Split Cheesy Pull-Apart Garlic Bread


  • 1 loaf crusty bread, 10-12 inches long
  • 1/2 cup pesto
  • 3-4 cups BordenĀ® Cheese Mozzarella Shreds
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • Yields 6 servings


  • PREHEAT oven to 350o F (175o C).
  • SCORE bread with a serrated knife lengthwise and then crosswise several times, making a crosshatch pattern of little squares but keeping the bottom intact and maintaining the shape of the bread.
  • SPREAD the pesto in between the crevices of the bread using a small rubber spatula.
  • SPRINKLE the BordenĀ® Cheese Mozzarella Shreds into the crevices to fill in, tucking the cheese into the center of the bread. Sprinkle the remaining cheese on top.
  • TRANSFER the loaf to a sheet pan lined with foil.
  • COMBINE the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper.
  • BAKE until the cheese is melted and bubbly, about 15 minutes. Serve warm with marinara, if desired.
  • Credit to Chef Kelsey Nixon for this recipe.
    Credit to @caitlacoop for the accompanying image.