There are plenty of reasons to make appetizers and party food this time of year. Whether you are gathering around the T.V. with friends to watch football or hosting a holiday party at your home, hand-held snacks are the name of the game. I’m sure some of your go-to appetizers are delicious, but be prepared to knock some off of your list (and table) to make room for this Rosemary Asiago Pull-Apart Bread.
This cheesy, buttery pull-apart bread is out-of-this-world delicious but there are few things to keep in mind before taste testing.
Make sure you are working with crusty bread. Fluffy, airy bread is difficult to cut for pull-apart purposes, so make sure you buy a dense loaf for slicing. Once you’ve picked out your perfect loaf, try this trick for cutting the bread.
Place the bread on your kitchen counter between two cutting boards (it helps if they are the same thickness). Place a damp paper towel under each cutting board to keep them from slipping while you slice the bread. Then cut 1 inch slices diagonally across the bread, from end to end. Your knife will stop once it hits the cutting board, ensuring that you aren’t cutting all the way through, leaving the bottom in tact. Cut 1 inch slices diagonally in the opposite direction to form diamonds in the bread. These cuts are what make the bread easy to pull apart.
With a generous portion of shredded cheese and butter added, wrap the pull-apart bread in aluminum foil and bake for about 20 minutes, until the cheese is fully melted and the bread is golden brown and crisp on the top.
When you’re at the grocery store, be sure to grab some extra napkins and maybe (definitely) a second loaf of bread – your first attempt won’t last long. Thank your go-to appetizer recipes for their service and welcome this party-perfect pull-apart bread into your savory snack circuit.
- 1 loaf (16 ounces) dense, crusty bread, unsliced
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh rosemary leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 cup shredded asiago cheese
- Heat oven to 400°F.
- Using a bread knife, slice top of bread into 1/2-inch diamond cuts. (See tip below.) Set aside.
- In a food chopper, blend butter, rosemary, garlic and salt. With a small spatula, spread butter inside each of the slices of bread.
- Fill bread cuts with shredded cheese.
- Spread remaining butter over top of bread. Wrap in aluminum foil
- Bake until cheese is melted, about 20 minutes.
- To slice bread without cutting all the way through, place the bread on the counter between two cutting boards of the same thickness, about 1/4 to 1/2-inch thick. Place a damp paper towel under the cutting boards to keep them from slipping. Cut 1 inch slices diagonally across bread from end to end. Your knife will stop at the cutting board to ensure that you do not cut completely through the bread, leaving the bottom intact. Cut 1 inch slices diagonally in the opposite direction to form diamonds.