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Cheesy Garlic & Herb Pull-Apart Bread

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Course Appetizer
Servings 4

Ingredients
  

  • 1 small Sourdough Bread bread bowl size
  • 4 Tbl. butter
  • 4-6 fresh sage leaves
  • 2 Tbl. roasted garlic chips or 2 fresh garlic cloves, minced
  • 2 Tbl. roasted shallot chips or 1 fresh shallot, minced
  • 2 scallions thin sliced
  • 2 cups shredded cheese Mexican blend
  • 1 cup prepared crab dip optional

Instructions
 

  • Preheat oven to 350 degrees. Coat a piece foil with cooking spray and set aside.
  • Lay a wooden spoon to one side of the bread and cut a 1/2" grid into the top of the bread, cutting down to the spoon, without slicing all the way through. Move the bread onto the foil.
  • In a small skillet, melt butter, add in fresh sage, garlic and shallots. Cook over low heat until garlic is tender and sage if fragrant. Add in sliced scallions and stir to combine. Remove from heat.
  • Carefully separate the bread with your fingers, spooning in the butter mixture between all cuts. Wrap the loaf in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.
  • Remove from the oven and increase the oven temperature to 425 degrees.
  • Sprinkle the shredded cheese on top of the bread and in between the slices, pushing it in as much as possible. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 10 - 12 minutes. Let stand for 5 minutes before serving.