Cheese, onions, and parsley stuffed and baked into sourdough bread? Yes please! I adapted this recipe when looking for finger foods to serve at my Christmas party this past year (yes, this recipe is from way back in December!). I already had way too much food on the menu, but I really wanted to try this one out. I was excited because it seemed like you could literally just pull out the pieces of bread in the loaf after it was done! And the presentation seemed pretty neat…perfect to go along with my other menu items for last years Christmas party.
It was such a big hit, that the entire loaf (including the very bottom crust) was finished practically minutes after I took it out of the oven! I did not even have a chance to take a picture! It was easy to make, a lot of fun to serve, and super tasty and fun to eat!
I wanted to make it again and take a picture for this post before sharing the recipe. So here it is…yummy cheesy pull-apart bread with onions and parsley! The major changes I made to the original recipe was to cut down the amount of butter and add freshly minced garlic. I have not tried this recipe with a loaf of gluten-free bread, but when I do, I’ll give you an update! Let me know if you get to it first!
This Cheesy Pull-Apart Bread is stuffed with garlic, onions, fresh herbs, vegan cheese, and baked to perfection. It's vegan and perfect to share with friends at your next dinner party!
- 1 sourdough bread , whole round loaf
- 8 oz vegan pepper jack cheese , grated
- 1/2 onion (white or yellow), cut into thin slivers
- 1/2 cup parsley , chopped
- 2 cloves garlic , minced
- 2-3 tbsp vegan butter , melted
Preheat the oven to 350 degrees.
Slice the bread diagonally 1-inch apart, making sure NOT to cut all the way through the bottom (stop before this so that the bread loaf stays intact).
Now slice the bread diagonally in the opposite direction, again making sure NOT to cut all the way through. The result will be 1-inch diagonal shaped cubes.
In a large bowl, mix together the grated cheese, sliced onions, and chopped parsley.
Stuff the mixture in the space around each cube of the bread loaf.
Combine the minced garlic with the melted butter and drizzle on top.
Wrap the entire loaf in foil and bake for 20 minutes.
Unwrap the top of the loaf and bake for an additional 15 minutes to crisp the crust. Serve HOT!
For vegan cheese, I prefer to use either Follow Your Heart shredded pepper jack or Daiya pepper jack shreds.
For vegan butter, I typically use Earth Balance brand.