Put a fun spin on monkey bread with this Mediterranean Pull Apart Bread! Think melty cheese, bread, olives, artichokes and sun-dried tomatoes – yum!
We’re huge fans of pull apart bread, or monkey bread, here in our house. Pull apart breads are always a fun way to serve an appetizer for a group of friends. And truth be told, Laura and I enjoy curling up on the couch on the weekend with a good hunk of pull apart bread, too. It’s comfort food at its best!
A few weeks ago, we made a Pepperoni Pizza Pull Apart Bread (probably the 8th or 9th time we’ve made that one!). We had a couple of friends over, popped open some cold beers and shared that pull apart bread. Delicious!
However, as I was making that recipe, the thought hit me that monkey bread really is a blank canvas for whatever flavors you want to use. Cinnamon-sugar is probably the most common, but we’ve made all sorts of savory versions – from cheeseburger to pepperoni pizza to cheesesteak. Well, we’re adding a new one to the list today – Mediterranean Pull Apart Bread.
Mediterranean Pull Apart Bread
For this version, think melty cheese with chopped olives, artichokes and sun-dried tomatoes. So many good flavors going on here! And the tops of the biscuits get slightly crispy in the oven, so you end up with little nubbins (yes, that is a technical term) of crispy biscuits surrounded by delicious Mediterranean flavors. Yum!
For the cheeses here, I went with feta (obviously) and Monterey Jack. Now I know Monterey Jack isn’t typically seen in Mediterranean foods. Mozzarella would have perhaps been a bit more fitting. However, I’ve become a huge fan of using Monterey Jack in place of mozzarella. Both are fantastic melty cheeses, but Monterey Jack just brings so much more flavor. (Of course, mozzarella would be totally acceptable in this recipe, too.)
While most pull apart breads just beg to be served with a cold beer, I might actually suggest opening up a bottle of wine for this one. A good sauvignon blanc or pinot grigio would go well with the Mediterranean flavors in this recipe. Just something to think about if you’re planning on serving this Mediterranean Pull Apart Bread to friends and family!
If you’re hunting for a fun recipe to mix things up a bit, then put this one on the list! The Mediterranean ingredients put a really fun spin on a classic comfort food. I hope you enjoy this recipe as much as we did!
Did you make this Mediterranean Pull Apart Bread at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Mediterranean Pull Apart Bread
- 2 16-oz. cans jumbo refrigerated buttermilk biscuits
- ¼ cup unsalted butter melted
- ¼ cup chopped fresh basil plus more for topping
- 2 Tbsp olive oil
- 2 tsp dried oregano
- 2 tsp minced garlic
- 8 oz. Monterey Jack cheese shredded (I used Cabot’s Monterey Jack)
- 1 14.5-oz. can artichoke hearts, chopped
- ¼ cup chopped Kalamata olives
- ½ cup chopped sun-dried tomatoes
- ½ cup crumbled feta cheese
- Preheat oven to 350°F.
- Open biscuit cans and cut each biscuit into 4 quarters; place dough in large bowl. Add melted butter, chopped basil, olive oil, oregano and minced garlic; stir until well combined.
- Spray a bundt or tube pan generously with nonstick baking spray.
- Using a medium bowl, add Monterey Jack cheese, artichoke hearts, Kalamata olives, sun-dried tomatoes and feta cheese; stir until well combined.
- Transfer ¼ of the dough pieces into the prepared baking pan. Sprinkle ¼ of the toppings mixture on top of the dough. Repeat process with remaining dough and toppings mixture.
- Tent top of pan with foil and bake for 40 minutes. Remove foil and continue baking for 10-15 minutes, or until top is golden brown.
- Let cool in pan for 10 minutes before inverting monkey bread onto a serving plate.
- Garnish top with freshly chopped basil before serving.
Looking for more tasty monkey bread recipes? Check out these other favorites, too: