Two Cheese Pull-Apart Bread with Parsley Butter

Parsley butter makes all the difference in this stretchy, herby pull-apart bread! It's buttery, cheesy, toasty, and absolute, finger-food perfection.

Pull-apart bread is a staple in my house. It's so easy to make, and we love it. When you think about it: chewy bread, buttery/cheesy filling, eaten with your hands - what's not to love? It's such a classic, communal dish (like nachos), where everyone dives in at once. Huge fan. 
That said, I'm always trying to invent new fillings. I've done the garlic-butter thing and that's awesome. So, to mix things up, this time I made a garlic-free, herbal butter to douse the bread before loading it up with cheese. No garlic at all (it may have been date night...). WOW, that was an awesome idea! The herbs infuse the bread, as does the butter, keeping it moist and buttery as the cheese melts into it. And the shiny, buttery, toasted crust is to-die-for.

Two Cheese Pull-Apart Bread with Parsley Butter

4 tablespoons butter
1/3 cup finely chopped parsley
1/2 teaspoon dried oregano
1 small loaf bread of choice, I used a Baby Boule
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.
Combine the butter, parsley and oregano in a small saucepan and set the pan over medium-low heat. Cook until the butter is melted and the herbs are fragrant, about 3 minutes. Remove the pan from the heat.
Slice the loaf crosswise, making several slices about 1 1/2-inches apart, without cutting all the way through the bottom (keep the loaf intact). Now make a few slices in the opposite direction, creating a cross-hatch pattern. Transfer the bread to a large piece of foil.
Spoon the parsley butter into all the openings of the bread. Brush any extra butter all over the top and sides of the bread. Fill the openings with both cheeses. I suggest filling all the openings in one direction (say, all the vertical openings), and then turn the loaf to fill all the openings in the other direction.
Wrap the bread in foil and bake for 15 minutes. Pull the foil back and bake for 3 to 5 more minutes, until the top is golden brown and the cheese melts.
Serves 4