adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Herb and Pomegranate Pull-Apart Bread
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Sourdough bread filled with butter, cheese, herbs, and pomegranate seeds, baked till golden and melty.
Ingredients:
  • 1 large, round loaf sourdough bread, unsliced
  • 0.5 cup cold salted butter, cut into 16 slices
  • 1 cup shredded white Cheddar cheese
  • 1 cup shredded Gouda cheese
  • 1 tablespoon minced fresh rosemary leaves
  • 1 tablespoon minced fresh sage leaves
  • 2 cloves garlic, minced
  • 0.25 cup pomegranate seeds
  • Cracked black pepper to taste
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat your oven to 375 degrees F and prepare a baking sheet by lining it with Reynolds Wrap® Aluminum Foil and giving it a light coat of cooking spray.
  • Using a serrated knife, create diagonal cuts in opposite directions on the bread loaf, keeping the bottom crust intact, to expose 1-inch pieces all over. Transfer the loaf to a foil-lined baking sheet and insert pats of butter into the cuts.
  • Combine the rest of the ingredients in a mixing bowl and mix well. Spread the cheese mixture evenly into the slices of the loaf until fully stuffed.
  • Bake the loaf in the oven for 25 minutes until golden. Place under the broiler for 1 minute for a perfectly toasted top. Let the bread sit for 5-7 minutes before serving.

Similar Recipes