Cheesy Garlic Bread Recipe

Prepare baguette

Preheat the oven to 200°C (400°F). Cut half a French baguette into 4 evenly sized diagonal slices (about 1 to 1.5 inches thick). Place slices cut side up on a baking sheet lined with parchment or foil.

Make garlic mayo

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix thoroughly until smooth and well blended. Taste and adjust salt or lemon as needed.

Spread

Generously spread about 1 to 1.5 tablespoons of the garlic mayo mixture onto each baguette slice, covering the entire cut surface to the edges.

Assemble cheese

Divide 1 cup shredded mozzarella evenly among the 4 mayo-topped slices (about 1/4 cup per slice). Sprinkle 1 tablespoon grated Parmesan across the slices, then evenly dust 1 teaspoon dried oregano over all four.

Bake until golden

Bake in the preheated 200°C (400°F) oven for 8–12 minutes, or until the cheese is melted, bubbling and starting to turn light golden at the edges. For a more blistered top, switch to broil/high and broil for 1–2 minutes while watching closely to avoid burning.

Finish

Remove from oven and let cool for 1 minute. Sprinkle optional 1 tablespoon chopped fresh parsley over the slices for color. Transfer to a serving plate.

Make salsa

While the bread bakes, combine 1 cup finely diced ripe tomatoes, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1 teaspoon minced jalapeño (optional), 1 teaspoon lime juice, 1/4 teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon olive oil in a small bowl. Stir gently to combine. Taste and adjust seasoning or lime as desired. Let sit for 5–10 minutes to allow flavors to meld.

Serve

Place the salsa in a small ramekin and serve alongside the hot cheesy garlic bread slices for dipping. Serve immediately for best texture.