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This delicious crack bread stuffed with garlic, mozzaralla cheese, cheddar cheese and parsley is the perfect appetizer to share with your friends and family. Trust me, it's packed with flavors, incredibly simple and everyone will ask for the recipe!
If you've never tried crack bread before, spoiler alert: it's extremely addictive! I'm NOT responsible for the addiction you'll develop with this bread, which is just DE-LI-CIOUS…
And that's why it's called "crack bread" by the way: once you've had a bite, you won't be able to stop! And neither will your guests…
You can also see it called "pull apart bread", because it's exactly it: everyone will pull apart some pieces of this super cheesy garlic bread!
💙 Why you'll love it
- Ridiculously easy to make: all you have to do is slice some store-bought bread, stuff it and bake it for 25 minutes.
- 6 ingredients only: you only need a few ingredients to make this delicious stuffed bread, and none of them are hard to find, to use or expensive !
- The perfect appetizer for every occasion: evening with friends, family dinner, movie night, barbecue, etc...You name it!
- So cheesy: who doesn't love a good appetizer with loads of cheese it in?! Well, you came at the right place!
🧀Quick and easy appetizers
🧈Ingredients
These are the main ingredients, and the quantities are in the recipe card below.
- A large bread loaf - I recommend that you use a bread that has a nice crust.
- Salted butter - use quality salted butter, such as European salted butter, which contains a decent amount of fat (usually 82% minimum). It must be soft, but not melted.
- Parsley - use fresh parsley, that you chop.
- Fresh garlic cloves - if you want to choose your garlic carefully to avoid condoning the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Cheeses - I've used a mix of shredded cheddar cheese and shredded mozzarella cheese, but you can choose just one of them if you prefer.
🌶Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Vegan and dairy-free: you can replace the salted butter by salted margarine (or vegan salted butter) and the mozzarella + cheddar cheese by vegan shredded cheeses.
- Add other herbs: chervil, basil, chives, dill, oregano, etc...
- Spice it up with ground Cayenne pepper or red chili flakes.
- Add some Pesto in it: it can be basil Pesto, pistachio Pesto, spinach Pesto, red Pesto, etc... Be creative according to your tastes!
🍴Utensils used in this recipe
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Buy Now → If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨How to make crack bread ?
Recipe details and quantities are in the recipe card below.
- Use a bread serrated knife to slice your loaf lengthwise.
- Then make cuts widthwise (bread squares should be 1-inch apart from each others) to form a checkerboard pattern: take care not to cut all the way through, as it's important that the base of the bread remains intact so it holds together.
- In a bowl, mix the soft semi-salted butter (microwave a little if necessary, but do not melt) with the chopped parsley and finely minced garlic (you can also use a garlic press).
- Mix the two shredded cheeses in a separate bowl then add them to the butter mixture.
- Stir well to combine.
- Using your fingers, put a little of the mixture into each crack (it takes a little time, but believe me, it's worth it!).
- Wrap the bread in aluminum foil.
- Bake for 20 minutes, then remove the foil and bake for another 5 minutes. Enjoy straight from the oven!
👩🏻🍳 Chef's tips
- Use a bread serrated knife - it'll be so much more easier for you to slice the bread with it, than a regular knife.
- Don't touch the base of the bread - when you slice it in a checkerboard pattern, do not get to the bottom of the bread. It must remain intact so you can serve it as one unique piece of bread.
❄️ Make ahead and storage
Make ahead - making ahead this crack bread is incredibly simple! All you have to do is stuff it as explained in the recipe and wrap it in aluminum foil. Then, place it in an airtight container in the fridge for up to 2 days. When ready to bake, just follow the recipe instructions.
Store - wrap in aluminum foil and place in an airtight container in the fridge. You'll be able to keep it for 2 to 3 days.
Reheat - I highly recommend reheating it in the oven. Place it on parchment paper and leave for 10 to 15 minutes in an oven preheated to 355°F / 180°C. If it browns too much, wrap it in aluminum foil and let it warm up in the oven.
😋 Other recipes you may love
If you make this crack bread, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little meals in your homes!
📖 Recette
Cheesy garlic crack bread
Ingredients
- 1 large crusty bread loaf
- ¾ cup salted butter , soft
- 2 tablespoons parsley , finely chopped
- 2 garlic cloves , minced or pressed
- 1 ⅛ cup shredded cheddar cheese
- 1 ⅛ cup shredded mozzarella cheese
Instructions
- Preheat your oven at 375°F / 190°C in natural convection mode.
- Use a bread knife or a serrated knife to slice your loaf lengthwise. Then make cuts widthwise (bread squares should be 1-inch apart from each others) to form a checkerboard pattern: take care not to cut all the way through, as it's important that the base of the bread remains intact so it holds together.
- In a bowl, mix the soft semi-salted butter (microwave a little if necessary, but do not melt) with the chopped parsley and finely minced garlic (you can also use a garlic press).
- Mix the two shredded cheeses in a separate bowl, then add them to the butter mixture and stir well to combine. Using your fingers, put a little of the mixture into each crack (it takes a little time, but believe me, it's worth it!).
- Wrap the bread in aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 5 minutes. Enjoy straight from the oven!
Notes
- Make ahead - making ahead this crack bread is incredibly simple! All you have to do is stuff it as explained in the recipe and wrap it in aluminum foil. Then, place it in an airtight container in the fridge for up to 2 days. When ready to bake, just follow the recipe instructions.
- Store - wrap in aluminum foil and place in an airtight container in the fridge. You'll be able to keep it for 2 to 3 days.
- Reheat - I highly recommend reheating it in the oven. Place it on parchment paper and leave for 10 to 15 minutes in an oven preheated to 355°F / 180°C. If it browns too much, wrap it in aluminum foil and let it warm up in the oven.
Nutrition
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