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Sliced roasted garlic parmesan pull-apart sourdough bread with melted cheese and fresh herbs on dark plate

Roasted Garlic Parmesan Pull-Apart Sourdough

Roasted garlic parmesan pull-apart sourdough with two loaves sliced and stuffed with a confit garlic butter made from 20 cloves, Parmesan, and fresh parsley, layered with freshly grated mozzarella, and baked at 350°F until golden and melted.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 people
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Garlic Butter
  • 3 sticks salted butter softened
  • 20 cloves garlic for roasting/confit
  • 2 tbsp fresh parsley chopped
  • 3 tbsp grated Parmesan cheese
  • 1 tsp black pepper
Bread and Cheese
  • 2 loaves sourdough bread
  • 8 oz mozzarella cheese freshly grated
  • Oil for confit garlic

Equipment

  • Food Processor
  • Serrated Knife
  • Grill or oven

Method
 

  1. Add 20 garlic cloves to a small pan and cover with oil. Cook on low heat until golden brown and soft. Remove and let cool.
  2. Blend roasted garlic, softened butter, parsley, Parmesan, and black pepper in a food processor until smooth. Transfer to a zip-top bag for piping.
  3. Slice each sourdough loaf every 1/2 inch without cutting all the way through. Leave 1/2 inch connected at the base.
  4. Add about 1 tsp mozzarella between each slice. Pipe roasted garlic butter into each cut.
  5. Brush more garlic butter over the top and sprinkle with remaining mozzarella.
  6. Cook on grill (indirect) or in oven at 350°F for 25-30 minutes until cheese is melted and bread is golden. Serve immediately.

Notes

Pipe the butter: Transfer to a zip-top bag with a snipped corner. Piping into the narrow cuts is cleaner and more controlled than spreading with a knife.
Don't cut through: Leave 1/2 inch connected at the base so the loaf holds together during cooking.
Freshly grate the mozzarella: Pre-shredded cheese has anti-caking agents that prevent smooth, stretchy melting.
Serve hot: Pull-apart bread is best while the cheese is still stretchy and the butter is still liquid in the cuts.

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