If you crave a bubbling, golden, pull-apart side that steals the show, this cheesy garlic bread recipe is your new go-to. It’s fast, uses simple pantry staples, and bakes up with a shatter-crisp edge and stretchy mozzarella center. I’ve tested this with both French bread and Italian loaves, dialing in a garlic butter that’s bold without turning bitter, and a cheese blend that melts like a dream.
Intro
Here’s why this cheesy garlic bread recipe works: we toast the cut sides first for structure, spread on a balanced garlic butter (no raw bite), then crown it with a mozzarella–parmesan blend that browns beautifully. You get crisp base, gooey center, and garlicky aroma in every bite. I’ve made this weekly for years to accompany soups, pasta, and salads; the method is reliable and very forgiving.
At a Glance
- Servings: 8 (as a side)
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Difficulty: Easy
- Estimated Cost: $6–$9 (US)
Ingredients for Cheesy Garlic Bread
- 1 large French or Italian loaf (about 16–18 oz / 450–510 g), split lengthwise
- 6 tbsp (85 g) unsalted butter, softened
- 3 tbsp (45 ml) olive oil
- 4–5 garlic cloves, very finely minced or grated (about 2 tbsp / 18 g)
- 1¼ cups (140 g) low-moisture mozzarella, shredded
- ¼ cup (25 g) parmesan, finely grated
- 2 tbsp (8 g) fresh parsley, finely chopped (plus more for garnish)
- ½ tsp kosher salt (or to taste)
- ¼ tsp black pepper
- ½ tsp Italian seasoning or dried oregano
- Optional: pinch red pepper flakes (heat), ¼ tsp lemon zest (brightness)
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need/Preference | Swap or Tip |
|---|---|
| Dairy-free | Use plant butter and dairy-free mozzarella shreds; replace parmesan with nutritional yeast (1–2 tbsp) for umami. |
| Gluten-free | Use a sturdy gluten-free baguette/loaf; pre-toast cut sides 2–3 minutes longer for structure. |
| Lower sodium | Reduce parmesan to 2 tbsp and season butter lightly; finish with a squeeze of lemon instead of extra salt. |
| Extra garlicky | Add ½ tsp garlic powder to the butter mix for rounded flavor without harshness. |
| Herb options | Basil or chives work; keep amounts modest so garlic remains the star. |
| No alcohol/pork | Not used here. Recipe is alcohol-free and contains no pork ingredients. |
Tested twice with classic French bread and once with a wider Italian loaf. Best texture came from pre-toasting the cut sides 3–4 minutes before adding cheese.
Step-by-Step Instructions
- Heat & Prep: Preheat oven to 450°F (232°C). Line a sheet pan with foil for easy cleanup. Split the loaf lengthwise.
- Make Garlic Butter: In a bowl, mix softened butter, olive oil, garlic, parsley, salt, pepper, and Italian seasoning until smooth.
- Pre-Toast Bread: Place bread cut-side up and bake 3–4 minutes until just lightly crisp. This prevents sogginess.
- Spread & Cheese: Spread the garlic butter evenly over both halves. Top with mozzarella, then sprinkle parmesan (and red pepper flakes if using).
- Bake to Golden: Return to oven and bake 7–10 minutes until cheese is melted and bubbling with golden spots. Broil 30–60 seconds if you want extra color. Rest 2 minutes, garnish with parsley, slice, and serve hot.
Pro Tips & Variations
- Microplane your garlic. Finer pieces spread evenly and cook gently, avoiding raw bite.
- Butter + oil = perfect melt. The combo keeps the crumb moist and the crust crisp.
- Pre-toast matters. A short pre-bake builds a barrier so the butter doesn’t soak in.
- Cheese blend ideas: Try 1 cup mozzarella + ¼ cup provolone + 2 tbsp pecorino for a sharper finish.
- Pull-apart version: Slice the loaf into 1-inch crosshatch cubes without cutting through the bottom. Push cheese between cuts, brush butter over the top, bake covered 10 minutes then uncovered 5–8.
- Air fryer option: Work in halves or thick slices at 380°F (193°C) for 5–7 minutes after pre-toasting 2 minutes.
- One-pan garlic butter: Warm butter with oil and garlic over very low heat 1–2 minutes to bloom the garlic (don’t brown), then cool before spreading for a mellow profile.
Serving Suggestions
- Pair with tomato soup, creamy pasta, or a bright chopped salad.
- Add a simple marinara for dipping.
- For a hearty side, top slices with sautéed mushrooms or roasted peppers after baking.
Storage & Reheating
| Item | Fridge | Freezer | Reheat |
|---|---|---|---|
| Leftover slices | Up to 3 days (airtight) | Up to 2 months (wrapped, then bagged) | Oven: 375°F (190°C) for 6–8 min. Air fryer: 350°F (177°C) for 3–5 min. |
| Unbaked (assembled) | 1 day (covered) | 1–2 months | Bake from chilled: add +2–3 min; from frozen: 400°F (204°C) 10–14 min. |
Food safety: Cool to room temp within 2 hours before refrigerating. Reheat to piping hot; don’t refreeze previously frozen leftovers.
Troubleshooting
- Soggy bottom: Pre-toast longer (up to 5 minutes) and avoid overloading butter. Use a perforated pizza pan for airflow.
- Cheese won’t brown: Move rack up one position or finish under the broiler briefly.
- Bitter garlic: Garlic darkened at high heat—mix it into the butter (insulates it) and avoid broiling too long.
- Too greasy: Reduce butter by 1–2 tbsp and add an extra tablespoon of parmesan for balance.
- Edges burnt, center pale: Shield edges with a foil “collar” for the last few minutes.
FAQs
Q1: Can I make this cheesy garlic bread recipe ahead?
A1: Yes. Assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge and add 2–3 minutes.
Q2: What’s the best bread to use?
A2: A medium-density French loaf gives the best crisp-to-chew ratio. A wider Italian loaf works too; pre-toast an extra minute.
Q3: Can I use fresh mozzarella?
A3: You can, but it holds more moisture. Pat it dry and use half fresh, half low-moisture to prevent sogginess.
Q4: How do I make it dairy-free?
A4: Use plant butter and dairy-free mozzarella; add 1–2 tbsp nutritional yeast for savory depth.
Q5: What herbs work best?
A5: Parsley is classic. Oregano or basil adds Italian vibes; keep amounts modest so garlic shines.
Nutrition (per serving)
Calories: ~260; Protein: 9 g; Carbs: 25 g; Fat: 14 g
(Estimate based on 1/8 of loaf with listed cheese/butter amounts.)