Garlic Bread With Mozzarella Cheese Recipe

Soften butter

Leave butter at room temperature for 20–30 minutes until soft enough to mix easily. If short on time, microwave in 5–7 second bursts until just softened (do not melt).

In a small bowl, combine the softened butter, minced garlic, chopped parsley, chopped basil (if using), dried oregano, salt, black pepper, and grated Parmesan (if using).

Mix thoroughly with a spoon or spatula until well blended and smooth. Taste and adjust salt or herbs as needed.

Preheat the oven to 200°C (400°F). If using a broiler/oven with convection, you can use the bake setting; adjust racks so bread will be 6–8 inches (15–20 cm) from heat for broiling.

Slice the baguette in half lengthwise to create two long halves, or slice into 1–1.5 inch (2.5–4 cm) thick diagonal pieces for individual servings. For halves, open them like a book.

If desired, lightly brush the cut sides of the bread with the olive oil to help crisping. Spread the prepared garlic herb butter evenly over the cut sides, using all or most of the mixture so each bite is flavored.

Sprinkle the shredded mozzarella cheese evenly over the buttered surfaces. For extra cheesy pull-aparts, add a light additional sprinkle of Parmesan on top.

Place the assembled bread on a baking sheet lined with foil or parchment for easier cleanup.

Bake in the preheated oven for 10–12 minutes, until the cheese is melted and the edges of the bread begin to brown. If you want a browned, bubbly top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and allow to rest for 1–2 minutes. If you prepared the loaf as halves, use a sharp knife to cut into individual slices. For pre-sliced pieces, separate gently.

Garnish with a light sprinkle of extra chopped parsley for color and serve immediately while hot and gooey.