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Cheesy Garlic Bread Recipe
Ben Carraoli

Cheesy Garlic Bread Recipe

I’ve always loved a warm, cheesy slice of garlic bread fresh from the oven, and after trying this recipe, I can confidently say it’s my new go-to. The soft, buttery interior paired with a crispy, golden crust and gooey melted cheese is pure comfort food at its finest.
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Prep Time 5 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 loaf French bread – I love using fresh bakery bread for a soft inside and a crunchy crust.
  • 1/2 cup salted butter softened – Butter helps the bread brown and gives that rich flavor; I always use salted for extra taste.
  • 1/2 teaspoon garlic powder – Enhances the garlic flavor without overpowering the bread.
  • 3 garlic cloves minced – Fresh garlic gives texture and a stronger, aromatic flavor.
  • 1 teaspoon Italian seasoning – A perfect blend of herbs to make every bite flavorful.
  • 1 cup Colby Jack cheese shredded – Melts beautifully and adds a mild, creamy taste.
  • 1 cup mozzarella cheese shredded – Classic stretchy cheese that makes every bite gooey.
  • Fresh chopped parsley for garnish – Adds a pop of color and freshness.

Method
 

  1. I start by preheating my oven to 400°F (200°C). While it’s warming up, I slice the French bread loaf in half lengthwise and place the halves on a baking sheet, cut side up. This ensures the butter and cheese melt evenly.
  2. In a small bowl, I mix the softened butter with garlic powder, minced garlic, and Italian seasoning. This mixture spreads easily over the bread and infuses every bite with garlic flavor.
  3. Once the butter mixture is ready, I spread it evenly over the bread halves and top generously with shredded Colby Jack and mozzarella cheeses. This creates that classic gooey, melty cheese layer.
  4. I bake the bread in the preheated oven for 12-15 minutes until the cheese melts and bubbles. For an extra crispy top, I sometimes broil it for 1-2 minutes at the end. The aroma is irresistible!
  5. Finally, I sprinkle fresh chopped parsley on top for color and a subtle herb flavor. Then I slice it and serve immediately while it’s warm and cheesy.

Notes

  • I always use fresh-shredded cheese; pre-shredded cheese often has anti-caking agents that affect melting.
  • Let the bread rest a few minutes after baking before slicing to prevent cheese from sliding off.
  • I lightly spray the baking sheet to avoid sticking and make cleanup easier.
  • Experiment with toppings like cooked bacon bits, caramelized onions, or sun-dried tomatoes for extra flavor.
  • Don’t overcrowd the oven; baking one or two loaves at a time ensures even heat distribution.