This cheesy pull-apart bread appetizer is a cheese lover’s dream and is guaranteed to be a crowd-pleaser at any party!
One of my first “work friends” was a woman I met at my job right out of college in Denver. The two of us bonded with over food. We often talked about food when we had a break or over lunch, and shared a lot of recipes with each other. The original recipe for this was something that she shared with me all those years ago – I mean a lot of years ago! Some of the original ingredients do still remain, however it was the idea of the cheesy warm bread that kept me making and tweaking it year after year. It has always been one of my favorites for football and other “Sunday Funday” parties.
Cheese and bread are always an awesome combination, and melty cheese and bread, well who can resist that! There are lots of flavor combination options when it comes to pull-apart bread, and of course, they always include cheese. This one combines swiss cheese and mushrooms for an extra special taste. Throw in a few mix-ins like poppy seeds and dijon mustard and you have perfection. Just one bite of this warm, toasty bread and you’ll be wanting more!
You’ll be cutting the bread in a grid pattern, making sure you don’t cut all the way through the bottom. You want the loaf to stay together so you can pull out those cheese bites! Slice the loaf in one direction first, I usually do lengthwise if I’m using an oval loaf. Then slice across at a 90-degree angle to create cubes. If a few pieces fall out, just pop them back in. Once the cheese melts it will hold it all together.
I’m not gonna lie, there is a lot of cheese in this, and once you start eating, it’s a little hard to stop. But it’s totally worth it! Every cheesy bite will make you very happy! This cheesy stuffed loaf is one way to help guarantee your game day party, or any party for that matter will be a smashing success!!
notes from the kitchen
- The bread can be stuffed a few hours ahead of when you plan to serve. If you are going to stuff it ahead fo time, wrap it in foil and store it in the refrigerator until you are ready to bake it.
- The best bread for this recipe is a loaf of crusty sourdough. An Italian loaf with a good, hearty crust will work well too. It needs to be able to hold up to all the slicing! The loaf can be either round or oval and should weigh about a pound. It’s ok if the size isn’t exact – you might just have a little bit a cheese left over!
- The leftover edges make a great midnight snack — sprinkle with a little extra cheese and throw it under the broiler until warm and bubbly.
things may want for this recipe
Bread Knife – Using a bread knife makes slicing any type of bread so much easier. I also find that it works well when slicing hard cheeses.
- 1 large loaf sourdough or crusty Italian bread
- 2 1/2 cups grated swiss cheese
- 1/2 cup sliced mushrooms
- 1/3 cup sliced green onions
- 2 tbsp poppy seeds
- 1 tbsp dijon mustard
- 3 tbsp butter, melted
Preheat oven to 350° F.
Using a serrated bread knife, slice the bread lengthwise and crosswise, forming cubes, making sure NOT to slice all the way through the bottom. The bread "cubes" should still be attached at the bottom of the loaf.
Mix cheese, mushrooms, onions, poppy seeds and mustard in a large mixing bowl. Add the melted butter and mix until well combined. Stuff the bread with the cheese mix, being sure to stuff it all the way down to the bottom of each slice in the bread. Don't worry if a few of the bread cubes pop out while you are stuffing the cheese in, just push them back in. Once the cheese melts it will hold everything together.
Place the loaf on a baking sheet lined with parchment paper and bake for 30-35 minutes until cheese is melted and bread is golden brown.
Remove from oven and serve immediately.