Mozzarella Cheesy Garlic Bread
Crisp garlic butter bread topped with melted mozzarella, baked in two stages for a crunchy base and a bubbly top.
Equipment
- Baking sheet
- Parchment paper
- Serrated knife
- Small mixing bowl
Ingredients
Main Ingredients
- 1 loaf of bread about 12 inches long, such as baguette or ciabatta
- 7 tbsp unsalted butter softened
- ¼ tsp kosher salt
- 3 cloves garlic minced
- 2 cup shredded mozzarella cheese about 8 oz
- 2 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Preheat. Set the oven to 320 degrees F and line a baking sheet with parchment.
- Make the spread. Mash the soft butter with the garlic and salt until it looks evenly speckled.
- Prepare the loaf. Halve the bread lengthwise, set the halves cut side up on the sheet, and spread the garlic butter to the edges.
- Crisp it. Bake 20 minutes until the edges look dry and crisp.
- Melt the cheese. Raise the oven to 400 degrees F, cover the bread with mozzarella, and bake 7 to 10 minutes until bubbly with light brown spots.
- Finish. Sprinkle with parsley, cut into 8 pieces, and serve hot.
Notes
Substitutions: Use cheddar or gouda for part of the mozzarella, or swap the loaf for ciabatta or a soft Italian loaf.
Tips: Soften the butter and bake the bread before adding cheese so the crust stays crisp.
Storage: Refrigerate leftovers up to 2 days and reheat in a 350 degrees F oven for about 8 minutes. Freeze buttered bread before baking for up to 2 months.