Herb and Pomegranate Pull-Apart Bread

Switch up your usual bread course with this inventive recipe from Teri Lyn Fisher and Jenny Park of Spoon Fork Bacon.

  • Prep Time

    10 minutes

  • Servings

    1 loaf

  • Cook Time

    25 minutes

  • Course

    Appetizers & Snacks

You’ll Need...

Non-Stick Foil



Preheat oven to 375°F. Line a baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. Set aside.


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.

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.

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.

Cooking Tip

Instead of cooking spray, use Reynolds Wrap® Non-Stick Foil.