Garlic Cheese Bread Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

If using a whole baguette, trim the ends if desired. Using a serrated knife, slice the baguette in half lengthwise to create two long halves. Alternatively, for pull-apart style, make diagonal cuts 1-inch apart without cutting through the bottom crust (optional).

In a medium bowl, combine the softened unsalted butter and minced garlic. Mix until smooth.

Stir in chopped parsley, basil (if using), dried oregano, salt, black pepper, and lemon zest (if using). Taste and adjust seasoning — garlic should be pronounced but not overpowering.

Fold in 1 tablespoon olive oil to loosen the mixture slightly so it spreads easily.

Spread the garlic-herb butter evenly over cut sides of the baguette (or into the cuts if doing pull-apart). Make sure butter reaches edges for even flavor.

Combine shredded mozzarella, grated Parmesan, and optional cheddar/provolone in a bowl. Sprinkle the cheese mixture evenly over the buttered bread, pressing lightly so it adheres.

If desired, sprinkle a light pinch of red pepper flakes over the cheese for a hint of heat.

Place the assembled bread on the prepared baking sheet and bake in the preheated oven for 10–12 minutes, until the cheese is melted and bubbling and the edges of the bread are golden.

For a golden-brown top, switch the oven to broil (high) for 1–2 minutes while watching carefully to avoid burning — remove when cheese is lightly browned and bubbly.

Remove from oven and let cool 2–3 minutes. Brush exposed crust lightly with remaining olive oil if desired for shine and extra crispness.

Garnish with extra chopped parsley and a light sprinkle of grated Parmesan. Slice into portions and serve warm.