Cheesy Garlic Bread
Cheesy Garlic Bread is the kind of side that quietly makes a meal feel complete. Warm, fragrant, and a little stretchy with melted cheese, it is simple to pull together and even easier to share. Below you will find a straightforward recipe that gives you exactly what you expect from good garlic bread, crisp edges, a soft middle, plenty of garlic, and a balanced mix of cheeses. Nothing fussy, just what works.
Ingredients
- 1 large French or Italian loaf, about 450 g
- 6 tbsp unsalted butter, softened
- 3 to 4 garlic cloves, very finely minced, or 1 tsp garlic powder
- 2 tbsp fresh parsley, chopped, plus more for finishing
- 1/2 tsp kosher salt, adjust to taste
- Black pepper, a few twists
- 1/4 tsp red pepper flakes, optional for a little warmth
- 1.5 cups shredded low moisture mozzarella
- 1/2 cup freshly grated Parmesan
- 1/2 cup shredded provolone or mild cheddar, optional
- 1 to 2 tsp olive oil, optional, for crispier edges
- Optional finishers: extra parsley or basil, a pinch of lemon zest, marinara for dipping
Instructions
- Heat the oven to 220°C, 425°F. Line a baking sheet with foil for easy cleanup.
- In a small bowl, mix the softened butter with garlic, parsley, salt, black pepper, and red pepper flakes. If you like a tiny lift, add a whisper of lemon zest. It will not taste lemony, just bright.
- Slice the loaf in half lengthwise and place cut sides up on the baking sheet. If your bread is very soft, lightly brush the cut sides with a little olive oil.
- Spread the garlic butter evenly from end to end. Go to the edges, that is where the magic crisp happens.
- Toss the cheeses together, then sprinkle evenly over both halves. Leave a thin border so the cheese does not slide off while baking.
- Bake 8 to 10 minutes, until the cheese is fully melted and the edges start to turn golden. For extra color, switch to the broiler for 1 to 2 minutes, watching closely. It goes from perfect to too dark quickly.
- Let it rest 2 to 3 minutes. Sprinkle with a little more parsley, then slice into 12 pieces. Serve warm, ideally with a simple salad or a bowl of marinara. It smells like a tiny pizzeria moved into your kitchen, in the best way.