Cheesy Pull-Apart Garlic Bread
Cheesy Pull-Apart Garlic Bread
Though bagna cauda, the classic Italian warm dip, is traditionally served with vegetables, I often use it as a dip for warm, crusty bread, letting the oil, vinegar, and garlic soak into every nook and cranny. Inspired by that savory sauce, I simply reversed the ratios and drizzled it over a small sourdough loaf for this pull-apart bread, cut with deep grooves to allow the dressing to permeate it fully. Sprinkled with cheese and baked until bubbling, this will be a crowd-pleaser for a small party or the perfect treat for yourself, say, with a bowl of tomato soup or chili, to cozy up with on a cold night.
Ingrediënten
- 1 small sourdough boule
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced anchovies or anchovy paste optional
- 2 garlic cloves minced
- Kosher salt and freshly ground black pepper
- ⅔ cup grated smoked mozzarella cheese
- 2 tablespoons grated pecorino cheese
Instructies
- Place the sourdough boule on a cutting board and, if necessary, trim its edges so it fits snugly within your air fryer’s basket.
- Cut through the top of the bread in a crisscross pattern, spacing the cuts every ½ inch and making sure to not cut all the way through so the bread stays together.
- In a bowl, whisk together the olive oil, vinegar, Worcestershire, anchovies (if using), and garlic.
- Season liberally with salt and pepper and whisk again to combine.
- Working on a cutting board, drizzle the dressing evenly into all the grooves of the bread.
- Sprinkle the bread evenly with the mozzarella and then the pecorino.
- Place the bread in the air fryer, tent with a round of foil, and cook at 310°F for 12 minutes.
- Uncover the bread and cook until the bread is toasted at the edges and the cheese is golden brown, about 8 minutes more.
- Remove the bread from the air fryer and serve hot.
Notes / Tips / Wine Advice:
Switch It Up:
If you’re making spaghetti and meatballs for dinner and want a classic garlic bread to go with it, this recipe is the perfect canvas for it! Just omit the sherry vinegar, Worcestershire sauce, and anchovies, and double up on the garlic. Add a tablespoon or two of melted butter to the olive oil-garlic mixture, if you like, then cook the bread as indicated in the directions, swapping out the pecorino for parmesan, or keeping it as is and adding up to 2 tablespoons grated parmesan to the mozzarella-pecorino topping.
