HASSELBACK CHEESY BREAD
This Hasselback cheesy bread is warm, gooey, and stuffed with melted cheese and herbs. It’s the perfect party appetizer or side dish—crispy on the outside, soft inside, and ready to pull apart and share.
Ingredients
- 1 round loaf of sourdough or crusty artisan bread
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup unsalted butter melted
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: red pepper flakes for extra heat
Instructions
Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil.
Slice the Bread:
- Using a sharp serrated knife, slice the bread into 1-inch sections without cutting all the way through. Then turn and slice in the opposite direction to create a crosshatch pattern.
Prepare the Butter Mixture:
- In a small bowl, mix melted butter, olive oil, garlic, parsley, salt, and pepper.
Stuff and Brush:
- Gently open each cut and stuff with a mix of mozzarella and cheddar cheese. Brush the top and inside cuts with the garlic butter mixture.
Bake:
- Wrap the loaf loosely in foil and bake for 15 minutes. Uncover and bake for another 5–10 minutes until the cheese is fully melted and the top is golden.
Serve:
- Serve warm and pull apart to enjoy!
Notes
- Make Ahead:
You can prep the bread a few hours ahead and refrigerate. Bake just before serving. - Custom Flavours:
Try adding cooked bacon bits, caramelized onions, or spinach for extra flavour. - Serving Suggestions:
Pairs well with soups, pasta, or as a party starter with marinara or ranch dip. - Allergy-Friendly Options:
Use gluten-free bread and dairy-free cheese if needed. - Storage Tips:
Store leftovers in the fridge and reheat in the oven or air fryer for best texture.