Pull-apart bread is the best thing since sliced bread, and that's convenient, because this goat cheese pull-apart bread recipe requires just that: sliced bread! The magic occurs after the slicing, when you stuff cheese, onion and parsley into the bread's nooks and crannies. After a stint in the oven, the bread comes out oozing and gooey with goat cheese. You don't want to miss this unique appetizer, especially when it takes just a few minutes to put together!
I use goat cheese in this recipe, because it is an easier cheese to digest (sheep cheese is equally easy on the gut). I also like the earthier taste of goat cheese, especially when paired with onions, parsley and garlic. Together, these ingredients make for a gourmet appetizer that is as easy on the eyes as it is on the tummy. You can choose whatever bread you like - I prefer a tougher bread that can hold it's own against cheese.
Goat Cheese Pull-Apart Bread Recipe
Serves a small crowd
1 round loaf sourdough bread, unsliced
8 ounces hard goat cheese, shredded
1/2 yellow onion, cut into thin slivers
1/2 cup parsley, chopped
2 cloves garlic, minced
2-3 tablespoons salted butter, melted
From the Organic Authority Files
Preheat the oven to 350 degrees Fahrenheit. Slice the bread repeatedly in a diagonal fashion, with each slice 1-inch apart. Make sure not to pierce through the bottom of the bread. Repeat in the opposite direction, also in a diagonal fashion. The result will be 1-inch diagonal cubes.
In a bowl, mix together the cheese, onion and parsley. Place the cut bread in a baking dish and stuff the cheese mixture in between and around the cubes, making sure to equally disperse the cheese so that every sliced area has been stuffed adequately. In a small saucepan, melt the butter and add the garlic. Stir and then drizzle evenly across the top of the bread. Place aluminum foil over the dish and place in the oven for 20 minutes. Remove the aluminum foil and pop back in the oven for another 15 minutes so that the bread can develop a crisp, lightly brown topping. Serve hot.
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Photo Credit: K. B. R.