Roasted garlic pull-apart cheese bread recipe to savour

Ingredients for Roasted garlic pull-apart cheese bread

• 8 garlic cloves, minced

• 30 ml olive oil

• kosher salt, to taste

• black pepper, to taste

• 115 g mozzarella cheese, grated

• 115 g fontina cheese, grated

• 115 g parmesan cheese, grated

• 115 g pecorino romano cheese, grated

• 10 ml chopped fresh chives

• 10 ml red pepper flakes

• 1 round artisan or sourdough loaf

• 225 g butter, melted

How to make Roasted garlic pull-apart cheese bread

1. Preheat the oven to 190°C (fan) or 200°C (conventional).

2. Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap the foil into a parcel and roast for 1 hour, or until the garlic is golden, nutty, and soft. Set aside to cool, then reduce the oven temperature to 180°C (fan) or 190°C (conventional). You can roast the garlic up to two days in advance and store it in a small jar of oil in the fridge. Roast extra cloves for future use!

3. In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, ensuring the garlic is smushed so that bits are evenly distributed throughout the cheese. You can use your fingers for better mixing if you prefer!

4. Cut the bread into 4 cm wide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut crosswise again. Move slowly and use caution! A serrated knife is very helpful for this task.

5. Set the bread on a large piece of foil and stuff the cheese mixture between the rows, continuing until the bread is generously filled with cheese. Drizzle the melted butter evenly over the surface of the bread. Wrap the bread in foil and bake for 25 minutes.

6. Open the foil and bake for an additional 10 minutes, until the top is golden and crispy.

7. Carefully unwrap the bread and serve immediately.

8. For a pizza version, add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.

9. For a French onion version, use diced caramelised onions, Gruyère cheese, and chopped chives, drizzling beef broth instead of butter.

10. For a Buffalo chicken version, add mozzarella and shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be a delicious option!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.