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Who doesn’t love cheesy garlic bread? It goes with everything, it makes any dinner feel a little more generous, and it asks almost nothing of you on a busy night.
In short, this cheesy garlic bread is a halved loaf of Italian or French bread spread with garlic butter and olive oil, topped with mozzarella and Parmesan, and baked open at 350°F (175°C) for 10 to 12 minutes until the cheese bubbles. It takes 25 minutes from start to finish and serves 10.
All you need is a loaf of bread, some butter, garlic and cheese. You can use any cheese you like, but I think Parmesan and mozzarella together work best, because one brings the salty, nutty bite and the other brings the stretch.
Quick Breakdown
Why You’ll Love This Cheesy Garlic Bread
- Twenty five minutes, start to finish. Ten minutes of mixing and spreading, then the oven does the rest.
- Eight pantry ingredients. Bread, butter, olive oil, garlic, two cheeses, salt and pepper, plus a little parsley.
- Crisp edges, soft middle. Baking it open at a moderate heat gives you both.
- Feeds a crowd. One loaf cuts into 10 pieces, so it works for weeknights and parties alike.
- Make ahead friendly. The garlic butter keeps in the fridge, and the whole loaf freezes unbaked.
Ingredient Notes
- Bread. One loaf of Italian bread or French bread, split in half lengthways. A loaf with a crisp crust and an airy crumb soaks up the butter without going soggy.
- Butter. A quarter cup (60 g) of salted butter, softened so it spreads. If you only have unsalted, add an extra pinch of salt to the mixture.
- Olive oil. Two tablespoons. It loosens the butter so it spreads right to the edges and helps the crust turn golden.
- Garlic. One tablespoon of fresh minced garlic, roughly three cloves. Fresh gives the sharpest flavor, while jarred or powdered garlic is milder.
- Mozzarella and Parmesan. A quarter cup of each, shredded. Mozzarella melts and stretches; Parmesan browns and adds a salty, nutty edge.
- Parsley. Chopped fresh parsley, scattered on at the end for color and freshness.
Garlic bread has deep roots in Italian American cooking, where it grew out of the Italian bruschetta tradition of rubbing toasted bread with garlic and oil. This version simply adds the cheese.
The Best Cheese for Garlic Bread
The best cheese for garlic bread is a mix of one melting cheese and one hard, salty cheese. That is why this recipe pairs mozzarella with Parmesan. Here is how the usual options behave in the oven.
| Cheese | How it bakes | Best use |
|---|---|---|
| Mozzarella (low moisture) | Melts smoothly, stretches, mild flavor | The base layer for that classic pull |
| Parmesan | Browns and crisps, salty and nutty | Mixed in or sprinkled on top |
| Provolone | Melts well with a little more tang | A swap for mozzarella |
| Cheddar | Melts well, can turn oily | Mixed half and half with mozzarella |
| Monterey Jack or Colby Jack | Very soft, creamy melt | Extra gooey versions |
| Fresh mozzarella | Releases water as it bakes | Avoid, it makes the bread soggy |
Above all, shred the cheese yourself if you can. Bagged shredded cheese is coated with an anti caking powder, so it melts a little less smoothly.
Foil or No Foil?
Bake it open, without foil, for crisp edges and browned cheese. That is how the recipe card below is written: 10 to 12 minutes at 350°F (175°C) until the cheese is melted and bubbly.
However, foil has its place. Wrap the loaf loosely in foil when you want a softer, steamier bread, or when you are reheating a whole loaf, then open it for the last few minutes so the top can color.
How To Make Cheesy Garlic Bread
1. Heat the oven. First, preheat the oven to 350°F (175°C) and line a heavy half sheet pan, which keeps the base from scorching while the cheese finishes.
2. Split the loaf. Next, cut the Italian or French bread in half lengthways. A long serrated bread knife splits it cleanly without squashing the soft middle.
3. Make the garlic butter. Then, in a small bowl, mix the softened butter, olive oil, minced garlic, salt and pepper until smooth.
4. Spread and top. After that, spread the garlic butter over the cut sides, right to the edges, and scatter the mozzarella and Parmesan evenly on top.
5. Bake. Bake for 10 to 12 minutes, until the cheese is melted and bubbly and the edges are golden. For a deeper brown, slide it under the broiler for the last 1 to 2 minutes and watch it closely.
6. Finish and slice. Finally, sprinkle with parsley, let it sit for a minute, then cut each half into pieces and serve warm.
Biggest Mistakes to Avoid
- Cold butter. It tears the bread and leaves bare patches. Soften it first, or the olive oil cannot do its job.
- Stopping short of the edges. The crust is where the garlic butter turns crisp, so spread all the way out.
- Too much heat. Garlic burns quickly and turns bitter. Stick to 350°F and only broil at the very end.
- Fresh mozzarella. Its water seeps into the crumb and makes the loaf soggy.
- Walking away from the broiler. Cheese goes from golden to scorched in under a minute.
Tips for the Best Cheesy Garlic Bread
- Use fresh garlic for the best flavor. Jarred minced garlic or garlic powder works too; just expect a milder taste.
- Spread the cheese evenly so every bite is nice and cheesy.
- Preheat the oven fully, so the outside crisps while the inside stays soft and fluffy.
- Stir chopped herbs into the butter for extra flavor. Parsley, chives and thyme all work well.
- For fresh garlic in a hurry, a garlic press crushes the cloves straight into the butter.
- Serve it with warm marinara or a little dipping oil on the side.
Make Ahead, Storage and Reheating
Personally, I like to make the garlic butter ahead and keep it aside until I need it, then spread it over the bread halves just before baking. Because it contains raw garlic and olive oil, keep it covered in the fridge and use it within 4 days; the National Center for Home Food Preservation explains why garlic in oil should never sit at room temperature.
- Fridge. Wrap leftover baked bread tightly in foil and refrigerate within 2 hours. Eat it within 3 to 4 days.
- Freezer. Assemble the loaf without baking, wrap it tightly in foil and plastic wrap, and freeze for up to 3 months.
- Bake from frozen. Unwrap and bake at 350°F (175°C) for about 15 to 20 minutes, until hot through and bubbly.
- Reheat. Warm leftovers at 350°F for 5 to 10 minutes. It will be good, though never quite as good as fresh from the oven.
- Keep it warm. Wrap the baked bread in foil or parchment to hold in the heat and stop it drying out.
Variations and Substitutions
- Homemade loaf. Bake your own base with this bread machine white bread, or use a crusty artisan sourdough loaf for a tangier version.
- Cheesy breadsticks. Roll out homemade pizza dough, brush it with the garlic butter, top with the cheese and bake until golden.
- Air fryer. Cut the halves to fit the basket and air fry at about 350°F for 4 to 6 minutes, checking often because air fryers vary.
- Pull apart. Cut a round loaf in a crosshatch without slicing through the base, then stuff the butter and cheese into the cuts.
- Extra cheesy. Add a handful of provolone or Colby Jack to the mozzarella.
- Dairy free butter. A plant based butter works in the spread; the cheese can be swapped for a dairy free shred that melts.
What to Serve With Cheesy Garlic Bread
Pasta is the classic partner, since the bread mops up every bit of sauce. It is especially good with baked ziti or a weeknight skillet lasagna.
Soup is just as good. Try it with creamy tomato soup or a bowl of slow cooker minestrone. For something lighter, a prawn mango avocado salad with lime dressing balances all that butter.
It also earns its place on a party table next to teriyaki and honey mustard party meatballs. After a holiday dinner, it also pairs well with any of these leftover ham recipes.
Frequently Asked Questions
Baking and Ingredients
What temperature do you bake cheesy garlic bread at?
Bake cheesy garlic bread at 350°F (175°C) for 10 to 12 minutes, until the cheese is melted and bubbly. Broil for the last 1 to 2 minutes if you want a deeper golden top.
What is the best cheese for cheesy garlic bread?
Mozzarella and Parmesan together. Mozzarella melts and stretches, while Parmesan browns and adds a salty, nutty flavor. Provolone or Colby Jack also work well mixed with mozzarella.
What bread is best for garlic bread?
A loaf of Italian or French bread, split lengthways. Its crisp crust and airy crumb soak up the garlic butter without turning soggy. Sourdough and ciabatta work too.
Can you make cheesy garlic bread with garlic powder?
Yes. Use about 1 teaspoon of garlic powder in place of the tablespoon of fresh minced garlic. The flavor is milder and less sharp, but it is still very good.
Why is garlic bread served with pasta?
Because the bread soaks up the pasta sauce. The garlic butter adds flavor and crunch, which turns a simple bowl of pasta into a heartier meal.
Make Ahead and Storage
Can you make cheesy garlic bread ahead of time?
Yes. Make the garlic butter up to 4 days ahead and keep it covered in the fridge, or assemble the whole loaf and freeze it unbaked for up to 3 months.
Can you freeze cheesy garlic bread?
Yes, for up to 3 months. Freeze it unbaked, wrapped tightly in foil and plastic wrap, then bake from frozen at 350°F for about 15 to 20 minutes.
How long does cheesy garlic bread last in the fridge?
Baked cheesy garlic bread keeps for 3 to 4 days in the fridge, wrapped tightly in foil. Refrigerate it within 2 hours of baking.
How do you reheat cheesy garlic bread?
Reheat cheesy garlic bread in a 350°F oven for 5 to 10 minutes until warm. The oven keeps the crust crisp, while the microwave makes it chewy.
Ingredients
- 1 loaf Italian bread or French bread split in half lengthways
- 1/4 cup salted butter 60 g, softened; add a pinch more salt if using unsalted
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- salt and pepper to taste
- 1/4 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese shredded
- fresh parsley chopped, to garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the Italian or French bread in half lengthways.
- In a bowl, mix together the softened butter, olive oil, garlic, salt and pepper.
- Spread the mixture over the cut sides of the bread, right to the edges, and top with the mozzarella and Parmesan.
- Bake for 10 to 12 minutes, until the cheese is melted and bubbly.
- Sprinkle with parsley, slice and serve warm.
