Garlic Cream Cheese Bread Recipe

Preheat and prepare bread

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Using a sharp serrated knife, slice the baguette crosswise into 1-inch thick slices, keeping slices attached at the bottom if you prefer pull-apart style or fully separate them for individual pieces. Place slices on the prepared baking sheet, spaced slightly apart.

Brush each slice lightly with 1 tablespoon of the softened butter (reserve remaining butter for edges) or spread a thin layer on both sides if separated. This helps crisp the crust and aid browning.

Make the spread

In a medium bowl, combine the softened cream cheese (8 oz) with the remaining softened butter (3 tbs), finely minced garlic (4 cloves), 1 tablespoon olive oil, chopped parsley (2 tbs), grated Parmesan (3 tbs), lemon zest (1 tsp, optional), salt (1 tsp) and black pepper (1 tsp). Use a rubber spatula or electric hand mixer on low speed to blend until smooth and homogenous. Taste and adjust seasoning (add more salt, pepper or lemon zest as desired).

If you prefer a smoother, more spreadable texture, let the mixture sit 5–10 minutes at room temperature or briefly pulse in a mini food processor.

Assemble bread with spread and toppings

Using a butter knife or offset spatula, spread about 1 to 1 1/2 tablespoons of the cream cheese garlic mixture onto each bread slice (or between each slice if keeping pull-apart). Sprinkle shredded mozzarella evenly over the top of each slice (about 1 cup total across the loaf). If using, sprinkle red pepper flakes (1/2 tsp) across for a touch of heat.

Bake

Bake in the preheated 375°F (190°C) oven for 10–12 minutes, until the cheese is melted and the edges of the bread begin to turn golden. For a browned top, switch oven to broil for 1–2 minutes watching closely so it does not burn.

Remove from oven and immediately brush exposed crust edges with remaining softened butter (if any reserved) for extra gloss and flavor. Sprinkle extra chopped parsley (1 tbs) over the top to finish.

Let cool slightly (2–3 minutes). Serve warm as an appetizer, side, or snack. Pull-apart style can be served whole on a board; individual slices can be plated. Leftovers keep refrigerated in an airtight container for up to 2 days—reheat briefly in a 350°F (175°C) oven to restore crispness.