Garlic Cheese Bread Recipe
That Time I Burnt the Garlic Cheese Bread (But You Won’t!)
I have a particular fondness for garlic cheese bread, mostly because the first time I made it, I burnt the heck out of it—and we still ate the crispy bits because, well, cheese is cheese. You know that soak-your-mouth-in-melted-butter kind of bread that disappears in minutes at family dinners? Yep, this is that. It’s actually become a bit of a running joke in our house; if the smoke alarm doesn’t go off, did I even make the bread right? (Just kidding, please watch your oven—learned that the, uh, smokey way.)
Why You’ll Love Making This
I whip this up whenever I’m feeling snacky or when someone “accidentally” mentions they’re popping by around dinnertime. (Subtle hints much?) My family goes nuts for this because it’s the only time I let them eat straight off the baking tray—less dishes for me, that’s my secret motivation. Also, I’ve never seen my partner move faster than when I say “cheese bread’s ready!” If I’m having a rough day, this is the food hug I turn to—a little wonky, a little oozy, and always disappears much too fast.
What You’ll Need (And a Few Swaps That Totally Work)
- 1 medium loaf of Italian or French bread, sliced lengthwise (I sometimes use leftover baguette, but it’s a pain to slice honestly)
- 1/2 cup (1 stick) unsalted butter, very soft—don’t melt it, just let it hang out on the counter
- 4–5 big cloves of garlic, minced (my grandmother always insisted on smashing but mincing is less messy for me)
- 1.5 cups shredded mozzarella (or honestly, I’ve used cheddar when we run low—nobody ever complains)
- 1/2 cup grated Parmesan—grate it yourself if you can, but that green can stuff? Totally fine for a weeknight
- 1/4 cup fresh parsley, chopped (or a pinch of dried, if that’s what you’ve got left in the jar…it’s totally fine)
- Pinch of salt (sometimes I skip this if using salted butter, which, come to think of it, is just as tasty)
- Optional: pinch of chili flakes for the folks who like a little yeehaw in their bread
Let’s Get Cheesy: How To Make Garlic Cheese Bread
- Preheat your oven to 400F (200C). Grab a baking tray—ideally with parchment, but if you’re out, just lightly oil it; truly, nobody’s judging.
- In a bowl, mash together the softened butter and garlic (I use a fork; it always ends up looking a bit messy. That’s normal!). Stir in the parsley and a pinch of salt if using.
- Slather (and I do mean slather) your garlic butter across the cut sides of the bread. Don’t worry if you miss a spot; there are no bread police.
- Sprinkle mozzarella and Parmesan all over. No need for total cheese distribution perfection—clumps are just mini cheese islands.
- Optional chili flakes on top, if you’re feeling bold or just trying to impress someone who likes a bit of heat (trust me, it’s subtle).
- Bake for 10–12 minutes, or until the cheese is melted and the edges look a bit golden, maybe slightly crispy. This is where I usually sneak a bite from the corner—watch your fingers!
- If you’re in the mood, pop it under the broiler for 1-2 minutes for extra brown cheesy bits. But really, blink and it’s burnt. So hover like a hawk.
- Let cool just a smidgen (cheese lava is no joke), then slice and eat before it vanishes.
Silly Notes I’ve Picked Up (Learn From My Bumbling)
- If you forget to soften your butter, grating it over the bread works in a pinch—it kinda melts as you spread it
- The garlic gets way milder after baking—so don’t panic if the mix seems super pungent raw
- I thought using oil would save time—nope, butter makes a huge difference (learned that the bland way)
Wild Variations I’ve Tried—Some Actually Good
- Add chopped sun-dried tomatoes for a “fancy” feeling—it’s surprisingly tasty
- Swap half the cheese for crumbled feta—worked better than I expected
- Once tried vegan cheese—honestly, it didn’t melt quite right, but worth it if you’re dairy-free
- Sometimes I squish in a few spinach leaves for color but, eh, nobody ever asks for it again
About That Equipment (Don’t Stress It)
If you’ve got a good bread knife, awesome; if not, I’ve straight-up used kitchen scissors in a pinch (don’t tell my chef-y friends). Baking tray is ideal, but I once used the grill pan—clean-up is worse but needs must.
How To Store It (Though It Never Survives That Long)
Tuck slices in an airtight container or zip bag in the fridge—honestly, in my house it barely lasts one night. But, technically, it’s still tasty cold OR you can reheat it in the oven at 350F for five minutes. Microwave works but makes it floppy.
What Do You Serve It With? (And My Odd Habit)
This garlic cheese bread is the perfect plus-one for pasta—especially spaghetti bolognese, or lasagna if you want a carb-on-carb situation. I weirdly love it with tomato soup on chilly days (dip and swoop, best combo). My family sneaks it into breakfast with eggs. I can’t explain why, but it works.
Hard-Won Lessons (Pro Tips the Not-So-Sneaky Way)
- Once, I tried toasting the bread before adding toppings—made it annoyingly tough to bite. Now I skip that step and it’s much better
- Don’t go wild with the broiler—blink, and it’s burned! I regretted not paying attention, trust me
- Actually, I find it works better if you wait a minute before slicing, but if you’re desperate who can blame you?
Real FAQs People Have Pestered Me With
- Can I use pre-chopped garlic?
- Sure, why not? The jarred stuff works in a hurry, but the flavor’s a bit milder (in my opinion). Give it a go!
- Do you have to use both cheeses?
- Nah—honestly, anything melty works. I just like being extra, ha. Sometimes I empty out the cheese drawer and wing it.
- Can I freeze this bread?
- You can, but it’s definitely best fresh. If you do freeze, wrap it tight and bake straight from frozen—just add a couple extra minutes. But, yeah, nothing beats it right out of the oven.
- What if I don’t have fresh parsley?
- Dried totally works. Or just skip it. It just adds a pop of color more than anything.
- Is this as good the next day?
- I think it tastes even better the next day, slightly reheated. Though I’m probably in the minority around here.
So there you have it. Maybe not a bakery-perfect loaf, but it’s hot, melty, and absolutely moreish—and honestly, that’s what matters on a chilly night. If you find any weird but wonderful combos, do holler at me (unless it involves pineapple, I still haven’t forgiven my neighbor for that).
Ingredients
- 1 loaf French bread
- 4 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Slice the French bread in half lengthwise and place both halves cut-side up on the prepared baking sheet.
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3In a small bowl, mix the softened butter with minced garlic, chopped parsley, dried oregano, and salt until well combined.
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4Spread the garlic butter mixture evenly over both bread halves. Top with mozzarella cheese and sprinkle with Parmesan cheese.
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5Bake in the preheated oven for 12-15 minutes or until the cheese is bubbly and golden brown.
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6Remove from oven, slice, and serve warm. Garnish with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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