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Pomegranate Pull-Apart Bread

Updated: Aug 29, 2019

Servings: 12

Total time: 35mins


  • 1 Large, round loaf of sourdough bread

  • 1/2 cup cold salted butter, cut into 16 slices

  • 2 Cups of your favorite shredded cheese

  • 1 Tablespoon minced fresh rosemary leaves

  • 1 Tablespoon minced fresh sage leaves

  • 2 Cloves of garlic, minced

  • 1/4 Cup of Crown Jewels pomegranate seeds

  • Cracked black pepper to taste

  • Aluminum foil


  1. Preheat oven to 375 degrees F. Line a baking sheet with Aluminum Foil and lightly coat with cooking spray. Set aside.

  2. With a serrated knife, make diagonal cuts through the loaf of bread in opposite directions (leaving the bottom crust intact), so you have 1-inch pieces exposed all over the bread. Place loaf onto the foil-lined baking sheet and insert pats of butter in the slits throughout the loaf.

  3. Add the remaining ingredients together in a mixing bowl and toss together until well combined. Stuff the cheese mixture evenly throughout the slits in the loaf until all of the mixture has been used and the entire loaf is filled.

  4. Place the loaf in the oven and bake for 25 minutes. Transfer loaf to the broiler and broil for about 1 minute for an extra-toasted top. Remove and allow the bread to sit for 5-7 minutes before serving.

  5. Enjoy :)


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