Garlic Cheese Bread Recipe

Preheat and slice

Preheat oven to 425°F (220°C). If using a broiler method, position rack 6–8 inches from the broiler. Slice the baguette in half lengthwise (to make two flat halves) or cut into 1–1.5 inch thick diagonal slices leaving the bottom intact for pull-apart style. Place cut bread, cut side up, on a baking sheet lined with foil or parchment.

If you prefer crispier interior, toast halves lightly in the oven for 4–5 minutes before applying butter; otherwise proceed to buttering raw slices.

Soften and mix

Bring the 6 tablespoons butter to room temperature or gently melt until soft (do not fully liquefy). In a small bowl combine softened butter, minced garlic, chopped parsley, chopped oregano (or dried), lemon zest, salt, black pepper, and red pepper flakes. Stir until uniformly combined. Taste and adjust salt/pepper.

If you melted the butter, allow it to cool slightly so it’s spreadable but not hot enough to collapse bread structure when applied.

Butter the bread

Evenly spread the garlic-herb butter over the cut sides of the bread, making sure to reach edges. For sliced/pull-apart style, gently spread between slices so butter penetrates.

Add the house cheese blend

Combine shredded mozzarella, provolone, grated parmesan and optional cream cheese in a bowl. Sprinkle or press the cheese mixture evenly over the buttered bread halves or into the slices. Lightly drizzle 1 tablespoon olive oil over the cheese to help browning.

Bake

Bake in the preheated oven at 425°F (220°C) for 8–12 minutes until cheese is melted and edges of bread are golden. If you want a browned top, switch to broil for 1–2 minutes while watching closely to prevent burning.

Garnish and serve

Remove from oven and immediately sprinkle chopped parsley and optional flaky sea salt over the top. Let rest 2 minutes, then slice (if using halved loaf) and serve warm.