Roasted Garlic Pull-Apart Cheese Bread from The Pioneer Woman Cooks: Come and Get It!

In her new cookbook, The Pioneer Woman Cooks: Come and Get It!, Ree Drummond provides readers with her very best make-it-happen dishes, pulled from her own non-stop life as a busy wife, mother of four, and lifelong lover of food. The Pioneer Woman Cooks: Come and Get It! includes more than 120 of Ree’s best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner, snacks, and desserts.

Today we’re sharing a recipe that is perfect for holiday parties – Roasted Garlic Pull-Apart Cheese Bread! Who can say no to warm garlic bread? With the addition of cheese, this recipe is the ultimate and indulgent way to make garlic bread.

The Pioneer Woman Cooks: Come and Get It! is available now. Purchase a copy from your favorite retailer now.


Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment to a pot of soup.
And here’s the best-kept secret in Pull-Apart Breadland: You can throw the whole mess together up to a day before you need to bake it. Simply pull it out of the fridge and pop it in the oven when you’re ready. In 25 minutes, your world is gonna look a lot brighter! (And cheesier.)

  • 8 garlic cloves
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 4 ounces mozzarella cheese, grated
  • 4 ounces Fontina cheese, grated
  • 4 ounces Parmesan cheese, grated
  • 4 ounces Pecorino Romano cheese, grated
  • 2 teaspoons chopped fresh chives
  • 2 teaspoons red pepper flakes
  • 1 round artisan or sourdough loaf
  • 8 tablespoons (1 stick) butter, melted

Preheat the oven to 375°F.

Place the garlic cloves on a square of heavy foil, drizzle the olive oil over them, and sprinkle with salt and pepper. Wrap it up into a parcel and roast for 1 hour or until the garlic is golden, nutty, and soft. Set it aside to cool and reduce the oven temperature to 350°F. (You can roast the garlic up to a couple of days ahead of time and keep it in a small jar of oil in the fridge. Roast a bunch of cloves! You never know when you’ll need ’em.)

In a bowl, combine the cheeses, roasted garlic, chives, red pepper flakes, and some black pepper. Stir to mix everything together, smushing the garlic cloves so that little bits are distributed throughout the cheese. (You can get in there and use your fingers if you’d rather!)

Cut the bread in 11/2-inchwide strips in one direction, taking care not to cut all the way through the loaf. Rotate the bread 90 degrees and cut the bread crosswise again. Move slowly and use caution! A serrated knife helps immensely.  Ta-da!

Set the bread on a large piece of foil and stuff the cheese mixture in between the rows and keep going until that bread is so stuffed with cheese, it can’t see straight! Drizzle the melted butter
evenly all over the surface of the bread. Wrap the bread in foil and bake for 25 minutes. Open up the foil and bake it for another 10 minutes.

Carefully unwrap the bread and dig right in!

• Make a pizza version: Add chopped pepperoni, diced green bell pepper, and spoonfuls of marinara sauce.
• How about a French onion version? Diced caramelized onions, Gruyèrecheese, and chopped chives. Drizzle on beef broth instead of butter. Yum!
• My friend Meseidy has made a Buffalo chicken version: Add mozzarella and a bunch of shredded chicken simmered in Louisiana hot sauce. Barbecue chicken would also be dreamy.

One Response to “Roasted Garlic Pull-Apart Cheese Bread from The Pioneer Woman Cooks: Come and Get It!”
  1. Jeannie Kava says:

    Oh my one of the cheeses must be the secret!

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