INGREDIENTS

• 1 medium-small bread, best with crusty sourdough (CRUSTY BEING THE KEY WORD HERE)

• 1 TABLESPOON butter, melted

• 1 clove garlic, finely diced

• 1 TEASPOON dried or freshly chopped oregano or parsley 

• pinch of salt and pepper

• 1/4 CUP mozzarella cheese, shredded

• 1½ - 2 CUPS soup of your choice 

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STEPS

1. PREHEAT YOUR OVEN TO 180°C/350°F.

2. CUT THE BREAD BOTH HORIZONTALLY AND VERTICALLY, CREATING INDIVIDUAL BREADSTICKS WITHOUT CUTTING THROUGH TO THE BOTTOM. LEAVING ABOUT 1.5 CMS X 1.5CM APART BETWEEN CUTS. 

3. MIX MELTED BUTTER WITH GALIC, OREGANO, PARSLEY AND SALT. 

4. USE YOUR FINGERS TO PUSH BREAD PIECES APART AND SPOON THE BUTTER MIXTURE USING A TEASPOON IN BETWEEN THE STICKS. THIS STEP MIGHT GET MESSY BUT YOU GOTTA DO WHAT YOU GOTTA DO. 

5. ONCE ALL THE CRACKS HAVE BEEN OILED UP, STUFF THE SHREDDED MOZZARELLA IN BETWEEN THE CRACKS. 

6. CRACK SOME PEPPERS ON TOP OF THE BREAD AND WRAP IT IN ALUMINUM FOIL.

7. PUT IT IN THE OVEN ON A BAKING SHEET FOR 15-17 MINUTES. UN COVER THE TOP OF THE ALUMINUM FOIL AND PUT IT BACK TO BROIL FOR ANOTHER 7-10 MINUTES. 

8. IN THE MEAN TIME, HEAT YOUR SOUP UP!

9. CAREFULLY TAKE THE BREAD OUT AND WAIT (IF YOU CAN) FOR IT TO COOL DOWN A LITTLE BIT. PULL IT APART, DIP, AND SIP!

inspired by Nagi from RecipeTinEats: https://www.recipetineats.com/cheese-garlic-crack-bread-pull-apart-bread/