This Cheesy Chive & Garlic Pull-Apart Bread is ridiculously simple and absolutely delicious. Make an extra loaf—this one disappears fast.
Yesterday we celebrated a healthy basil pesto and all the ways to use it — tossing with fresh vegetables or beans, or spreading on sandwiches. Today is the opposite in the best way: rich, buttery, garlicky pull-apart bread studded with chives and melted cheese. It’s comfort food at its finest and very easy to prepare.
This pull-apart loaf starts with a sturdy, crusty bread — a round or oval French loaf, sourdough, or another hearty artisan loaf works well. What matters most is a crisp crust and a soft interior that soaks up the garlic butter and cheese.
To prepare, make a grid of ½-inch slices across the top of the loaf without cutting all the way through. Mix melted butter with minced garlic and chopped chives, then spoon the mixture into every crevice so each pull-apart piece will be infused with flavor. Wrap the loaf and warm it briefly in the oven to let the butter soak into the bread.
After the initial bake, open the foil and heap shredded cheese into and on top of the slices, pushing some down into the cuts. Return the loaf to the oven uncovered until the cheese is melted and bubbling with golden spots. Garnish with parsley for a fresh finish and serve immediately.
This recipe is perfect for casual family meals because pull-apart bread begs to be shared and slightly contested—everyone reaches in for the gooey, garlicky, cheesier pieces. For more formal gatherings, consider making individual mini loaves or adapting the filling to create plated portions. Variations are endless: try different cheese blends, add cooked bacon, or mix in herbs and spices for your own signature version.
Make sure your main dish or sides are ready before the loaf finishes in the oven—this bread is best eaten hot. It can also stand in as a satisfying meal on its own when you’re craving something simple and indulgent.
Cheesy Chive & Garlic Pull-Apart Bread
Easy, buttery, and loaded with melted cheese and fresh chives—this pull-apart loaf disappears fast and makes a great appetizer or casual meal.
Ingredients
- 1 large round or oval loaf of French bread (or Italian, sourdough, etc.)
- ½ cup butter, melted
- 1 clove garlic, minced
- ¼ cup minced chives
- 3–4 cups Mexican-blend shredded cheese (or a mix of cheddar and Monterey Jack)
- ¼ cup minced parsley, for garnish
Instructions
- Preheat oven to 350°F. Lightly spray or oil a sheet of foil and place the loaf on top.
- Cut a ½-inch grid into the top of the bread, making crosswise cuts in both directions but stopping just before you slice all the way through the bottom.
- Stir together the melted butter, minced garlic, and chives.
- Spoon the butter mixture into all the crevices, making sure it penetrates between the slices. Wrap the loaf in foil and place it directly on the oven rack. Bake for 10 minutes to allow the butter to soak in and warm the loaf.
- Remove the loaf from the oven and increase the oven temperature to 400°F.
- Open the foil and sprinkle the shredded cheese over the top, pushing some of the cheese down into each cut so it melts throughout the loaf. Leave the foil open and return the loaf to the oven. Bake until the cheese is fully melted and golden brown, about 15 minutes. Garnish with parsley and serve immediately.
Nutrition Information (per serving)
- Calories: 948
- Total Fat: 69 g (Saturated Fat: 40 g, Trans Fat: 2 g)
- Unsaturated Fat: 22 g
- Cholesterol: 198 mg
- Sodium: 1553 mg
- Carbohydrates: 36 g (Fiber: 1 g, Sugar: 4 g)
- Protein: 45 g
Nutrition data provided by Nutritionix.