Blooming bread or pull-apart bread? It doesn’t matter what you call it. It’s hands-down one of the best easy appetizers you could make! What’s not to love about bread soaked in butter and stuffed with oozing cheese and ranch seasoning and topped with crispy bacon and then baked to crispy, melty perfection?
This pull-apart bread is a real show stopper. It’s no wonder that one of the most popular recipes on It’s a Keeper is this Cheesy Pull Apart Bread.
This recipe, though, takes my original recipes and kicks it up a few (hundred) notches. It’s an easy appetizer to make, too. You start with a round loaf of country bread. I just get mine from my local bakery. You slice it on the diagonal in one direction – being careful not to go all the way through – and then slice it in the opposite direction.
Then, it’s just a matter of stuffing in the cheese, mixing up your flavorings and piling on the bacon. It’s really one of the easiest appetizers there is! Plus, I usually assemble mine ahead of time and then bake it off right before my guests arrive. It’s pretty versatile too!
You could easily play around with the flavors and toppings to find something that your family loves! Have you ever made a blooming bread? What’s your favorite ways to flavor it?
- 1 unsliced loaf of round sourdough or country bread
- 12 oz cheddar cheese thinly sliced
- 3 oz bag Real Bacon bits
- 1/2 cup butter melted
- 1 Tbsp dry Ranch dressing seasoning
Using a sharp bread knife, cut the bread on the diagonal in one-inch sections - making sure you don't go all the way through the bread.
Repeat this step going in the opposite diagonal direction so that you have cross hatches.
Place cheddar cheese in between the slices.
Sprinkle bacon bits on bread, making sure to get in between the slices.
Mix together butter and ranch dressing seasoning. Pour over bread.
Wrap the entire loaf of bread in foil and place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
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