Cunetto's Garlic Cheese Bread
A legendary St. Louis classic from Cunetto's House of Pasta, this garlic cheese bread has been winning hearts since 1974. Perfectly toasted Italian bread is slathered with rich garlic butter and topped with a generous, bubbly layer of whole milk mozzarella and freshly grated Parmesan — crispy on the outside, gooey and indulgent on the inside. Ready in under 30 minutes, it's the ultimate crowd-pleasing appetizer or side dish for any Italian-inspired meal.
Equipment
- Large rimmed baking sheet - Half sheet pan preferred for even heat distribution
- Aluminum foil or parchment paper - For lining the baking sheet
- Sharp serrated bread knife - For slicing the loaf lengthwise and cutting into pieces
- Medium mixing bowl - For combining the garlic butter mixture
- Garlic press or chef's knife - For mincing garlic into fine pieces or paste
- Cheese grater or box grater - For shredding mozzarella and grating Parmesan
- Butter knife or offset spatula - For spreading garlic butter evenly over bread
- Measuring cups and spoons
- Microplane zester grater - (optional) For finely grating Parmesan cheese
Ingredients
- 1 loaf Italian or French bread - 12–16 inches long; day-old bread works best for a crispier result
- 1/2 cup unsalted butter - 115g, softened to room temperature (not melted)
- 5 cloves fresh garlic - 5–6 cloves, finely minced or pressed into a paste
- 2 cups whole milk mozzarella cheese - 200g, shredded from a block (not pre-shredded)
- 1/2 cup Parmesan cheese - 50g, freshly grated; Parmigiano Reggiano preferred
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley - finely chopped; optional, for color and freshness
Instructions
- Preheat your oven to 425°F (220°C) and position the rack in the center. Line a large rimmed baking sheet with aluminum foil or parchment paper.
- In a medium bowl, combine the softened butter, minced garlic, Italian seasoning, salt, black pepper, and parsley (if using). Mix with a fork until evenly combined.
- Using a serrated knife, cut the bread loaf in half lengthwise to create two even halves. Place both halves cut-side up on the prepared baking sheet.
- Spread the garlic butter generously and evenly over the entire cut surface of each bread half, reaching all the way to the edges.
- Sprinkle the shredded mozzarella evenly over both halves until you can barely see the bread beneath, then top with a layer of freshly grated Parmesan. Press gently to adhere.
- Bake on the center rack for 12–15 minutes, until the cheese is melted and bubbly and the edges are golden brown. For extra browning, broil for the final 1–2 minutes, watching carefully.
- Let the bread rest for 2–3 minutes, then slice into 1–2 inch pieces and serve immediately while warm and gooey.
Notes
- Use day-old bread for the best texture — fresh bread has too much moisture and can turn soggy.
- Butter must be softened, not melted. Melted butter soaks too deeply into the bread and prevents crisping.
- Always shred your own mozzarella from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting properly.
- Mince garlic as finely as possible — large chunks can burn during baking and taste bitter.
- Make sure your oven is fully preheated before baking. A hot oven crisps the bread quickly and melts the cheese evenly.
- Never walk away during broiling — the cheese can go from golden to burnt in under a minute.
- To make ahead: assemble the bread up to 4 hours in advance, cover with plastic wrap, and refrigerate. Add 2–3 extra minutes to baking time since it starts cold.
- To freeze unbaked: wrap fully assembled bread tightly in plastic wrap then foil and freeze up to 3 months. Bake from frozen at 425°F for 18–20 minutes.
- Adjust garlic to taste — use 4 cloves for a milder flavor, or up to 8 for garlic lovers.
- Try variations like adding red pepper flakes, roasted garlic, crispy bacon, or a drizzle of basil pesto before the cheese layer.