Garlic Mozzarella Pull Apart Bread

It’s been raining a lot here. And when it rains, it doesn’t sprinkle or mist a little, it full on down pours. The kind of rain that gets you so soaked the second you step outside that you wonder why you still don’t own an umbrella. Don’t get me wrong, I love the rain, but when you’ve been teased with a few 80 degree days of sunshine, it’s hard to remember how much you love the rain. Here’s to hoping that April overwhelming showers bring May abundance of flowers.

In the meantime, all I want to do when it rains is lay on the couch and eat comfort food. A grilled cheese or a bread bowl with baked potato soup always come to the top of my mind when I think of a rainy day, but since I didn’t have the ingredients for either of those things, I came up with a backup plan.

A beautiful loaf of sourdough bread with mozzarella cheese, olive oil and the delicious Prohibited Provisions Italian Herbs flavor garlic mix stuffed inside it’s crevices. Warm bread. Garlic. And cheese. Honestly, in my mind, nothing gets much better.

This recipe is super simple and only takes 4-5 ingredients and 15-20 minutes.

Ingredients:

One sourdough loaf
4oz fresh mozzarella cheese
2 tbs of olive oil (or more to preference)
2 tbs Prohibited Provisions Italian Herb garlic

Directions:

Heat: 350 degrees Time: 15-20 minutes

Cut the sourdough loaf in cross sections to cube off the bread. Be sure you are not cutting all the way through the loaf
Drizzle half of the olive oil throughout the cracks in the loaf
Cut the mozzarella cheese into small cubes and stuff the cubes between the cracks in the loaf
Stuff the cracks with half of the Prohibited Provisions Italian Herbs garlic mixture
Drizzle remaining olive oil and garlic on top of the loaf
Bake for 15-20 minutes depending on how long it takes the cheese to melt

I put some additional Italian Herb Garlic in a small bowl with some olive oil for additional dipping, because there’s no such thing as too much garlic. These Prohibited Provisions Garlic mixtures are perfect for cooking because you don’t need any additional seasoning. They have three other flavors, and I can’t wait to use them in other dishes. More recipes coming soon!