Cheesy Garlic Bread
This homemade cheesy garlic bread features a perfectly crispy exterior, a soft and fluffy center, and is loaded with a gooey blend of melted mozzarella and parmesan. The secret garlic butter mixture infuses every bite with rich flavor, making it the perfect side dish for pasta, soups, or any meal.
Equipment
- Baking sheet
- Parchment paper or aluminum foil - For easy cleanup
- Small mixing bowl
- Butter knife or offset spatula - For spreading the garlic butter
- Cutting board
- Sharp serrated knife
- Measuring cups and spoons
- Garlic press or microplane - Optional, for mincing garlic
Ingredients
- 1 loaf French bread or Italian bread - about 14-16 oz / 400-450g, crusty with a soft interior
- 1/2 cup unsalted butter - 113g, softened to room temperature
- 4-5 cloves fresh garlic - minced, about 1 1/2 tablespoons
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley - finely chopped (or 1 tablespoon dried)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese - about 6 oz / 170g, freshly shredded preferred
- 1/2 cup grated parmesan cheese - about 2 oz / 56g, freshly grated preferred
- 1/4 teaspoon red pepper flakes - optional for heat
- fresh parsley - for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Cut the French bread loaf in half lengthwise and place cut-side up on the prepared baking sheet.
- In a small bowl, mix softened butter, minced garlic, garlic powder, parsley, Italian seasoning, salt, and pepper until evenly combined.
- Spread the garlic butter mixture evenly over the cut sides of both bread halves, covering completely to the edges.
- Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the buttered bread.
- Bake for 12-15 minutes until the butter is bubbly and the cheese is melted and golden.
- For extra crispy cheese, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Let rest for 2-3 minutes, garnish with fresh parsley, slice, and serve warm.
Notes
- Use room temperature butter: Softened butter spreads more easily and incorporates the garlic and herbs better than cold or melted butter. Take it out of the fridge 30-45 minutes before starting.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded mozzarella and parmesan melt much better and taste fresher.
- Don't skip fresh garlic: While garlic powder adds flavor, fresh minced garlic gives you that bold, authentic garlic taste that makes this bread irresistible.
- Watch the broiler closely: If you choose to broil at the end, never walk away. Broilers can burn your garlic bread in seconds.
- Make-ahead instructions: Prepare the bread with butter and cheese, then cover tightly with plastic wrap and refrigerate for up to 24 hours. Bake directly from the refrigerator, adding 2-3 minutes to the baking time.
- Freezing instructions: Freeze baked garlic bread for up to 3 months. Wrap individual slices in plastic wrap, then place in a freezer-safe bag. Reheat in a 350°F oven for 10-12 minutes. You can also freeze unbaked bread for up to 1 month and bake directly from frozen, adding 5-7 minutes to the baking time.
- Prevent soggy bread: Use softened butter rather than melted butter, which can soak too deeply into the bread. If using very fresh bread, lightly toast it for 3-4 minutes before adding the butter mixture.
- Reheating tips: For the crispiest results, reheat in a 350°F oven for 10-12 minutes, or in an air fryer at 350°F for 3-4 minutes. The microwave will make it soft and chewy, so it's not recommended for the best texture.