Hasselback Bread is a loaf of French bread that is filled with a garlic butter mixture, three kinds of cheese, and baked until golden brown. Try my Cheesy Garlic Bread for another cheesy, pull-apart bread in an individual serving roll.
Hasselback Cheesy Bread
It starts with a French Baguette in this recipe. Then, it’s all about filling it with garlic, mozzarella, cheddar cheese, and parmesan cheese. After it has baked to a golden brown and the cheeses have melted, pull it apart and enjoy!
Hasselback Ingredients
Bread: I used a long loaf of French bread for this recipe. You could also use any type of artisan bread, including ciabatta bread.
Cheese: Three kinds of cheese were stuffed into each groove of the bread. I used mozzarella cheese, cheddar cheese, and parmesan cheese. For the mozzarella, I bought it pre-sliced. The number of slices you need depends on how many bread slices you will have. If necessary, you can cut the cheese slices to about 1/4-inch thick.
How Hasselback Cheese Bread looks before baking.
What is “Hasselback”?
Hasselback usually only refers to potatoes. I switched it up a bit! They got their name from a Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and the style we now know as Hasselback were first served there in 1953.
It’s really easy to get this savory appetizer made and ready to enjoy. First, slice the bread into 1 or 1/2-inch sections, making sure to not cut all the way through. The size of your loaf will determine how many slices you will have. Next, whisk together the olive oil, melted butter, Worcestershire sauce, garlic, salt, and parsley.
Using a spoon, drizzle a little bit of the olive oil mixture in each groove. Then, stuff the mozzarella slices, cheddar cheese, and parmesan cheese into each groove and place the loaf on a sheet of aluminum foil. I placed the aluminum foil in an 11×17-inch baking dish, but you could also use a baking sheet.
Wrap the bread in the foil and bake it for 20 minutes at 375°F. After 20 minutes, carefully open up the foil and bake the bread for an additional 5-10 minutes, or until the bread is golden brown and the cheese has melted. Serve warm.
How do you serve Hasselback Bread?
It would be wonderful to serve with spaghetti, Five Cheese Ravioli, and Fettuccine Alfredo, just to name a few. It’s great for a snack, but such a beautiful compliment to most pasta dishes, if you don’t mind a heavy carb dose that is! I think I am going to try it with French Onion Soup next!
More Bread Recipes
Hasselback Cheesy Bread
Ingredients
- 1 loaf French bread, approximately 24 inches
- ¼ cup olive oil
- ¼ cup (½ stick) butter, melted
- 1 teaspoon Worcestershire sauce
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- 1 teaspoon fresh parsley, minced
- 8 ounces fresh mozzarella, sliced
- 1 cup white cheddar cheese, shredded
- ¼ cup parmesan cheese, grated
Instructions
- Preheat oven to 375°F. Loosely place a large piece of aluminum foil into an 11×17-inch baking dish. (You could also use a large baking sheet.)
- Slice the top of the bread loaf into 1-inch (or ½-inch) sections, not slicing all the way through the loaf. The number of slices will depend on the length of your loaf.
- In a medium bowl, whisk together the olive oil, melted butter, Worcestershire sauce, garlic, salt, and parsley.
- Using a spoon, drizzle the mixture into the grooves of the bread.
- Stuff the mozzarella slices, cheddar cheese, and parmesan cheese into the grooves of the bread.
- Place the loaf on the aluminum foil and loosely wrap the foil around the bread, sealing the loaf inside.
- Bake for 20 minutes.
- After 20 minutes, carefully open up the foil and bake the bread for another 5-10 minutes, or until golden brown and the cheese is fully melted. Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
Did you use real butter?
Awesome, will make
The first time I made this it was perfect next time a failure. I can’t figure it out. HELP? The 2 times I made it after the first perfect time the bread came out wet on the bottom yuck couldn’t eat it. What is happening? I thought it was because the first time I did it I had older mozzarella ball I was thinking maybe it didn’t have as much water in it? The last time I made it I left it age before using it because the 2nd one was so wet from what I thought was the fresh mozzarella ball but that one came out wet too. If any one knows why let me know.
Are there Nutrition for this recipe?