The Best Pull Apart Garlic Bread Recipe. Super Quick and Easy. Oh! and your family would be asking for more!
Ingredients 3 Tbsp of Olive Oil 3 Tbsp of Unsalted Butter 2 Tbsp Italian Parsley, chopped 6 Cloves of Garlic, minced 1 tbsp of Italian Seasoning 8 oz of Mozzarella, shredded or Cubed 1 round artisan or sourdough loaf Freshly grated Parmigiano Reggiano
1) Preheat the oven to 375 degrees.
2) Line a baking sheet with some aluminum foil and place the loaf of bread in the center. Making sure to cut only 2/3 of the way through the bread, cut slits on a diagonal on both sides to resemble a diamond shape (make sure you don't cut all the way through) set aside.
3) In a small saucepan, add the oil, garlic, and butter and bring to a sizzle. Allow it to cook together on low heat for just about a minute, remove from the heat, add the Italian seasoning and set aside.
4) Using a pastry brush, brush the garlic oil mixture all over the top and between each piece of bread and stuff each piece with a piece (or shredded) mozzarella. Top it off with freshly grated Parmigiano Reggiano.
5) Gather up the sides of the aluminum foil that the bread is sitting on and wrap it around the base of the bread. With another piece of foil, wrap the top of the bread.
6) Pop it in the oven for 30 minutes, remove the foil after 20 minutes to allow the top to get nice and crispy.
The Best Pull Apart Garlic Bread Recipe. Super Quick and Easy. Oh! and your family would be asking for more!
ReplyDeleteIngredients
3 Tbsp of Olive Oil
3 Tbsp of Unsalted Butter
2 Tbsp Italian Parsley, chopped
6 Cloves of Garlic, minced
1 tbsp of Italian Seasoning
8 oz of Mozzarella, shredded or Cubed
1 round artisan or sourdough loaf
Freshly grated Parmigiano Reggiano
1) Preheat the oven to 375 degrees.
2) Line a baking sheet with some aluminum foil and place the loaf of bread in the center. Making sure to cut only 2/3 of the way through the bread, cut slits on a diagonal on both sides to resemble a diamond shape (make sure you don't cut all the way through) set aside.
3) In a small saucepan, add the oil, garlic, and butter and bring to a sizzle. Allow it to cook together on low heat for just about a minute, remove from the heat, add the Italian seasoning and set aside.
4) Using a pastry brush, brush the garlic oil mixture all over the top and between each piece of bread and stuff each piece with a piece (or shredded) mozzarella. Top it off with freshly grated Parmigiano Reggiano.
5) Gather up the sides of the aluminum foil that the bread is sitting on and wrap it around the base of the bread. With another piece of foil, wrap the top of the bread.
6) Pop it in the oven for 30 minutes, remove the foil after 20 minutes to allow the top to get nice and crispy.
Enjoy! Buen Provecho!