Garlic Bread With Cheese Recipe

Preheat and prepare loaf

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment. Slice the baguette lengthwise in half with a serrated knife so you have two long halves, or cut into 1–1.5 inch diagonal slices leaving the bottom attached if you prefer pull-apart style.

If using whole-loaf halves, place both cut sides up on the prepared baking sheet. If using slices, fan them out slightly on the sheet so butter mixture can get between slices.

Make garlic butter

In a medium bowl, combine softened unsalted butter (0.75 cups) and 1 tablespoon olive oil. Add the minced garlic (6 cloves), chopped parsley (3 tbs), chopped basil (1 tbs, optional), dried oregano (1 tsp), salt (1 tsp), black pepper (1/2 tsp) and lemon juice (1/2 tsp, optional). Mix thoroughly until smooth and well incorporated.

Taste a tiny amount and adjust salt or garlic as desired. The texture should be spreadable but not runny; if too firm, microwave butter for 5–8 seconds and re-mix.

Apply to bread

Use a butter knife or spatula to spread the garlic-herb butter evenly over the cut surfaces of the loaf halves or between slices, covering to the edges so every piece will be flavored.

Add cheeses

Evenly sprinkle shredded mozzarella (2 cups) over the buttered bread surfaces, followed by the grated Parmesan (1/2 cup). If you like heat, lightly sprinkle red pepper flakes (1/4 tsp) across the top.

If using whole-loaf halves, press the cheese gently into the butter so it adheres. For sliced pull-apart bread, tuck a little extra shredded mozzarella between slices for maximum cheesiness.

Bake until golden

Place the baking sheet on the middle rack and bake at 400°F (200°C) for 10–12 minutes, until the cheese is melted and bubbling and the edges of the bread begin to turn golden. For a crisper top, switch the oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove the garlic bread from the oven. Drizzle with 1 teaspoon olive oil and sprinkle chopped fresh parsley (1 tbs) over the top for color and freshness.

Let rest for 2–3 minutes, then slice (if you prepared halves) into serving pieces and serve warm.