Cheesy Pull-Apart Bread
Cheesy Pull-Apart Bread with garlic, basil, mozzarella, Parmesan, and salami. The ultimate party appetizer that’s gooey, herby, and crowd-pleasing.
Servings: 8 people
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.
Nutrition
Calories: 445kcal | Carbohydrates: 20g | Protein: 14g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 106mg | Sodium: 693mg | Potassium: 81mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 635IU | Vitamin C: 0.4mg | Calcium: 173mg | Iron: 1mg