Garlic-Rosemary Monkey Bread

Name: Garlic-Rosemary Monkey Bread
Yield: 8
Ingredients: 12 ounces fontina cheese, shredded (about 3 cups); 7 cloves garlic, finely chopped; 3 tablespoons chopped fresh rosemary; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 cup (1 stick) unsalted butter, melted, plus more for Bundt pan; 2 16-oz. cans refrigerated buttermilk biscuits; Olive oil and flaky salt, for serving

Garlic-Rosemary Monkey Bread was pinched from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/garlic-rosemary-money-bread" target="_blank">www.realsimple.com.</a>

"You’d never guess this buttery flaky pull-apart bread is made with just 6 ingredients. But it is, thanks to a genius shortcut: refrigerated buttermilk biscuits. Each biscuit gets cut in half, formed into a ball, dipped in butter, rolled in a cheesy herb mixture, and plumped into a Bundt pan. The results are everything you could ever hope for: a crispy exterior, and a tender, airy interior. If you’re bringing the bread to a party, leave it in its pan to travel. You can reheat (and then garnish) at the party, but it’s delicious at room temperature, too...."

INGREDIENTS

•

12 ounces fontina cheese, shredded (about 3 cups)

•

7 cloves garlic, finely chopped

•

3 tablespoons chopped fresh rosemary

•

2 tablespoons chopped fresh flat-leaf parsley

•

1/2 cup (1 stick) unsalted butter, melted, plus more for Bundt pan

•

2 16-oz. cans refrigerated buttermilk biscuits

•

Olive oil and flaky salt, for serving

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