This Pull-Apart Roasted Garlic Bread comes together pretty quickly and my family loves it! Serve alongside pasta, soup or salad as an easy, delicious side dish.
It doesn’t get much better than a warm slice of cheesy garlic bread straight from the oven. Perfect for dipping in marinara sauce or serving as a side to your favorite pastas and soups. Y’all this bread is so BOMB, you’ll litearlly keep reaching for slice after slice. I love how simple and versatile this recipe is, you can swap out the Mozzarella cheese for any of your favorites. If you do, just make sure to use a good melting cheese like (cheddar, provolone, muenster, etc).
DO I HAVE TO USE ROASTED GARLIC?
No, but I definitely recommend it if you have the time. Fresh roasted garlic gives the bread a more robust flavor over using the granulated garlic which will give you more of a mellow flavor.
SHOULD I USE SALTED OR UNSALTED BUTTER?
Honestly, it doesn’t even matter. The biggest difference is that if you’re using unsalted butter like I usually do then you have more control over how much salt you’re adding. You can add as much or as little salt as you’d like. If you choose to use salted butter just be careful with how much additional salt you add.
HOW SHOULD I STORE THE GARLIC BREAD?
After baking you can store the bread on the counter at room temperature for 2-3 days.
- Make sure you cover the bread when you initially bake it. This prevents it from toasting too quickly. If you prefer your Pull-Apart Roasted Garlic Bread a little crispier, then you can broil it the last 1ish to 2 minutes while it’s in the oven.
- To prevent the bread from becoming soggy, don’t let the bread sit too long before being baked or cook the bread at a temperature that is too low to prevent this from happening.
- Shred/grate your own Parmesan and Mozzarella cheese, it tastes and melts much better.
- Wait just a few minutes before slicing and serving the garlic bread. It’s best warm, but not straight from the oven because it will burn your mouth!
Pasta recipes to go with the garlic bread!
- Pasta Alla Vodka with Bacon
- Cajun Shrimp Pasta
- Chicken Bacon Ranch Pasta
- Creamy Tuscan Chicken Pasta
- Marsala Pasta with Italian Sausage
Questions about this Pull-Apart Roasted Garlic Bread? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Pull-Apart Roasted Garlic Bread
- 1 Small Italian Loaf of Bread
- 1 Stick Softened Unsalted Butter
- 1 Head Garlic
- Olive Oil, enough to drizzle the head of garlic
- Kosher Salt, as needed
- Black Pepper, as needed
- ½ Teaspoon Chili Powder
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Italian Seasoning
- ½ Teaspoon Onion Powder
- 1 Tablespoon Fresh Chopped Parsley
- 2 Tablespoons Grated Parmesan Cheese
- 12-15 Mozzarella Cheese Slices
- Preheat the oven to 400°F.
- Take a whole head of garlic and cut off the top so that the garlic is exposed. Drizzle a little olive oil on top. Wrap it in foil, place on a small sheet tray and roast it in the oven on 400F for about 35-ish minutes or until soft. Let it cool.
- In a small bowl, squeeze the roasted garlic out of its shell with the softened butter, parsley, smoked paprika, chili powder, Italian seasoning, onion powder, pinch of salt and pepper and grated parmesan cheese. Mix everything together until evenly combined.
- Take the Italian loaf and make slits with a knife 3/4 of the way making sure not to cut all the way through. Add some of the roasted garlic butter inside each opening and add a piece of mozzarella cheese into each slit as well. Brush the remaining garlic butter on the top of the bread and roll up the bread in foil.
- Bake on a sheet tray for about 30-ish minutes or until golden and the cheese is bubbly.
- After about 30 minutes you can uncover and broil for about a minute keeping a close eye on the bread so it doesn’t burn. (optional) Serve warm and enjoy!