Roasted Garlic Gruyère Pull-Apart Bread for #NationalGarlicDay

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Crusty bread is slathered with Parmesan and herb roasted garlic butter then stuffed with Gruyère cheese. After a trip to the oven, the results are ooey, gooey and delicously messy.

Roasted Garlic Gruyère Pull-Apart Bread

As if I needed an excuse to make a dish containing garlic, my friend Heather over at girlichef invited me to be part of her National Garlic Day 2015 festivities. I sometimes joke that I married an Italian so I’d have an excuse to cook with garlic more often. What can I say – I love the “stinking rose”, and April 19th is no exception!

Roasted Garlic Gruyère Pull-Apart Bread

I’m not gonna lie – this bread is messy to make. Getting the butter and cheese into all of those nooks and crannies isn’t a quick and easy task. But trust me, your efforts will be rewarded with some seriously amazing, garlicky, cheesy goodness.

The loaf of bread I used wasn’t super firm, so we ended up diving in with forks. I think that something like a sourdough would hold up a little better if you want to be able to pull it apart with your fingers.

Roasted Garlic Gruyère Pull-Apart Bread

My husband looked seriously confused when he saw me making a giant mess with this in the kitchen, but one bite and he was in pure garlic heaven. I served this with Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce and it was a delicious, comforting meal.

Roasted Garlic Gruyère Pull-Apart Bread

Serves 4

Roasted Garlic Gruyère Pull-Apart Bread

Crusty bread is slathered with Parmesan and herb roasted garlic butter then stuffed with Gruyère cheese.


For roasted garlic:
1 head garlic
Olive oil
Kosher salt & freshly cracked black pepper

For bread:
1 (16-ounce) loaf bread (I used a rustic Italian, sourdough would also work well)
1 stick unsalted butter, softened
1/4 cup freshly grated Parmesan
2 green onions, minced
1 tablespoon flatleaf parsley, minced
1/2 cup Gruyère, grated (I used a Kaltbach cave-aged variety)


  1. Roast garlic: Preheat oven to 400°F. Peel off most of the papery exterior of the garlic head, and slice the top 1/4 inch or so off. Set the garlic on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a bit of kosher salt and freshly cracked black pepper. Bake until caramelized, about 40 minutes. Remove from oven and reduce the temperature to 350°F.
  2. Squeeze the roasted garlic cloves into a small bowl and mash with a fork. Add butter, Parmesan, green onions and parsley and mix until well combined.
  3. Using a serrated bread knife, slice the bread into a 1-inch wide diamond pattern, making sure not to cut all the way through the bottom of the loaf. Set the bread onto a piece of aluminum foil large enough to enclose the entire loaf.
  4. Brush the garlic-herb butter all over the top of the bread and deep into all of the nooks and crannies. Don't be afraid to get messy and use your hands to slather the butter all over. Next, grab a pinch of Gruyère and shove it into one of the cracks in the loaf. Continue, pressing the cheese into all of the open areas of the bread.
  5. Wrap the entire loaf in the foil, set it on a baking sheet and bake for 15 minutes. Carefully open up the foil (I ended up cutting the excess from around the top and leaving a layer of foil underneath the bread) and let the loaf bake an additional 5 minutes to allow the top to get nice and brown.
  6. Remove from oven and serve immediately. Enjoy!


Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli


Craving more? Check out these garlicky recipes from this year’s National Garlic Day bloggers:

  • oh. my. GAWD. My fork….it is poised.

  • Forks…fingers…heck, I’d use a pair of tongs if I had to – whatever it takes to dive into this garlicky, cheesy goodness! Mmmmm…

  • Wendy Klik

    That is a glorious looking loaf of bread….hand me a fork so I can dig in!!!

  • Erin @ The Spiffy Cookie

    Can you believe I’ve never made pull apart bread? Great idea for garlic day!

  • I made this tonight and it was as wonderful as you described in your post!

  • Karen

    Oh my heavens! Everything about this is so amazing! All of my favorite flavors! I could eat a loaf for dinner!

  • This looks mouthwatering good! I love pull apart breads…the last time I made one, it literally lasted minutes. It wasn’t as pretty as yours though! 🙂 Can’t wait to try this one!

    • Thanks so much! Me and my husband had to force ourselves to stop and save some for leftovers the next night, because an entire loaf of bread between the 2 of us would have been (deliciously) insane!

  • Cindys Recipes

    I could make a meal out of this bread, Ashley!

    • By all means, please do! There are multiple food groups included in this recipe, so it’s totally legit 😉

  • Renee Goerger

    There is nothing I don’t like about this recipe. I’m a huge fan of Gruyere cheese, bread (of any variety), and garlic. Lots and lots of garlic. Can’t wait to make this!!!
    Renee – Kudos Kitchen

  • Ashley @ Wishes and Dishes

    I love Gruyere cheese – it’s my favorite! This looks amazing!!

  • This looks absolutely dreamy!

  • Julia Jolliff

    What a flavorful pull apart bread. Love this idea!

  • Ohhhhh man, I’m drooling!!! Garlic is amazing and this bread looks to die for 😀

  • Christine Pittman

    There’s not much better than the flavor of roasted garlic, and you hit the jackpot with this bread.

  • Roasted garlic is pretty much the greatest thing ever (well, next to bacon) 😉
    The fact that you just added it to my favorite carbohydrate (warm, toasty bread) pretty much makes you my BFF, Ashley!

  • Krista

    Oh my goodness that one shot of it oozing off the fork.. dying! This sounds and looks incredible!

  • HELLO. This is like…my dream bread. I’m pretty sure.

  • miznelliebellie

    Heck yes. This looks delicious! Love pull-apart bread. Love garlic. The two combined must be magic!