Nothing says party food like a cheesy, spicy pull-apart bread – and we dare say this one is the cheesiest you’ve ever tried.
Start with a store-bought loaf of sourdough. Day-old bread is great and easier to slice into squares. Flavor with a garlicky chive butter and top with layers of Wisconsin mozzarella, Wisconsin monterey jack and lots of spicy jalapeño slices. And, that’s it! Bake until all that cheesy goodness has melted and serve. Your friends will love digging into this super-cheesy appetizer.
Prefer something a little less spicy? No problem. Swap the jalapeños for the topping of your choice – crumbled bacon, sliced olives or scallions would all be delicious. Think of it like a pizza and customize away!
Check out our step-by-step video and get the recipe below.
1/2 cup (1 stick) butter, melted
3 tablespoons chives, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 loaf (1 pound) sourdough bread
2 packages (8 ounces each) Wisconsin mozzarella cheese, cut into 1/2-inch cubes
2 cups (8 ounces) Wisconsin monterey jack cheese, shredded
3 jalapeño peppers, thinly sliced*
Heat oven to 350°F.
In small bowl, combine melted butter, chives, garlic, salt and pepper. Mix well; set aside.
Cut a crosshatch pattern into bread. Start by cutting 1-inch strips in one direction, being careful not to cut all the way through the bread. Leave at least 1/2 inch at the base of the loaf. Rotate the loaf 90° and cut strips intersecting the first set to create 1-inch squares.
Spoon butter mixture into spaces between bread squares. Top with half of mozzarella cubes, followed by half of shredded monterey jack. Add remaining cheese, reserving about 1/4 cup monterey jack. Top with sliced jalapeños and remaining monterey jack.
Wrap loaf completely in foil and place on baking sheet. Bake 30 minutes. Remove foil and bake another 10 minutes, or until cheese is completely melted. Serve immediately.
*For less heat, remove seeds and white flesh from peppers before slicing.