Basket Of Toasted Garlic Cheesy Bread Recipe

Prepare garlic butter

Finely mince or grate 6 cloves of fresh garlic. In a small saucepan over low heat or in a microwave-safe bowl, melt 0.75 cups (12 tablespoons) unsalted butter with 1 tablespoon olive oil until just melted. Stir in the minced garlic, 2 tablespoons finely chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Warm gently for 1–2 minutes to infuse the butter, then remove from heat and let sit 5 minutes so flavors marry.

Preheat and prepare loaf

Preheat oven to 400°F (200°C). Using a sharp serrated knife, cut the loaf in a 1-inch grid pattern: make diagonal slices about 3/4 inch deep every 1 inch across the loaf, then rotate the loaf and cut the opposite diagonal so the cuts form diamond-shaped pockets. Do not slice all the way through; keep the base intact so the loaf holds together.

Brush garlic butter into cuts

Using a small spoon or silicone brush, work the warm garlic butter between the cuts and into the pockets you created so some butter ends up inside each slice. Reserve about 2 tablespoons of butter for brushing the top before baking.

Stuff with cheese

Combine 2 cups shredded mozzarella, 1 cup shredded provolone or cheddar (if using), and 1/2 cup grated Parmesan in a bowl. Gently push small handfuls of the cheese mixture into the cuts and pockets—use your fingers to open slots as needed—distributing cheese evenly throughout the loaf so every slice will pull out cheesy. Press some cheese into the top openings so it melts visibly on the surface.

Top and bake

Brush the reserved 2 tablespoons garlic butter over the top crust. Place the stuffed loaf on a baking sheet lined with foil or parchment for easy cleanup. Tent the loaf loosely with foil (shiny side out) for the first 8–10 minutes to allow the cheese to melt without over-browning. Bake in the preheated oven for 12–15 minutes. Remove the foil tent and bake an additional 5–7 minutes until the crust is golden and cheese is bubbling and lightly browned.

Garnish and serve

Remove the loaf from the oven and let rest 2–3 minutes. Drizzle 1 teaspoon extra virgin olive oil over the top, sprinkle with 1/4 cup chopped fresh basil or 1 tablespoon chopped chives/extra parsley, and a light extra sprinkle of grated Parmesan if desired. Transfer the loaf to a serving basket or board. Serve warm so guests can pull apart individual slices; provide a butter knife or small spatula for easier serving.