Ingredients
Scale
- 1 large round bread loaf (sourdough, Italian, or French bread)
- ½ cup (1 stick) unsalted butter, melted
- 4-6 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- Optional: ¼ cup grated Parmesan cheese
- Optional: ½ teaspoon red pepper flakes
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Tear off a large piece of aluminum foil, big enough to completely wrap your bread loaf.
- Slice the bread: Place the bread loaf on a cutting board. Using a sharp serrated knife, make cuts across the bread in one direction about 1 inch apart, cutting down to about ½ inch from the bottom (don’t cut all the way through!). Rotate the bread 90 degrees and make perpendicular cuts the same way, creating a crosshatch pattern of squares. The bread should still be connected at the bottom.
- Make garlic butter: In a small bowl, combine melted butter, minced garlic, chopped parsley, salt, and pepper. Mix well until everything is evenly distributed.
- Stuff with butter: Place the sliced bread on the aluminum foil. Using a pastry brush or spoon, generously brush the garlic butter mixture into all the cuts, making sure to get it deep into the crevices. Use all the butter – don’t hold back! Pour any remaining butter over the top.
- Add the cheese: Stuff the shredded mozzarella and cheddar cheese into all the cuts, pushing it down between the bread pieces. Pack in as much cheese as possible – the more cheese, the better the cheese pulls! Sprinkle any remaining cheese over the top, and add Parmesan and red pepper flakes if using.
- Wrap and bake: Wrap the bread completely in the aluminum foil, creating a sealed packet. Place on a baking sheet and bake for 15 minutes.
- Unwrap and crisp: After 15 minutes, carefully open the foil and fold it back to expose the top of the bread. Return to the oven and bake uncovered for 5-10 more minutes, until the cheese is melted and bubbly and the top is golden brown.
- Serve immediately: Remove from oven and let cool for 2-3 minutes (the cheese is molten hot!). Transfer to a serving platter or keep on the foil for easy cleanup. Serve hot while the cheese is still gooey and stretchy. Pull apart pieces and enjoy!
Notes
- Bread choice matters: Choose a bread with a good crust and dense, sturdy crumb. Soft sandwich bread won’t work well as it’s too delicate.
- Don’t cut through: Make sure your cuts don’t go all the way through the bottom. The bread needs to stay connected to hold together.
- Fresh garlic is key: Garlic powder doesn’t provide the same flavor punch. Use fresh minced garlic for authentic garlic bread taste.
- Cheese temperature: Let cheese sit at room temperature for 20 minutes before stuffing – it melts more evenly than cold cheese.
- Watch the final browning: During the uncovered baking, watch closely to prevent burning. Every oven is different!
- Serve immediately: This bread is best served hot and fresh. The cheese firms up as it cools.
- Make-ahead tip: Prepare completely through stuffing with butter and cheese, then wrap and refrigerate up to 4 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 385
- Sugar: 3g
- Sodium: 625mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg