Gorgonzola Garlic Bread Recipe

Slice loaf

Preheat oven to 375°F (190°C). Place the half loaf on a cutting board with the cut side up. If the loaf is whole, slice it in half lengthwise to create two thinner halves and use one half (0.5 loaf).

If the crust is very thick and the interior dense, score the cut surface lightly with a sharp knife in a crosshatch pattern to allow butter to penetrate.

Soften and combine butter

Place the 6 tbs softened unsalted butter in a medium bowl. Mash with a fork or use a hand mixer briefly until smooth and spreadable.

Add cheese and aromatics

Fold in 1 cup crumbled Gorgonzola, 3 cloves minced garlic, 2 tbs finely chopped roasted red pepper, 1 tbs finely chopped fresh parsley, 1/2 tsp lemon zest, 1/4 tsp freshly ground black pepper, and 1/4 tsp salt. Mix until evenly distributed. Taste and adjust seasoning — Gorgonzola is salty, so add salt cautiously.

Adjust texture

If the spread is too stiff, stir in 1 tbs olive oil to loosen for easier spreading. The mixture should be spreadable but hold some texture from the cheese and pepper.

Using a spatula or butter knife, spread the Gorgonzola-garlic butter evenly over the cut surface of the half loaf, covering to the edges. If you want individual slices, score the spread into portions but keep loaf intact for baking.

If using, sprinkle 1/2 cup shredded mozzarella evenly over the top for an extra melty finish.

Bake

Place the assembled bread on a baking sheet lined with parchment paper or foil. Bake in the preheated 375°F (190°C) oven for 12–16 minutes, until butter is melted and cheese is bubbling and edges of bread are golden. If you used mozzarella and want more browning, switch to broil for 1–2 minutes—watch carefully to avoid burning.

Garnish and serve

Remove from oven and let rest 2 minutes. Sprinkle with extra chopped parsley (about 1 tsp) for color. Slice into portions and serve warm.