It has all the things we love: melted butter, crushed garlic, freshly grated mozzarella cheese all wrapped up in a warm, soft, (yet perfectly crusty) sourdough bread round. This recipe truly elevates sourdough bread and takes finger foods to the next level. It’s a gorgeous party appetizer or addition to the dinner table too! Basically say goodbye to ordinary and boring garlic bread because this is the only way you’re going to want it now. And to top it off (literally) this pull apart garlic bread goodness pairs perfectly with my moms famous bread dipping sauce. It’s an olive oil and balsamic vinegar based dipping sauce that my family devours at just about every holiday and get together.
Bread: you’ll need one sourdough Artisan bread round (16 oz.) loaf. I just use a store bought loaf but definitely use homemade if you have one! Cheese: I used freshly shredded mozzarella. Mozzarella is best for the stringy cheese pulls but you can also add in cheddar, Brie, Bleu cheese, etc. Just make sure it’s freshly shredded. Pre-shredded just does not melt the same! Garlic: fresh minced garlic cloves work best for this recipe! Butter: I prefer to use unsalted butter so I can control the amount of salt. However, if you only have salted you can just omit the additional salt (or keep it if you like these salty!). Seasonings: grab some Italian Seasoning, salt, pepper and red pepper chili flakes (optional if you like a bit of spice). For the dipping oil: extra virgin olive oil, balsamic vinegar, asiago cheese and parmesan cheese. You can find a full list of ingredients and recipe for the dipping oil here!
