Cheesy Pull-Apart Garlic Bread
Crispy air-fried sourdough bread packed with garlic, smoked mozzarella and pecorino. The savoury dressing soaks into every cut while the cheese melts between the pieces, creating an easy pull-apart appetizer or side dish.
Equipment
- aluminum foil
- Knife
- Mixing bowl
- Whisk
Ingredients
- 1 small sourdough boule
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon anchovies or anchovy paste minced and optional
- 2 cloves garlic minced
- Kosher salt to taste
- Black pepper freshly ground and to taste
- ⅔ cup smoked mozzarella cheese grated
- 2 tablespoons pecorino cheese grated
Instructions
- Place the sourdough boule on a cutting board and trim the edges if necessary so the bread fits inside the air fryer basket.
- Cut the top of the bread in a crisscross pattern at ½-inch intervals without cutting completely through the bottom.
- Whisk the olive oil, sherry vinegar, Worcestershire sauce, anchovies if using, and garlic together in a mixing bowl.
- Season with kosher salt and freshly ground black pepper.
- Drizzle the mixture evenly into the cuts in the bread.
- Sprinkle the smoked mozzarella into and over the cuts, followed by the pecorino.
- Place the bread in the air fryer basket and loosely tent it with aluminum foil.
- Cook at 154°C (310°F) for 12 minutes.
- Remove the foil and cook for another 8 minutes, until the edges are toasted and the cheese is melted and golden.
- Remove from the air fryer and serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the bread straight from the air fryer while the smoked mozzarella is still soft and stretchy. Place it in the centre of the table so everyone can pull off individual pieces. It works particularly well as an Appetizer, Side Dish, or part of a selection of Fingerfood. It is also a natural addition to a Family Dinner or Party.Variations
For a more traditional garlic bread, leave out the sherry vinegar, Worcestershire sauce, and anchovies and double the garlic. Add 1 to 2 tablespoons melted butter to the olive oil for extra richness. Pecorino can be replaced with Parmesan, or combine Parmesan with the smoked mozzarella. Browse more ideas in the Bread and Cheese collections.Storage and Reheating
Store leftover garlic bread covered in the refrigerator. Reheat it briefly in the Airfryer until the bread is crisp and the cheese is thoroughly heated. Avoid reheating it for too long because the exposed bread edges can become overly crisp before the centre is hot.Wine Advice
A medium-bodied Merlot works well with the smoked cheese, garlic, and savoury Worcestershire flavours. For white wine, Sauvignon Blanc provides enough acidity to balance the richness of the mozzarella and pecorino. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 120 g | Calories: 280 kcal | koolhydraten: 23 g | Eiwitten: 11 g | Vet: 16 g | Verzadigd vet: 7 g | Natrium: 620 mg | Suiker: 1 g