Garlic Cheesy Bread Recipe

Preheat

Preheat oven to 400°F (200°C). Position a rack in the center of the oven.

Slice the baguette: Using a sharp bread knife, slice the baguette in half lengthwise to create two flat halves. If you prefer pull-apart style, cut the baguette crosswise into 1-inch thick slices without cutting all the way through, but this recipe describes halved bread.

Make garlic butter: In a small bowl, combine the softened unsalted butter, olive oil, minced garlic, salt, black pepper, and 1 tablespoon of the chopped parsley. Mix until smooth and homogenous.

Spread butter: Place the baguette halves cut-side up on a baking sheet lined with parchment paper or lightly oiled. Evenly spread the garlic butter mixture over the cut surfaces, covering edge to edge.

Assemble cheeses: In a small bowl, stir together shredded mozzarella, grated parmesan, and red pepper flakes (if using) so the cheeses are evenly mixed.

Top the bread: Evenly distribute the cheese mixture over the buttered cut faces of the baguette halves, pressing lightly so the cheese adheres to the buttered surface.

Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, until the cheese is melted and the edges of the bread are lightly golden.

Broil for finish (optional): For a bubbly, browned top, switch oven to broil and broil 1–2 minutes, watching carefully to avoid burning. Remove when cheese reaches desired color.

Finish with parsley: Remove from oven and immediately sprinkle the remaining 1 tablespoon chopped parsley over the cheese. Let rest 2 minutes.

Slice and serve: Slice the halves into 2-inch pieces. Arrange on a serving platter and serve hot with warmed Hideaway Red Sauce in a small bowl for dipping.

Storage note: Leftovers can be cooled completely, wrapped in foil, and refrigerated up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes until warmed through and cheese is soft.