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Herb and Pomegranate Pull-Apart Bread

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 1 loaf
  • Course: Appetizers & Snacks

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

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil so your perfect loaf slides right off with no cleanup.


  • 1 large, round loaf of uncut sourdough bread
  • 1/2 cup (1 stick) cold salted butter, cut into 16 slices
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded gouda
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced sage
  • 2 garlic cloves, minced
  • 1/4 cup pomegranate seeds
  • Cracked black pepper to taste
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

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