Featured Recipe
Swiss Bacon Herb Pull-Apart
By Kate
"
A savory pull-apart loaf packed with Swiss cheese, smoky bacon, and a herb-mustard butter spread. Uses a crusty bread scored to hold fillings, baked until cheese melts and bacon crisps. Substitutes include gouda or cheddar for Swiss and prosciutto for bacon. The mustard butter keeps slices moist and flavorful. Bake watching for bubbling cheese and sizzling bacon to know when it’s done. Prevents bottom burn using parchment or foil. A crunchy, cheesy, herby snack that breaks apart easily. Prep under 20 minutes, cook roughly 25. Good for casual sharing or hearty appetizer.
"
Prep:
20 min
Cook:
25 min
Total:
45 min
Serves:
8 servings
bread
appetizer
cheese
bacon
Introduction
Pull-apart breads are an underrated marvel. Here, crusty sourdough becomes a vehicle for melting Swiss cheese and smoky bacon, enfolded in a herby mustard butter that penetrates every crevice. No drab sandwiches, but a crust crackling under finger pressure, cheese stretching and bacon crisping right in oven heat. The scoring creates pockets, more surface area for butter absorption and cheese melt. Your task not just baking but coaxing aromas to fill kitchen—sharp, smoky, tangy. Master step-by-step. Watch bread texture and bacon color closely; ignore rigid timers. Learn how to swap ingredients and fix common pitfalls like soggy bottoms or burnt edges. Share it torn finger-food style with friends or family hungry for something more than ordinary. This loaf’s about layered flavor, interplay between crunchy crust and gooey cheese, smoky bacon with fresh herbs. A lesson in bread transformations without fuss or fancy.
Ingredients
About the ingredients
Bread choice makes or breaks the experience. Use dense crusty sourdough or French bakery loaf for structure. Too soft, and fillings leak or loaf collapses. Mustard presence in butter isn’t just for tang; it emulsifies and helps butter absorb into crumb, preventing dryness. Parsley freshens heaviness and counters bacon saltiness. Swiss cheese melts well, but gouda or sharp cheddar bring different textures and milder or stronger flavors. Bacon prep? Cook to firm but pliable—too raw, grease pools and sogs bread; overcooked becomes brittle and dries the loaf. Smoked paprika and garlic optional, but add complex layers and aromatic depth. Butter quantity enough for thorough soaking but not swimming. Too little and bread turns crumbly; too much and it turns greasy. These balances matter big time.
Method
Prepare bread
- Score the bread about one inch apart vertically and horizontally but stop just before the bottom crust. Leave the base intact to hold the loaf together. Roughly 16 pieces. Avoid cutting through the bottom or fillings leak.
- Whisk melted butter with Dijon mustard, parsley, smoked paprika and garlic if using. The mustard adds tang and helps the butter soak in, paprika gives a smoky depth.
- Place loaf on lined baking sheet with parchment or foil—prevents bottom burning and eases cleanup.
- Brush the butter mixture generously on every cut face of the bread. Use a pastry brush or spoon tip. Don’t skip sides or dryness creeps in.
- Tuck Swiss cheese halves between each slit, pushing gently so it stays put. Cheese melts to glue loaf slices but be mindful not to overstuff or cheese leaks out messy.
- Add 1 strip bacon on top of each slice. Ensure bacon is slightly cooked to render fat but still flexible—helps crisp in oven without drying.
- Place in oven preheated around 390°F—slight drop from recipe to account for carryover heat and prevent burning.
- Bake roughly 20 to 30 minutes. Check bacon for browning and crisp edges. Cheese should bubble and melt fully. The bread underneath will smell toasty and give off a crunchy crust sound when you tap edges.
- Serve warm or slightly cooled. Pull slices apart gently as cheese stretches. Sharp knife works but remember pull-apart nature.
- Leftovers can be reheated wrapped in foil at 350°F to restore crispness and remelt cheese.
Make herb butter
Assemble
Bake & watch
Serve
Technique Tips
Scoring takes patience. Deep but not through bottom. Use a serrated knife with quick gentle sawing motions; forcing cuts rips loaf unevenly. Butter mixture on all cut surfaces is crucial. Use generous brush or spoon to coat inside and edges. This lubricates bread crumb and carries flavors deeply. Cheese placement needs even spacing and gentle pressure so slices hold but don’t squeeze cheese out. Bacon strips laid atop slices crisp up nicely with heat fat rendering slowly. Line pan securely with parchment or foil—you’ll thank yourself later in cleanup and preventing burnt bottoms. Oven temp shifted slightly lower from original 400 to 390°F helps avoid too dark crusts while ensuring melting and baking affinity. Watch bacon edges turning a chewable crisp; cheese bubbles with small brown spots. These signals trump minutes printed on timer. Pull from oven and cool 5 minutes at least; cheese sets slightly and pull-apart slices separate cleanly. Leftovers? Reheat wrapped loosely in foil in moderate oven to regain crisp surface without overcooking bacon or drying bread. Never microwave—makes bread rubbery and cheese hardened.
Chef's Notes
- 💡 Selecting bread matters. Use crusty sourdough or French. Dense structures hold fillings. If too soft, fillings leak, loaf collapses. Think ahead.
- 💡 Butter blend crucial. Melt thoroughly without burning. Mustard integrates flavors, ensures even absorb. Garlic and smoked paprika, optional but elevate depth. Consider extra seasoning.
- 💡 Watch cuts as you score bread. A serrated knife helps, quick motions avoid tears. Every cut surface must get butter. Gently tuck in cheese—don’t overstuff.
- 💡 Oven temp key. Adjust slightly from 400 to 390°F. Less chance of burning crust. Monitor baking closely, bacon should crisp while cheese bubbles delightfully.
- 💡 Leftovers? Wrap in foil, reheat at 350°F. Restores crust and gooey cheese. Avoid microwave; makes bread rubbery, cheese hard. Think reheating wisely.
Kitchen Wisdom
What if cheese leaks while baking?
Check cutting technique. Scoring should stop before base. Go easy on stuffing cheese; prevent mess.
Can I use a different cheese?
Yes, gouda or cheddar work. Each brings unique flavor and melting. Experiment. Find what pleases.
Bacon too crispy or chewy?
Cook until just shy of crisp. Balance is key. Let heat render fat while being pliable. Control texture.
Best way to store leftovers?
Store wrapped in foil for a couple days in fridge. Reheat properly, avoid sogginess. Keep moisture in check.
