Name: Cheesy Pull-Apart ‘Cob’ Loaf
Prep time: 10 min
Cook time: PT-490273H21M52S
Total time: PT-490273H21M52S
Cuisine: Australian / Party Food
Ingredients: 1 round crusty loaf of bread (cob loaf or similar); 100 g butter (softened); 2–3 cloves garlic (minced or finely chopped); 2 tbsp chopped fresh parsley (or 1 tsp dried parsley); 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated cheddar or parmesan (optional); 1/2 tsp Italian seasoning or dried herbs (optional); 1 tbsp olive oil (optional, for brushing); Salt and pepper to taste

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Why You’ll Love This Recipe

It turns a simple loaf into a flavour-packed centrepiece: crunchy crust, soft interior, molten cheese everywhere.
Pull-apart format makes it fun and social — great for gatherings or as a side to mains.
The combination of garlic butter + herbs + cheese inside the bread cracks ensures every bite is flavourful.
Relatively easy to make, and impressive enough to serve when you want something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 round crusty loaf of bread (a “cob loaf” or similar)
Butter (softened)
Garlic (minced or finely chopped)
Fresh parsley (chopped) or dried parsley
Shredded mozzarella cheese (or a good melting cheese)
(Optional) Grated cheddar or parmesan for extra flavour
(Optional) Italian seasoning or dried herbs for extra depth
(Optional) A drizzle of olive oil on top

Directions

Pre-heat your oven to about 200 °C (≈390 °F) (or about 180 °C fan).
Using a serrated knife, make deep slits into the loaf in a criss-cross pattern: cut vertically and horizontally, creating diamond-shaped openings. Be careful not to cut all the way through the loaf — leave the base intact so the loaf holds together.
In a small bowl, combine the softened butter, minced garlic, chopped parsley (or dried herbs), salt and pepper.
Using your fingers or a small spoon, gently open the cracks in the loaf and spread or dab the garlic-butter mixture into the cuts and between the bread layers.
Stuff shredded mozzarella (and optional cheddar/parmesan) into the cracks—enough so that cheese melts into the cavities and becomes gooey inside the loaf.
Optionally brush the top of the loaf with a little olive oil or additional melted butter for a glossy finish.
Wrap the prepared loaf loosely in aluminium foil (or place it in a baking dish and cover) and bake for about 15–20 minutes until the cheese is melted inside the loaf. Then unwrap the foil for an additional 5–10 minutes uncovered so the crust becomes crisp and golden. Remove from the oven and let it sit for about 2 minutes. Then serve immediately — allow guests to tear pieces of the loaf, pull apart cheesy strips and dive in.

Servings and timing

Makes approximately 8–10 servings (as a shared side/appetiser).
Preparation time: ~10 minutes.
Bake time: ~20-30 minutes (including uncovered final stage).
Total time: ~30–40 minutes.

Variations

Use a spinach & garlic butter mix: add thawed chopped spinach (drained) into the butter mix for extra green flavour.
Add other fillings: finely chopped sun-dried tomatoes, roasted capsicum strips or cooked bacon bits inserted into the cuts.
Swap cheeses: use a blend of mozzarella + smoked gouda or cheddar + parmesan for different flavour profiles.
Make mini versions: use smaller round loaves or individual rolls for single-serve pull-apart breads.
Go herb-forward: use fresh rosemary, thyme or basil in place of parsley for aromatic variation.
Make it spicy: add a pinch of chilli flakes or chopped jalapeños into the garlic-butter mix.

Storage/Reheating

To store: If there are leftovers, allow the loaf to cool slightly. Wrap tightly with foil or place in an airtight container at room temperature for up to 1 day (bread is best fresh).
To reheat: Pre-heat oven to ~160 °C (≈325 °F). Place the loaf (wrapped in foil) in the oven for about 10 minutes until warmed through and cheese is melted again. Unwrap for the last 1-2 minutes to crisp the crust.
Note: Microwaving will soften the crust and reduce the pull-apart effect, so oven reheating is preferred.

FAQs

1. What kind of loaf works best?

A crusty, round loaf (cob loaf) with a firm crust and decent size so you can make deep cuts and the loaf holds together. Sourdough or artisan crusty bread works well.

2. Can I use pre-shredded cheese?

Yes, though freshly shredded cheese often melts more smoothly and has fewer anti-caking agents. Use a good melting cheese.

3. My cheese didn’t melt fully inside the loaf — what might be wrong?

Possible reasons: not enough cheese stuffed into the cuts, loaf too thick or cuts not deep enough, oven temperature too low or baking time too short.

4. How do I prevent the loaf from becoming soggy?

Use bread with a good crust to start, ensure the butter/garlic mixture is not overly watery, and unwrap the loaf for the final baking stage so the crust can crisp.

5. Can I prepare ahead and bake later?

Yes — you can make the butter mixture and apply it, then stuff the cheese and wrap the loaf and refrigerate for up to a few hours. Before baking, allow it to come closer to room temperature and then bake as directed.

6. What should I serve this with?

It works great as a side to soups, salads, BBQ mains, or as an appetiser at parties. Any dipping sauce like garlic butter, marinara or pesto works too.

7. My crust browned too much before the inside was done — how do I fix that?

Cover with foil for most of the bake time, then remove the foil for the last 5–10 minutes so the interior melts and the crust finishes browning.

8. Is this dish vegetarian?

Yes — as long as you use vegetarian-friendly cheese and no meat addition, it’s vegetarian.

9. How can I make it gluten-free?

Use a gluten-free round loaf (or gluten-free baguette style) and ensure fillings and butter mixture are gluten-free.

10. Can I add herbs or flavourings into the cheese stuffing?

Absolutely — you can mix herbs (like chopped basil or thyme) into the shredded cheese before stuffing, or sprinkle herbs on top before baking.

Conclusion

This Cheesy Pull-Apart ‘Cob’ Loaf is guaranteed to be a crowd-pleaser: irresistible cheese pulls, butter-garlic flavour and tear-apart bread texture that invites sharing. Whether for a casual gathering or as a side to a meal, it’s simple to make yet impressive in presentation and taste. Enjoy!

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. What kind of loaf works best?

2. Can I use pre-shredded cheese?

3. My cheese didn’t melt fully inside the loaf — what might be wrong?

4. How do I prevent the loaf from becoming soggy?

5. Can I prepare ahead and bake later?

6. What should I serve this with?

7. My crust browned too much before the inside was done — how do I fix that?

8. Is this dish vegetarian?

9. How can I make it gluten-free?

10. Can I add herbs or flavourings into the cheese stuffing?

Conclusion

Cheesy Pull-Apart ‘Cob’ Loaf

Ingredients

Instructions

Notes

Nutrition