If you’re looking for the ultimate crowd-pleasing appetizer, this Cheesy Pull-Apart Bread is it. It’s gooey, garlicky, herby, and packed with crispy bites of salami.
Table of Contents
Why I Love This Recipe
I live for recipes that make people gather around the table and tear into something delicious with their hands. This Cheesy Pull-Apart Bread is basically a built-in party trick. You get all the flavors of garlic bread, fresh basil, melty cheese, and salty salami in every bite. Plus, it’s low-effort and high-reward which makes it perfect for game days, holidays, or any time you’re entertaining. And seeing as how game day season is officially in full swing, this feels like the right time to bring this Cheesy Pull-Apart Bread out!!
Ingredients & Substitutions
- Italian bread – Try a Sourdough boule - nothing like a crusty, tangy sourdough boule straight from an artisan bakery.
- Olive oil – Avocado oil gives another buttery option.
- Garlic – Take the sharp edge off and go mellow with roasted garlic paste.
- Dalkin & Co Tuscan Blend – or some dried Mediterranean herbs (thyme, oregano, basil)
- Basil – Arugula adds a peppery punch without taking over the whole flavor party.
- Parmesan – Swap out classic Parm for Pecorino Romano, which brings a sharper, saltier kick.
- Salami – Keep it light but still spicy! Turkey pepperoni brings that zesty kick without weighing you down.
*For a full list of ingredients and instructions please see recipe card below
How to Make Cheesy Pull-Apart Bread
Step 1: Preheat the oven to 350°F.
Using a serrated knife, cut a crosshatch pattern into the bread, slicing ½ inch apart and stopping about ¼ inch from the bottom so the loaf stays intact. Place the bread on a large sheet of foil.
Step 3: Gently separate the bread sections with your fingers and drizzle the olive oil mixture evenly into all the crevices.
Step 4: Wrap the loaf in the foil and place on a baking sheet. Bake for 10 minutes to warm the bread and let the flavors soak in.
Step 5: Remove from the oven and increase the temperature to 425°F.
Open the foil and stuff the shredded mozzarella, Pecorino, and salami into the cuts of the bread. Use the back of a spoon or fork to push it all the way down into the crevices.
Step 6: Leave the foil open and return the bread to the oven. Bake for 12 to 15 minutes, until the cheese is melted and bubbly and the salami is crisping at the edges.
Let cool slightly, garnish with more fresh basil, and serve warm.
Tips & Tricks
- Use a serrated bread knife for clean cuts when making the crosshatch.
- Don’t slice all the way through the bread, you want the base to stay intact so it holds together.
- Mix up the add-ins, like swapping salami for pepperoni, or adding sundried tomatoes.
- Prep ahead: you can make the olive oil mixture and slice the bread a few hours in advance, then stuff and bake just before serving.
- Serve it hot, right out of the oven, so the cheese stays gooey.
FAQ's
Can I make this vegetarian?
Yes, just skip the salami or swap in roasted veggies like peppers or mushrooms.
Can I use a different bread?
Absolutely. Any sturdy loaf like sourdough or French bread will work.
Can I make this ahead of time?
You can assemble the bread with the olive oil mixture ahead of time, but wait to add the cheese and salami until right before baking so it doesn’t get soggy.
What’s the best way to reheat leftovers?
Wrap it in foil and reheat in the oven at 350°F until warmed through.
Need to substitute an ingredient?
Ask your preferred AI Engine for help.
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Cheesy Pull-Apart Bread
Ingredients
- 1 loaf bread Sourdough, Italian or Ciabatta
- ½ cup olive oil
- 1 clove garlic minced
- 2 tablespoon Dalkin&Co Tuscan Seasoning
- ½ cup basil fresh
- 8 ounces Mozzarella shredded
- ½ cup Parmesan or Pecorino Romano
- 4 ounces thinly sliced salami cut into strips
Instructions
- Preheat the oven to 350°F.
- Using a serrated knife, cut a crosshatch pattern into the bread, slicing ½ inch apart and stopping about ¼ inch from the bottom so the loaf stays intact. Place the bread on a large sheet of foil.
- In a small bowl, mix the olive oil, garlic, Tuscan blend, and chopped basil.
- Gently separate the bread sections with your fingers and drizzle the olive oil mixture evenly into all the crevices.
- Wrap the loaf in the foil and place on a baking sheet. Bake for 10 minutes to warm the bread and let the flavors soak in.
- Remove from the oven and increase the temperature to 425°F.
- Open the foil and stuff the shredded mozzarella, Pecorino, and salami into the cuts of the bread. Use the back of a spoon or fork to push it all the way down into the crevices.
- Leave the foil open and return the bread to the oven. Bake for 12 to 15 minutes, until the cheese is melted and bubbly and the salami is crisping at the edges.
- Let cool slightly, garnish with more fresh basil, and serve warm.
I think this could be my dinner......
I'll never forgive you for this.
Made this for lunch today, super yummy! I made it using two French pave rolls, which were about 4 inches square and garlic inflused olive oil. I served it with chipotle guacomole. The only mistake I made in scaling it down was not to use enough cheese!
This is out of control. I love cheese+bread! I imagine this being great with sourdough bread, too.
Comfort food at it's finest!!!
There is no denying that I want this…BADDDDDD!!!
Love your version of this Pull-Apart-Bread. Adding the chipotles and garlic totally increases the "yummy" factor. Chipotles in adobo sauce is a must-do. Loved this. Tried it last night as an appetizer - gone in 5 minutes. Making a couple of these for Sunday football. DELICIOUS! Thank you for sharing.
yayyyyy!! Thank you!
I simultaneously love and hate you for introducing this into my life!
I have been seeing cheesy bread popping up everywhere. I had no idea it was so easy to make. Thank you for helping with my weekend menu!!! I can't wait!
I love cheesy pull apart bread! There is nothing better