J.d. Hoyt’s Famous Garlic Cheese Toast Recipe

Prepare bread

Preheat the oven to 400°F (205°C). Slice the baguette in half lengthwise to form two even slabs. If you prefer individual pieces, cut into 1-inch thick diagonal slices after slicing lengthwise.

Soften butter

Soften the unsalted butter at room temperature for 15–20 minutes or warm gently in the microwave for 10–12 seconds until pliable but not melted.

Make garlic butter

In a small bowl, combine the softened butter, minced garlic, finely chopped parsley, salt, black pepper, and red pepper flakes (if using). Stir until evenly incorporated. Taste and adjust salt if needed.

Brush bread

Spread the garlic butter evenly over the cut sides of the baguette halves (or over each sliced piece). For extra crispness and sheen, lightly brush the outer crust with 1 tablespoon olive oil.

Assemble cheese blend

In a bowl, combine shredded mozzarella, shredded sharp cheddar, and grated Parmesan. Toss to distribute cheeses evenly.

Top and bake

Evenly sprinkle the three-cheese blend over the buttered cut sides of the bread, pressing lightly so the cheese adheres. Place the topped bread on a baking sheet lined with parchment or foil. Bake in the preheated oven 8–12 minutes until the cheese is melted and bubbling and the edges of the bread are golden. For a browned, slightly crisp top, switch oven to broil and broil 1–2 minutes—watch closely to avoid burning.

Remove from oven and let cool 1–2 minutes. Sprinkle extra chopped parsley over the top. If you baked halves, cut into 1–2 inch pieces for serving. Serve warm as an appetizer alongside marinara or your favorite dip.