Cheddar Mustard Pull-Apart Bread

Party food can be a tricky beast. You want something big enough to feed a crowd, but simple enough that you’re not slaving away over the stove while your guests carry on without you. (Hosting FOMO is real, people.) Ideally, said food would also not require forks and knives, which inhibit mingling, and are neat enough where you don’t have to chase guests with plates and napkins.

This cheddar mustard pull-apart bread checks all of those boxes, and also a few more: it’s exactly the cheesy, carby deliciousness one looks for when indulging, it pairs excellently with beer (and soaks up some of that excess alcohol you may be imbibing — see “cheesy carby deliciousness”), and it can mostly be made ahead of time, requiring only a short amount of oven time just before serving. (This means it’s also great for traveling, in case you’re looking for something to bring to a party.) Plus it takes minimal work, which means you have more time to get in #Formation.

And your reward for 10 minutes of work? In addition to the aforementioned cheese and carbs, there’s an undercurrent of tangy, garlicky goodness that I love (very reminiscent of one of my favorite party foods, beer cheese). It’s also fun to eat, even for someone who hates eating with her hands.

So whether you need a snack for your group viewing of the greatest show of 2016 or you know, that big football game on Sunday, fret not: this cheesy pull-apart bread is the answer to all your party food problems.

Cheddar Mustard Pull-Apart Bread

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Ingredients

Scale 1x2x3x

• 1 round loaf artisan bread (ideally sourdough)
• 6 ounces shredded cheddar cheese
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• salt and freshly ground black pepper, to taste
• 1 teaspoon Dijon mustard
• 4 tablespoons (1/2 stick) unsalted butter
• 1 tablespoon chopped chives, to garnish

Cook Mode

Instructions

1. Preheat the oven to 350F. Cover a baking sheet with tin foil.
2. Cut the bread into vertical slices, taking care not to cut all the way to the bottom of the loaf (you want the pieces still attached to the loaf). Then cut horizontal slices, creating a crisscross pattern of 1-inch cubes.
3. In a large bowl, combine the cheese, dry mustard, garlic powder, salt, black pepper and Dijon. Stuff the cheese mixture into the bread cubes, taking care not to rip the bread from the base (if any cubes do fall out, place them back on — the cheese will help them stick). Drizzle the melted butter over the bread.
4. Place the bread on the baking sheet and cover it completely with the tin foil. Bake for 15-20 minutes, then uncover and bake for an additional 10-15 minutes, until all of the cheese has melted and the bread has browned slightly. Top with the chives, then serve immediately.

Nutrition

• Serving Size: 6