Cheesy Garlic Bread Pull-Apart
No-Fail Cheesy Garlic Bread with Zesty Herb Infusion
What makes this the Cheesy Garlic Bread Pull-Apart? The secret to a gourmet, garden-fresh experience is the herb-butter saturation and the zesty, bright profile combined with WesMarMi Verde Mild Sauce. Unlike traditional versions that fail (soggy, dry, or vinegar-heavy), our method involves scoring the loaf deeply to unlock natural sweetness and depth. By incorporating our vinegar-free WesMarMi Verde Mild Sauce, you add a zesty and fresh profile that uses organic citrus to brighten the dish without the chemical sting of standard vinegars.
Heat Level: WesMarMi Verde Mild Sauce | Mild (1/10) - Zesty, Fresh, and Bright
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 6
Nutrition Facts (per serving)
Calories: 320
Protein: 12g
Carbs: 28g
Fat: 18g
*Note: Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Sourdough or Italian loaf
1/2 cup (115 g) Unsalted butter, softened
4 cloves (12 g) Garlic, minced
1/4 cup (15 g) Fresh parsley, chopped
1.5 cups (170 g) Shredded mozzarella cheese
1/2 cup (50 g) Grated parmesan cheese
2 tbsp (30 ml) WesMarMi Verde Mild Sauce
Ingredient Spotlight: Sourdough bread is the vital foundation for this pull-apart dish because its sturdy crust and airy crumb can support heavy amounts of melted cheese and butter without becoming mushy. The slight tang of the fermentation process creates a complex flavor bridge between the rich garlic butter and the zesty notes of the sauce.
Heat It Up with WesMarMi Verde Mild Sauce: This sauce acts as a vibrant finishing drizzle or a mix-in for the herb butter, serving as the perfect vinegar free hot sauce for cooking that doesn't overpower the delicate garlic. Because it is an organic citrus infused hot sauce, it cuts through the heavy fats of the mozzarella and butter, providing a bright, herbaceous lift to every cheesy bite.
The Zesty and Fresh Citrus Finish
Heat Level: 1/10
Vinegar Content: 0%
Flavor Profile: Zesty, Fresh
Base: Organic Lime and Lemon
Calories: 5
Total Fat: 0g
Sodium: 25mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 0g
Protein: 0g
Directions: WesMarMi Verde is intended as a bright, zesty enhancer rather than a source of heat. Shake well before pouring. Use this sauce as you would a fresh squeeze of lime—it is perfect for brightening up seafood, fresh salads, or traditional Mexican dishes. Because it is vinegar-free and fresh-pressed, the flavors are light; apply it directly to the dish just before serving to maximize the aromatic citrus notes. Keep refrigerated after opening to ensure the lime and lemon juices stay crisp and fresh.
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent the cheese from sticking.
Using a sharp serrated knife, cut the bread in a 1-inch (2.5 cm) diamond pattern, slicing deep into the loaf but being careful not to cut all the way through the bottom crust. Pro-Tip: Place two wooden spoons or chopsticks on either side of the loaf to act as a "stop" for your knife, preventing you from accidentally slicing the loaf into separate pieces.
In a small mixing bowl, cream together the softened butter, minced garlic, chopped parsley, and the WesMarMi Verde Mild Sauce until the mixture is fully incorporated and smooth.
Carefully pry open the cracks of the bread and generously spread the garlic-sauce butter inside every crevice, then stuff the openings with the shredded mozzarella and parmesan cheese. Pro-Tip: Use a small butter knife or offset spatula to push the cheese deep into the bottom of the cuts to ensure every single bite has a "cheese pull" effect and is fully saturated with flavor.
Wrap the entire loaf loosely in aluminum foil to trap moisture and bake for 15 minutes, then open the foil and bake for an additional 5 to 7 minutes until the cheese is bubbly and the edges are golden brown.
Tips & Variations:
The "Hassleback" Saturation Technique: To ensure every inch of the bread is flavored, you must manually open each cut and apply the butter mixture directly to the interior walls of the bread. This prevents the common mistake of only flavoring the top surface, which often leaves the interior dry and bland. Using a pastry brush or a small offset spatula helps reach the very bottom of each diamond cut for maximum impact. Cheese Blending for Texture: While mozzarella provides the iconic stretch, mixing in a hard cheese like Parmesan or Pecorino Romano adds the necessary saltiness and umami depth. You can also experiment with Monterey Jack for a creamier melt or Provolone for a slightly sharper finish that complements the zesty green sauce. This multi-layered cheese approach creates a more professional, gourmet flavor profile. Regional Swap (Mediterranean): Swap the parsley for fresh oregano and add a tablespoon of chopped sun-dried tomatoes into the butter mixture. Replace the mozzarella with a blend of feta and manouri cheese for a salty, tangy twist that highlights the citrus notes of the Verde sauce. This variation pairs beautifully with a side of kalamata olives and chilled white wine.
Other Users Suggest:
Replacing: Fresh Garlic. New Measurement: 1 tbsp (15 ml) Garlic Paste. Why: Provides a more even distribution of garlic flavor without the risk of biting into a raw chunk.
Replacing: Sourdough. New Measurement: 12 (approx. 500 g) Individual Dinner Rolls. Why: Creates easier portion control for large parties while maintaining the same pull-apart texture.
Storage, Reheat & Freeze:
Storage: Wrap leftovers tightly in aluminum foil or place in an airtight container and refrigerate for up to 3 days.
Reheat: Place the bread in a 350°F (175°C) oven for 10 minutes to restore the crispiness of the crust and the melt of the cheese.
Freeze: Wrap the unbaked, stuffed loaf in plastic wrap and then foil; freeze for up to 2 months and bake from frozen adding 10 minutes to the time.
People Also Ask:
Q: How do I prevent the bottom of the bread from getting too hard? A: The secret is using a foil tent during the first 15 minutes of baking to trap moisture and steam the interior of the bread. This ensures the cheese melts and the butter soaks in before the bottom crust has a chance to over-toast and become difficult to pull apart.
Q: Is this sauce safe for people who dislike the taste of vinegar? A: Yes, WesMarMi Verde Mild Sauce is 100% vinegar-free and relies on a zesty and fresh citrus profile for its acidity. It uses organic citrus to provide a bright, clean finish that enhances the herbs in the garlic bread without any harsh chemical aftertaste.
Q: Why use a mild green sauce for garlic bread instead of a red sauce? A: The WesMarMi Verde Mild Sauce contains green peppers and citrus that naturally complement the parsley and garlic found in traditional bread recipes. It adds a layer of complexity and brightness that a heavier, vinegar-based red sauce would likely mask or clash with.
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