Garlicky Cheesy Pull-Apart Bread with Kale and FYH Cheeses
Recipe type: Appetizer; Party Food
Cuisine: Italian
  • 1 Tbs. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 bunch kale, stemmed and chopped
  • ½ tsp. black pepper
  • Kosher salt to taste
  • A pinch of nutmeg.
  • 1 loaf bread
  • 1 ½ - 2 cups vegan cheese, diced or shredded
  • 2 Tbs. vegan butter mixed with ½ tsp. garlic powder
  • Marinara sauce, for dipping
  1. Heat the olive oil in a skillet over medium-high heat. Cook the onions until softened, about 4 minutes. Add the garlic and toss. Add the bell pepper and cook until softened, about 4 minutes. Add the kale, little by little as it wilts. Saute until wilted and bright green. Season with salt, pepper and nutmeg. Transfer to a bowl and mix in about ½ cup of vegan cheese shreds.
  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil. Lay the loaf of bread on the baking sheet. With a bread knife, cut the bread in rows lengthwise. Don’t cut all the way down to the bottom. Leave about ½-inch towards the bottom. Hold the cut slices together and cut the bread width-wise to make a checkerboard.
  3. Stuff the openings of the bread with the veggie/cheese combo. Use your fingers to gently pry apart the wedges of bread and push the food down towards the bottom. Next, stuff the bread with more cheese shreds. Make sure you get filling in every single wedge.
  4. Melt the vegan butter and mix in the garlic powder. Brush this over the loaf of bread. Cover the loaf with foil and wrap it tightly. Bake for 20 minutes or until the cheese is melted.
  5. Raise the oven temp to 400 degrees. Uncover the bread and bake another 10-15 minutes until the cheese is melted and the bread is browned and crisp. Serve immediately with dipping sauce and lots of napkins.
Recipe by The "V" Word at