Garlic Bread Cheese Curds Recipe

Preheat and prepare loaf

Preheat the oven to 400°F (200°C). Using a serrated knife, slice the loaf horizontally in half or make 1-inch diagonal slices without cutting all the way through if you prefer pull-apart style. Place the bread cut-side up on a baking sheet lined with parchment.

Make garlic butter

In a small bowl, combine the softened unsalted butter, minced garlic, chopped parsley, grated Parmesan, salt, and black pepper. Mix until smooth and evenly combined. If butter is very stiff, microwave 5–10 seconds to soften further (do not melt).

Spread and optionally brush

Evenly spread the garlic butter over the cut surface(s) of the bread. If using whole-loaf pull-apart, work butter into slices so it reaches interior. Lightly brush the exterior crust with olive oil for extra crisping (optional).

Partially bake

Bake the buttered bread in the preheated oven for 8–10 minutes until the butter is melted and the edges begin to crisp but the bread is not fully browned. Remove from oven and set aside on the baking sheet.

Prepare curds

If cheese curds are large, cut them into bite-sized pieces so they distribute evenly. Pat them dry with a paper towel if slightly wet to avoid excessive moisture on the bread.

Assemble cheeses

Evenly scatter the fresh cheddar cheese curds over the partially baked garlic bread. Sprinkle shredded mozzarella on top of the curds. Distribute Italian seasoning and red pepper flakes evenly for flavor balance.

Bake to finish

Return the assembled bread to the oven and bake at 400°F (200°C) for 6–10 minutes, or until the curds and mozzarella are softened and beginning to melt but not completely liquefied. For a golden top, switch oven to broil for 1–2 minutes—watch carefully to avoid burning.

Rest and garnish

Remove from oven and let rest 2 minutes so the cheeses set slightly. Sprinkle chopped fresh parsley over the top for brightness.

Slice the garlic bread cheese curds into portions (if not pre-sliced) and transfer to a serving platter. Serve immediately with warm marinara or dipping sauce if desired.

Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes covered with foil to prevent drying, or reheated in a toaster oven until warmed through.