Garlic Cheese Bread Recipe

Preheat and prepare loaf

Preheat oven to 400°F (200°C). Using a serrated knife, slice the baguette in half lengthwise to make two even long halves. If preferred, keep the loaf whole and make diagonal cuts without slicing through the bottom for pull-apart style (adjust filling quantity accordingly). Place the halves cut-side up on a baking sheet lined with parchment paper or aluminum foil.

Make the garlic butter: In a small bowl, combine softened unsalted butter and olive oil. Add the minced garlic, chopped parsley, salt, black pepper, and red pepper flakes (if using). Stir thoroughly until smooth and evenly mixed. Taste and adjust seasoning if needed.

Spread the garlic butter: Using a spatula or the back of a spoon, spread about three-quarters of the garlic butter mixture evenly over the cut surfaces of both bread halves. Reserve the remaining butter for extra basting or later use.

Add cheese: Evenly sprinkle the shredded mozzarella over the garlic-buttered surfaces, then dust the grated parmesan across the top so cheese covers the loaf without spilling excessively over the edges. If making pull-apart style, work the cheese into the cuts so each slice gets a good amount of filling.

Optional herbs: Scatter the thinly sliced fresh basil on top of the cheese if using, for a fresh aromatic note.

Bake uncovered: Place the baking sheet in the preheated oven and bake for 10–12 minutes, until the cheese is melted and the edges of the bread are golden. For extra browning, switch the oven to broil (high) for 1–2 minutes—watch carefully to avoid burning.

Rest and serve: Remove from oven and let the bread rest for 2–3 minutes. If you reserved garlic butter, brush a little on the top for extra gloss. Slice into serving pieces and serve warm.