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Split Cheesy Pull-Apart Garlic Bread – Borden® CheeseSplit Cheesy Pull-Apart Garlic Bread – Borden® Cheese
Split Cheesy Pull-Apart Garlic Bread – Borden® Cheese
Split Cheesy Pull-Apart Garlic Bread – Borden® Cheese
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Recipe - Dearborn Market
SplitCheesyPull-ApartGarlicBread–Borden®Cheese.jpg
Split Cheesy Pull-Apart Garlic Bread – Borden® Cheese
Prep Time10 Minutes
Servings6
Cook Time15 Minutes
Calories376
Ingredients
1 Loaf Crusty Bread, 10-12 inches long
1/2 cup Pesto
3 to 4 cups Borden® Cheese Mozzarella Shreds
4 tablespoons (1/2 stick) Unsalted Butter, melted
1 clove Garlic, minced
Freshly Ground Black Pepper
Salt to Taste
Directions

1) PREHEAT oven to 350o F (175o C).

 

2) SCORE bread with a serrated knife lengthwise and then crosswise several times, making a crosshatch pattern of little squares but keeping the bottom intact and maintaining the shape of the bread.

 

3) SPREAD the pesto in between the crevices of the bread using a small rubber spatula.

 

4) SPRINKLE the Borden® Cheese Mozzarella Shreds into the crevices to fill in, tucking the cheese into the center of the bread. Sprinkle the remaining cheese on top.

 

5) TRANSFER the loaf to a sheet pan lined with foil.

 

6) COMBINE the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper.

 

7) BAKE until the cheese is melted and bubbly, about 15 minutes. Serve warm with marinara, if desired.

 

Nutritional Information
  • 18.2 g Fat
  • 8.2 mg Saturated fat
  • 34 mg Cholesterol
  • 691 mg Sodium
  • 38.1 g Carbohydrate
  • 1.6 g Dietary fiber
  • 14.5 g Protein
10 minutes
Prep Time
15 minutes
Cook Time
6
Servings
376
Calories

Shop Ingredients

Makes 6 servings
1 Loaf Crusty Bread, 10-12 inches long
Calandra's Italian & French Bakery Hearth Oven Baked Medium Panella Bread, 1 lb 5 oz
Calandra's Italian & French Bakery Hearth Oven Baked Medium Panella Bread, 1 lb 5 oz
$6.69$0.32/oz
1/2 cup Pesto
Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz
Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz
$4.29$0.72/oz
3 to 4 cups Borden® Cheese Mozzarella Shreds
Polly-O Part-Skim Mozzarella Cheese, 16 oz
Polly-O Part-Skim Mozzarella Cheese, 16 oz
On Sale!
$5.49 was $6.99$0.34/oz
4 tablespoons (1/2 stick) Unsalted Butter, melted
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
1 clove Garlic, minced
Fresh Garlic
Fresh Garlic
$1.12 avg/ea$4.49/lb
Freshly Ground Black Pepper
McCormick Pure Ground Black Pepper, 1.5 oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz
Salt to Taste
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz

Nutritional Information

  • 18.2 g Fat
  • 8.2 mg Saturated fat
  • 34 mg Cholesterol
  • 691 mg Sodium
  • 38.1 g Carbohydrate
  • 1.6 g Dietary fiber
  • 14.5 g Protein

Directions

1) PREHEAT oven to 350o F (175o C).

 

2) SCORE bread with a serrated knife lengthwise and then crosswise several times, making a crosshatch pattern of little squares but keeping the bottom intact and maintaining the shape of the bread.

 

3) SPREAD the pesto in between the crevices of the bread using a small rubber spatula.

 

4) SPRINKLE the Borden® Cheese Mozzarella Shreds into the crevices to fill in, tucking the cheese into the center of the bread. Sprinkle the remaining cheese on top.

 

5) TRANSFER the loaf to a sheet pan lined with foil.

 

6) COMBINE the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper.

 

7) BAKE until the cheese is melted and bubbly, about 15 minutes. Serve warm with marinara, if desired.