Hot Bread & Cheese Recipe

Preheat and prepare bread

Preheat your oven to 375°F (190°C). Trim the ends of the loaf if desired and slice the loaf horizontally into two even halves lengthwise so you have a top and bottom. Place both halves, cut side up, on a baking sheet lined with parchment paper.

Make garlic butter

In a small bowl, combine the softened butter, minced garlic, and chopped parsley. Stir until evenly mixed. Spread about 1 tablespoon of the garlic butter over the cut side of each half of the bread (reserve remaining butter for finishing if desired).

Prepare cheese mixture

In a medium bowl, combine the grated Gruyère, shredded cheddar, and grated Parmesan. Add the milk, Dijon mustard, freshly ground black pepper, and kosher salt. Stir briskly until the mixture is evenly moistened and holds together slightly when pressed. The milk should make the cheese spreadable but not soupy.

Assemble and bake

Divide the cheese mixture evenly between the two bread halves, spreading it to the edges. Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the cheeses are melted and bubbling and the bread edges are golden. For a browned, slightly crisp top, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Finish

Remove from the oven. If you reserved extra garlic butter, brush a little along the crust for shine and flavor. Let the bread rest 2–3 minutes so the cheese sets slightly for easier slicing.

Slice the hot bread into individual portions. Sprinkle with sliced chives and a pinch of red pepper flakes if using. Drizzle lightly with olive oil for extra gloss and richness. Serve immediately while hot and gooey.