A now, go-to appetizer and my first take on the Cheesy Pull-APart Bread was a success! I saw the recipe while scrolling one day on Facebook and decided “hey why not have a night of carbs?”
I paired the appetizer with Mac ‘n Cheese and Chicken Tenders to bring back childhood memories of when I used to eat chicken tenders almost everyday. Truly, a night full of carbohydrates, but there were many smiles after I served the the bread to hungry college students who were eager for a free meal!
-1 round or oval sourdough loaf
-4 oz of mozzarella slices
-3 oz of softened unsalted butter
-1 tsp kosher salt
-6 green onions
-1/2 cup of bacon bits (optional)
-Preheat oven to 350° F
-Place loaf of bread on a baking sheet that is covered with parchment paper.
-Cut loaf with diagonal slits or horizontally, just 3/4 of the way to the bottom of the bread (not all the way through!)
-Turn the loaf to cut in the other diagonal direction or vertical direction.
-Cut the slices of cheese into four strips and put them in between the pieces of bread previously cut.
-In a separate small bowl, mix the softened butter, garlic cloves, salt, and chopped green onions, and mix in the option bacon!
-Pour the mixture all over the sliced bread with cheese in between to let the bread soak up the paste.
-Carefully cover the prepared loaf with foil and bake for 20 minutes in the oven.
-After 20 minutes, remove the foil, increase the temperature to 400° F and bake the loaf for five minutes (keeping an eye on the loaf).
-When the cheese is completely melted and the bread is just browned, the bread is ready!
-Enjoy the beautiful cheesy pull!