Tomato Mozzarella Pull-Apart Bread

• 2 Tablespoons Unsalted Butter
• 1/4 cups Olive Oil
• 1/4 teaspoons Salt
• 1 clove Garlic, Minced
• 1 Tablespoon Fresh Chopped Parsley
• 1 loaf (Large Round Shape) Crusty Bread
• 8 ounces, weight Fresh Mozzarella Cheese Cut Into Small Cubes
• 3/4 cups Crushed Tomatoes In Basil (or Pasta Sauce)

1. Preheat oven to 350 F (180 C).
2. In a small saucepan over low heat melt butter, then remove from heat and add olive oil, salt and garlic. Let the garlic sit for 10 minutes, to infuse the butter. You can then strain the mixture and use just the butter, or use it with the garlic. Add parsley.
3. Cut the loaf of bread into diagonal 1 inch diamonds, making sure not to cut all the way through to the bottom of the loaf. Drizzle garlic butter between the cracks. Add just a little of tomato sauce in between each crack. Using your fingers stuff bread with pieces of mozzarella cheese.
4. Completely wrap the bread in foil, place it on a cookie sheet and bake for 15 minutes, until cheese is mostly melted. Uncover the top of the bread and bake for 5 more minutes. Serve.

butter, ubc, ubc, clove garlic, fresh chopped parsley, crusty, mozzarella cheese, tomatoes

Taken from tastykitchen.com/recipes/breads/tomato-mozzarella-pull-apart-bread/ (may not work)