Party Cheese Bread (Pull-Apart Garlic Herb Cheese Bread)
This party cheese bread is a buttery, garlicky pull-apart loaf packed with melted Monterey Jack and pepper jack, finished with fresh herbs and baked until golden and bubbly.
Equipment
- Oven
- Baking sheet
- 9x5-inch loaf pan or baking dish
- Sharp serrated bread knife
- cutting board
- small mixing bowl
- Pastry brush (optional)
- Aluminum foil
- Measuring cups and spoons
Ingredients
- 1 loaf round sourdough or Italian bread large, crusty loaf
- 8 oz Monterey Jack cheese shredded
- 8 oz pepper jack cheese shredded
- 1 cup unsalted butter melted
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
Instructions
- Preheat the oven to 350°F (177°C). Line a baking sheet with foil for easy cleanup.
- Set the loaf on a cutting board. Using a serrated knife, cut the bread in a crosshatch pattern (about 1-inch apart), making diagonal cuts in both directions. Do not cut all the way through—leave the bottom intact so the loaf holds together.
- In a small bowl, stir together the melted butter, minced garlic, parsley, chives, oregano, salt, and black pepper.
- Drizzle or brush the butter-herb mixture over the loaf, working it down into the cuts as much as possible.
- Stuff the shredded Monterey Jack and pepper jack into all the cuts, distributing it evenly throughout the loaf.
- Wrap the loaf loosely in foil and place it on the prepared baking sheet. Bake for 15 minutes.
- Open the foil to expose the top of the bread and bake for 10 more minutes, until the cheese is melted and bubbly and the top is lightly golden.
- Cool for 5 minutes, then serve warm. Pull apart and enjoy while the cheese is stretchy.
Notes
Storage: Wrap leftovers in foil or store in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a 350°F oven for 5–10 minutes until hot and the cheese is melty again. The microwave can make the bread soggy.
Cheese swaps: Mix and match cheeses (mozzarella, cheddar, or more pepper jack) to dial the flavor and heat up or down.
Herbs: Fresh herbs give the brightest flavor. If using dried herbs instead, use about half the amount.
Freezer-friendly: Freeze baked and cooled bread tightly wrapped for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
Extra-crispy option: Lightly brush the outside crust with a little olive oil before baking for extra golden, crunchy edges.
Nutrition
Calories: 514kcal | Protein: 16g | Saturated Fat: 21g | Cholesterol: 101mg | Sodium: 713mg