Name: Herb and Pomegranate Pull-Apart Bread
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Large, round loaf sourdough bread, unsliced - 1; Cold salted butter, cut into 16 slices - ½ cup; Shredded white Cheddar cheese - 1 cup; Shredded Gouda cheese - 1 cup; Minced fresh rosemary leaves - 1 tablespoon; Minced fresh sage leaves - 1 tablespoon; Garlic, minced - 2 cloves; Pomegranate seeds - ¼ cup; Cracked black pepper to taste - ¼ cup; Reynolds Wrap® Aluminum Foil - ¼ cup

Ingredients for - Herb and Pomegranate Pull-Apart Bread

1. Large, round loaf sourdough bread, unsliced 1

2. Cold salted butter, cut into 16 slices ½ cup

3. Shredded white Cheddar cheese 1 cup

4. Shredded Gouda cheese 1 cup

5. Minced fresh rosemary leaves 1 tablespoon

6. Minced fresh sage leaves 1 tablespoon

7. Garlic, minced 2 cloves

8. Pomegranate seeds ¼ cup

9. Cracked black pepper to taste ¼ cup

10. Reynolds Wrap® Aluminum Foil ¼ cup

How to cook deliciously - Herb and Pomegranate Pull-Apart Bread

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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.