bloomin’ onion garlic bread (pull apart bread)

bloomin’ onion garlic bread (pull apart bread)

If you’re looking for an easy appetiser for entertaining your family or friends, look no further than this a Bloomin’ Onion Garlic Bread (or Pull Apart Bread)! Ultra cheesy with two types of cheese baked between wedges of fresh bread.

This is one of those recipes I finally decided to do no thanks to pictures of stringy cheese pulls and onion breads plastered all over the Internet…but with a twist.

how to make bloomin’ onion garlic bread:

1.You’re going to cut through the top part of your bread diagonal into 1-inch squares BUT try not to cut all the way through! You want the base of the bread still in tact.

2.Then, you’re going to drizzle the bread with melted garlic butter and green onions. I loved cooking the green onions in the garlic butter so they release all of their favours before loading it into the bread.

3.Fill it with any cheese you like! I suggest when supplementing, use a good melting cheese that tastes good and strings amazing. I use American cheddar and mozzarella.

4.Bake until the cheese is bubbling and melted.

Ingredients

• 1 pound sourdough bread unsliced loaf
• ½ cup butter melted
• 2 cloves garlic finely chopped or minced
• ½ cup green onions chopped, about 4-5 green onions
• 2 tablespoons fresh parsley chopped, divided
• 1 pinch salt
• 5 slices American cheddar cheese
• 1 cup mozzarella Cheese fresh shredded

Instructions

1.Preheat the oven to 180°C | 350°F. Lightly grease a baking sheet or tray with nonstick oil spray; set aside.

2.Cut bread in a criss-cross pattern (just over 1-inch wide), without cutting all the way through. Place bread onto prepared baking sheet/tray.

3.Combine butter, green onions and 1 tablespoon of parsley in a small bowl. Season with salt and pepper to your taste. 

4.Spoon garlic butter/onion mixture into bread cracks. Arrange cheese slices and shredded cheese between the bread cuts.

5.Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 - 15 minutes until the cheese is melted and bubbly.

Notes

I suggest when supplementing, use a good melting cheese that tastes good and strings amazing. I use American cheddar and mozzarella.