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Pull Apart Two Cheese Bread

Course Appetizer
Keyword baking, appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 loaf
Author Sandra | Sandra's Easy Cooking


  • 1 Artisan bread loaf mine is Italian bread
  • 1 lb Mozzarella Cheese block sliced
  • 1 1/2 cup Shredded Sharp cheddar cheese
  • 1/4-1/2 cup Butter melted
  • 1 tsp. Dried Parsley + Sprinkle more before baking
  • 1 tsp. Garlic powder


  1. Preheat the oven to 375°F / 190°C
  2. Cut the bread into squares, but do not cut all the way through the bread -as shown in the video. First, you slice it, into the thickness of the slices that you want, then you go across and slice it again. You will end up with little squares.
  3. In between add mozzarella slices, you can use more or less, I thought one slice per wedge is enough.
  4. Open up those wedges that you placed mozzarella and add shredded cheddar cheese.
  5. Melt Butter, you can use more butter and drizzle it in between the wedges or cracks too.
  6. In the melted butter, add dried parsley and garlic powder, and drizzle over the bread. Sprinkle a bit more of dried parsley.
  7. Place aluminum foil under the bread, then make a little dome and cover the bread. You want the cheese to melt, and not bake the bread.
  8. The bread will become more crunchy as the cheese is melting due to the heat, but it will not get dark as it would be if you would do it without the aluminum foil.
  9. Bake for 20 minutes or until the cheese is completely melted and almost oozing out.
  10. Serve the bread whole and immediately, or cut in between the wedges all the way down, place on the platter and serve with marinara sauce.
  11. Leftover bread Wrap in the plastic wrap (film) or large ziplock bag and keep it in the fridge up to 3 days, it can be heated in the microwave and before serving.

Recipe Notes

The best bread, in my opinion, is the artisan, a bit harder, but not too dark. Try to pick one that is a bit lighter, because it will get a tad darker in the oven. You can use, Mexican Cheese blend, or Italian Cheese blend, too. Mozzarella, a bit thicker slices are recommended. You can add about 1/2 stick of garlic-herb butter before adding the cheese, then on the end and before baking drizzle more butter. It gives you this amazing taste and aroma. Recommending because I tried it! The picture below: I used 1/4 c of Irish Butter, added herbs, garlic powder, mix but keep it cold. Add in between the cracks, then add cheese. Before baking, melt 1/4 c of butter with garlic and herbs and drizzle on top. So good!