When it comes to bread, I’m not all that picky. Even gross ol’ white bread is pretty darn good in grilled cheese form. But when I serve Italian food, which is my go-to for special occasions, I’ll admit that I can get in a bread rut sometimes.

I usually just go the bruschetta route and drizzle slices of rosemary bread from Central Market with olive oil and a sprinkle of Parmesan, toast them in the oven, top them with tomatoes or herbs or ricotta or whatever I’ve got and call it good.

But when I was planning our Valentine’s Day meal, I just happened to stumble across this recipe in Real Simple and knew I needed to give it a try. Now of course I’ve had monkey bread in its oh-so-delicious sweet form. In fact, it was the first-ever dish we made in Home Ec in 7th grade. But I never considered how it would play on the savory side (spoiler alert: it’s SOOOOOO good!).

Making the garlic-rosemary monkey bread also gave me an excuse to use a piece of kitchen equipment that doesn’t get much love, my trusty Bundt pan, and the loaf popped out like magic. Isn’t it so pretty? Also, if you’re feeling a little decadent like I was that evening, you could use European butter instead of just plain ol’ butter. Made it extra yummy. And don’t skimp on the fresh herbs either. It’s not only tasty but brings some color to the party. 🙂