Overhead view of Roasted Garlic Gruyère Pull-Apart Bread.
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Roasted Garlic Gruyère Pull-Apart Bread for #NationalGarlicDay

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 All Roads Lead to the Kitchen 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.

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Roasted Garlic Gruyère Pull-Apart Bread

Roasted Garlic Gruyère Pull-Apart Bread

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Italian


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


Units Scale

For roasted garlic:

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!


  • Serving Size:
  • Calories: 642
  • Sugar: 6.9 g
  • Sodium: 776.2 mg
  • Fat: 37 g
  • Saturated Fat: 19.6 g
  • Carbohydrates: 60.2 g
  • Fiber: 3.5 g
  • Protein: 17.8 g
  • Cholesterol: 82.5 mg

Keywords: roasted garlic, garlic bread, garlic pull apart breat

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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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