Cheesy Garlic Pull-Apart Bread




1 large baguette

1 stick butter, melted

6 cloves garlic, minced

2 tbsp. Freshly Chopped Parsley

kosher salt

Freshly ground black pepper

1 c. shredded mozzarella

1 c. shredded fontina


Preheat oven to 350 degrees F. Using a serrated knife, crosshatch baguette, making slices every inch in both directions and making sure to not slice all the way through the bottom of baguette.

In a small bowl, stir together melted butter, garlic, and parsley. Season with salt and pepper.

Brush baguette with melted butter mixture, making sure to get inside crosshatches.

Stuff each crosshatch with mozzarella and fontina and wrap bread completely in foil.

Bake until cheese is melted and bread is warm and toasty, 20 minutes.

Let cool 5 minutes, then serve.