Gruyere Pull-Apart Bread

Name: Gruyere Pull-Apart Bread
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 loaf Italian bread (preferably a few days old); 3 cups (1 lb.) Aged Gruyere cheese, shredded; 1/2 cup dried cranberries; 2 Tbsp. minced, fresh parsley; 4 Tbsp. butte, melted; Salt and Pepper

Carolynlee @Carolynlee

This easy bread is perfect for holidays, get-togethers and those special meals.

Carolynlee @Carolynlee

This easy bread is perfect for holidays, get-togethers and those special meals.

Saved

Ingredients

20 mins

8 servings

1 loafItalian bread (preferably a few days old)
3 cups (1 lb.)Aged Gruyere cheese, shredded
1/2 cupdried cranberries
2 Tbsp.minced, fresh parsley
4 Tbsp.butte, melted
Salt and Pepper

Saved

Steps

20 mins

1

Preheat oven to 400 degrees F
2

Place bread on parchment-lined baking sheet. Using a sharp bread knife, gently slice loaf 3/4 of the way through into 1-inch strips. Rotate the bread 90 degrees and cut in the opposite direction to form a grid of squares.
3

Stuff gruyere, cranberries and thyme in-between rows. Drizzle melted butter over top and sprinkle with a pinch of salt and pepper. Wrap loaf in foil and bake for 15-20 minutes, or until cheese is melted and bread is toasted.
4

Serve immediately and refrigerate any leftovers.