Cheesy Garlic Ciabatta Recipe

Make garlic butter

In a small saucepan over low heat, melt the unsalted butter with the olive oil until just melted and warm (do not boil). Add the minced garlic and cook gently for 1–2 minutes, stirring, until fragrant and slightly softened but not browned.

Remove from heat and stir in the chopped parsley, chopped basil, lemon zest, salt, and black pepper. Taste and adjust seasoning. Let the spread cool slightly so it is spreadable but still warm.

In a medium bowl, combine the shredded mozzarella, fontina, shredded provolone, and grated parmesan. Add the house blend Italian seasoning if using and toss to evenly combine. Reserve 1/4 cup of the parmesan for sprinkling on top before baking.

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

Slice the ciabatta loaf lengthwise into two large halves. If the loaf is very tall, you may split into three thinner slabs—adjust bake time slightly if so.

Brush the cut sides of both halves generously with the warm garlic spread, using about three-quarters of the spread. Make sure garlic and herbs are distributed evenly to the edges.

Evenly distribute the cheese blend over the garlic-buttered halves, pressing lightly so the cheese makes contact with the bread. Sprinkle the reserved 1/4 cup parmesan over the top for a golden finish.

Scatter the thinly sliced cherry peppers evenly across the cheese. If you want heat, sprinkle red pepper flakes to taste. Brush any exposed crust edges with the extra virgin olive oil.

Place the assembled ciabatta on the prepared baking sheet and bake in the preheated oven for 10–14 minutes, until cheese is melted and bubbly and edges of the bread start to turn golden. For a browner, crispier top, switch to broil on high for 1–2 minutes—watch closely to prevent burning.

Remove from the oven and let rest 2–3 minutes. Slice into 8–10 pieces and serve warm.