Cheesy Garlic Bread
This easy and delicious garlic bread comes together in a minute and takes only a few minutes in the oven. It's perfect for a side dish to accompany your favorite pasta or casserole.
Equipment
- 1 sheet pan
- Parchment paper or Aluminum foil
Ingredients
- 1 loaf Italian or French Bread
- 6 Tbsp butter, softened *salted or unsalted (if using salted, omit additional salt)
- 4 large cloves Fresh garlic, minced or grated
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp kosher salt (omit if using salted butter)
- freshly ground black pepper (to taste) *one or two cranks
- 2 cups shredded mozzarella (more if you want it extra cheesy)
- 1/2 cup shredded parmesan
- ½ cup shredded cheddar cheese or other variety *optional
- fresh parsley or basil for garnish *optional
Instructions
- Preheat oven to 400° F
- Line a sheet pan with aluminum foil or parchment paper (make sure the pan is large enough to hold the top and bottom of the bread
- Make the butter and garlic spread: In a small bowl, combine the softened butter, minced or grated garlic, dried parsley and oregano, salt (if adding) and pepper (to taste). Taste for seasoning and adjust if you feel it is needed.
- Split your loaf of bread in half lengthwise. Spread the butter and seasonings mixture evenly over both halves of the loaf and then transfer to the prepared sheet pan, leaving some space between the loaves.
- combine the mozzarella and parmesan in a bowl to evenly distribute the cheeses.
- Top each loaf half with half of the mozzarella and parmesan cheese blend and spread evenly to the edges of the loaf.
- Bake in preheated 400°F oven for 15-20 minutes (checking at the 15 minute mark), until the cheese is melted and bubbly. If you want extra browning or more bubbly turn the broiler on for 1-2 minutes but make sure you watch it broil so it doesn't burn.
- Remove from oven when it reaches your desired doneness and garnish with fresh chopped parsley or fresh chopped basil.
- Slice each half into 8 portions, serve immediately and Enjoy!
Notes
You can vary the types of cheeses if you like, but think of cheeses that melt well such as fontina, colby jack or provolone. Stronger cheeses like gruyere and swiss melt well, but they will definitely change the Italian forward flavor this loaf is meant to have. Feel free to experiment.