Layered Cheese Bread Recipe

prepare loaf

Preheat oven to 375°F (190°C). Place the whole loaf on a cutting board. Using a sharp bread knife, make diagonal slices across the top of the loaf about 1 inch (2.5 cm) apart, cutting down toward but not through the bottom—leave about 1/2 inch intact so the loaf stays whole. Rotate the loaf 90° and make the same pattern to create a crosshatch of pockets.

make garlic butter

In a small bowl, mix the softened butter with 2 tablespoons roasted garlic olive oil until smooth. If your roasted garlic is very concentrated, reserve a pinch for the aioli and use only the oil here; otherwise you can mash 1 small roasted garlic clove into the butter for extra flavor.

fill pockets

Use your fingers or a small spoon to gently open the cuts and spread about 1/2 teaspoon of the garlic butter into each pocket. Be sure to distribute butter evenly so garlic flavor reaches throughout the loaf.

add cheeses

Combine mozzarella, fontina and cheddar in a bowl. With a small spoon or by hand, tuck heaping pinches of the cheese blend into each cut—push some deeper into the loaf to create a layered, melty interior. Reserve about 1/3 cup of the cheese blend for the top.

top and finish

Sprinkle the reserved cheese blend and the grated Parmesan evenly over the top of the loaf, letting some fall into the surface cuts. Drizzle 1 tablespoon roasted garlic olive oil lightly over the top to help browning.

bake

Place the assembled loaf on a baking sheet lined with parchment or foil. Tent loosely with foil for the first 10 minutes to allow cheese to warm through, then remove the foil and bake for an additional 10–12 minutes, or until cheese is fully melted and the top is golden and bubbly. Total baking time about 18–22 minutes depending on oven and loaf size.

finish

Remove from oven and let rest 3–5 minutes. Drizzle the honey evenly over the top of the hot cheese (use less or more to taste). Sprinkle chopped parsley for color. Transfer to a serving board.

While the bread bakes, make the aioli. In a small bowl, whisk together the mashed roasted garlic, mayonnaise, lemon juice and 1 teaspoon roasted garlic olive oil until smooth. Season with salt and black pepper and taste; adjust lemon or salt as desired. Transfer to a small serving ramekin.

Serve the aioli alongside the warm layered cheese bread for dipping. Encourage tearing pieces from the loaf to get melty cheese and aioli together; drizzle any extra honey sparingly on individual pieces if diners want a touch of sweetness.