This cream cheese garlic pull-apart bread is soft, cheesy, and loaded with garlicky, herby flavor in every bite. The bread gets stuffed with a rich cream cheese and butter mixture that melts into all the little cuts as it bakes. It’s perfect as a party appetizer, a cozy side for pasta night, or a fun snack to share straight from the pan. Serve it warm and watch everyone pull off piece after piece. You can make it with individual rolls or a single artisan loaf for a beautiful, shareable centerpiece.
Ingredients
- 4 large bread rolls or 1 round artisan bread loaf
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
Directions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, mix together the softened cream cheese, butter, minced garlic, parsley, oregano, salt, and pepper until smooth; if using Parmesan, stir it in as well.
- Take each bread roll (or the loaf) and cut deep criss-cross slices, being careful not to cut all the way through; aim for about 1-inch gaps between cuts.
- Use a knife or spoon to stuff the cream cheese mixture into all the cuts of the bread, filling them generously.
- Drizzle the olive oil over the stuffed bread to help it turn golden and crisp on top.
- Place the stuffed bread rolls or loaf on the prepared baking sheet.
- Bake for 15–20 minutes, or until the bread is toasted and golden brown and the filling is melted.
- Remove from the oven and let cool for a few minutes so it’s easy to handle.
- Serve warm and enjoy pulling apart the melty, garlicky pieces.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 8
Tips
For extra flavor and a little heat, add a pinch of red pepper flakes or some finely chopped chives or green onions to the cream cheese mixture before stuffing the bread.
If you have leftovers, let the bread cool completely, then wrap it in foil and refrigerate; reheat in a 350°F oven, still wrapped in foil, for about 10 minutes to bring back the warmth and softness.
