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Rosemary Asiago Pull-Apart Bread


  • 1 loaf (16 ounces) dense, crusty bread, unsliced
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons fresh rosemary leaves
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1 cup shredded asiago cheese


  1. Heat oven to 400°F.
  2. Using a bread knife, slice top of bread into 1/2-inch diamond cuts. (See tip below.) Set aside.
  3. In a food chopper, blend butter, rosemary, garlic and salt. With a small spatula, spread butter inside each of the slices of bread.
  4. Fill bread cuts with shredded cheese.
  5. Spread remaining butter over top of bread. Wrap in aluminum foil
  6. Bake until cheese is melted, about 20 minutes.

Serves: 12-14

Test Kitchen Tip: To slice bread without cutting all the way through, place the bread on the counter between two cutting boards of the same thickness, about 1/4 to 1/2-inch thick. Place a damp paper towel under the cutting boards to keep them from slipping. Cut 1 inch slices diagonally across bread from end to end. Your knife will stop at the cutting board to ensure that you do not cut completely through the bread, leaving the bottom intact. Cut 1 inch slices diagonally in the opposite direction to form diamonds.



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