Cheesy Bread Service Recipe

Make the feta spread

In a medium bowl, combine crumbled feta, softened cream cheese, Greek yogurt, lemon zest, dried oregano, and 1/2 tsp black pepper. Use a fork or small whisk to mash and blend until smooth-ish but still slightly textured. Taste and adjust seasoning; set aside at room temperature while you prepare the bread (15 minutes).

Prep bread

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it. Slice the baguette horizontally into two long halves. If the loaf is very thick, you can cut it into 3–4 service pieces (for sharing) but maintain halves for easiest assembly.

Garlic oil

In a small bowl, mix 3 tbs olive oil with the minced garlic and 1 tbsp chopped parsley. Brush the cut sides of the bread evenly with the garlic olive oil, reserving a little for finishing. Lightly toast the oiled bread in the preheated oven for 5–7 minutes until it begins to crisp but is not fully browned.

Assemble cheeses

Remove toasted bread from oven. Spread the prepared feta mixture in an even layer over each cut side (use all or half depending on how pronounced you want the feta flavor). Evenly distribute the shredded mozzarella and provolone over the feta layer so cheese covers the surface. Sprinkle the grated Parmesan, 1 tsp black pepper, and 1 tsp red pepper flakes evenly over the top.

Bake to gooey perfection

Return the assembled bread to the oven on the baking sheet. Bake at 425°F (220°C) for 8–12 minutes, or until the cheeses are fully melted, bubbling, and starting to turn golden in spots. For a deeper crust color, switch to broil on high for 1–2 minutes—watch closely to avoid burning.

Finish

Remove bread from oven. Brush exposed crust edges with remaining garlic olive oil and sprinkle with remaining chopped parsley. If using, drizzle 1 tsp chili oil or extra olive oil and scatter chopped basil or extra parsley over the cheese. Let rest 2–3 minutes so the cheese settles.

Serve

Cut into serving-sized pieces and serve warm with additional feta spread on the side for extra tang, or spoon any remaining spread on top of slices.