1 large round loaf Italian bread
1 cup Monterey Jack cheese shredded
1/2 cup Parmesan Romano cheese shredded
3 garlic cloves crushed for finely minced
1/2 cup salted butter melted
2 teaspoons Dijon mustard
2 teaspoons Italian Seasoning
1 teaspoon sea salt
1 teaspoon black pepper
Preheat your oven to 350 degrees.
Score the bread loaf crosswise and lengthwise into 1 inch squares, cutting almost through to the bottom, but leaving it intact. The goal is to spread apart the bread pieces to “bloom”, but be able to pass it around and gently pull a piece off.
In a small bowl, combine cheeses and garlic, mix. Stuff cheese blend evenly into all of the slits, nooks and crannies. After stuffing all of the cheese it should be coming out the top- keep stuffing!
In another small bowl combine melted butter and remaining ingredients, whisk together. Spoon or pour mixture evenly over stuffed cheese slits.
Wrap entire bread loaf in heavy duty aluminum foil and place in the oven for 15 minutes. Remove loaf and open the top of the aluminum foil to expose the top of the bread. Bake for an additional 5-10 minutes or until cheese is melted and tops are nicely brown and crisp.
Remove from oven, allow to cool for several minutes before serving, you don’t want your diners to burn their fingertips trying to get at this delicious bread! No serving utensils required. Enjoy your Pull Apart Cheesy Garlic Bread!
If you’ve tried this recipe, come back and let us know how it was!