Cheesy Garlic Bread That Steals the Show (Every Single Time.)

This isn’t just Cheesy Garlic Bread—it’s the side dish that ends up headlining dinner. It’s the thing people remember long after the main course is forgotten.

Crisp edges, molten cheese, buttery garlic heat… it’s a problem. Make it once and you’ll suddenly become “the person who brings the bread.” Not a bad reputation to have, IMO.

The Special Touch in This Recipe

The trick is layering flavor, not just dumping cheese and hoping for miracles.

We build a garlicky compound butter with fresh garlic, parsley, and a whisper of lemon zest. Then we mix two melting cheeses for pull (mozzarella) and punch (sharp Parmesan).

Finally, a quick broil finishes it with bubbled, bronze spots that scream “restaurant-quality.” Bonus: a drizzle of olive oil right before serving for glossy, irresistible shine.

Cheesy Garlic Bread That Steals the Show (Every. Single.nnTime.)

Recipe by Wendy CarterCourse: Snack

Servings

8

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

280

kcal

Ingredients

• 1 large Italian or French loaf (about 16–18 inches), halved lengthwise

• 1/2 cup (1 stick) unsalted butter, softened

• 4–5 garlic cloves, finely minced or grated

• 2 tbsp fresh parsley, finely chopped

• 1 tsp lemon zest (optional but clutch)

• 1/4 tsp red pepper flakes (optional, for subtle heat)

• 1/2 tsp kosher salt

• Freshly ground black pepper, to taste

• 1 1/2 cups low-moisture mozzarella, shredded

• 1/2 cup Parmesan or Pecorino Romano, finely grated

• 2 tbsp mayonnaise (for extra creaminess and browning)

• 1–2 tbsp extra-virgin olive oil, for finishing

• Optional garnish: chopped chives, more parsley, or a sprinkle of flaky salt

Step-by-Step Instructions

• Preheat smart: Set oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup.
• Make the butter: In a bowl, mash together softened butter, garlic, parsley, lemon zest, red pepper flakes, salt, and pepper. Stir in the mayonnaise. It’ll look decadent because it is.
• Prep the loaf: Slice the bread lengthwise. Place both halves cut-side up on the sheet pan.
• Spread like you mean it: Evenly smear the garlic butter mix over both halves, edge to edge. No bald spots.
• Cheese blanket: Sprinkle mozzarella first, then shower with Parmesan. Press gently so the cheese sticks to the buttered surface.
• Bake: Pop into the oven for 8–10 minutes until the cheese is melted and the edges of the bread are toasty.
• Broil to perfection: Switch to broil on high for 1–2 minutes. Watch like a hawk—golden-brown blisters = yes, scorched regret = no.
• Finish and rest: Drizzle with olive oil, sprinkle herbs or flaky salt if using. Let it sit 2 minutes so the cheese settles (and you don’t scorch your mouth).
• Slice and serve: Cut into 1.5–2 inch pieces. Serve hot with marinara, soup, or honestly just your hands.

Storing & Reheating Tips

• Fridge: Wrap leftovers in foil and refrigerate up to 3 days.
• Oven reheat: 350°F (175°C) for 8–10 minutes wrapped in foil, then 2 minutes unwrapped to re-crisp.
• Skillet hack: Reheat slices cut-side down in a covered nonstick skillet over medium-low for 4–5 minutes.
• Freezer: Assemble but don’t bake.
  

  Wrap tightly and freeze up to 1 month. Bake from frozen at 400°F (205°C) for 15–18 minutes, then broil 1 minute.

• Microwave: Only if you like soggy bread.
  

  Not recommended.

Healthy Highlights

• Portion control works: Pair 1–2 pieces with protein and a salad to keep calories in check.
• Better fats: Using real butter and EVOO gives flavor fast, so you can use less.
• Flavor, not excess: Fresh garlic, lemon, and herbs turn down the need for extra salt and cheese.
• Swaps: Try part-skim mozzarella and a whole-grain loaf for more fiber and fewer calories.

Nutrition Stats

Per slice (1/10 of loaf): Approximately 280 calories, 15–18g fat, 24–28g carbohydrates, 10–12g protein, 1–2g fiber, 550–650mg sodium. These numbers vary based on bread size, cheese brand, and how thick you butter like a champion.

What to Avoid

• Skipping the broil: That final 90 seconds is where magic (and irresistible color) happens.
• Wet bread syndrome: Overloading oil or using fresh mozzarella can make it soggy.
  

  Stick to low-moisture mozz.

• Uneven spreading: Bare edges burn. Cover the whole surface for consistent toasting.
• Cold butter: It tears the bread and doesn’t spread.
  

  Soften it—patience is cheaper than a new loaf.

• Cheap Parmesan: Pre-shredded “dust” melts poorly. Use freshly grated Parm or Pecorino for real flavor.

Mix It Up

• Herb garden vibe: Swap parsley for basil, chives, or oregano.
  

  A little thyme = very chef-y.

• Spicy mood: Add Calabrian chili paste or extra red pepper flakes to the butter.
• Garlic confit flex: Mash 3–4 confit cloves into the butter for a mellow, luxurious depth.
• Everything seasoning: Sprinkle “everything bagel” mix on top before baking. Untraditional, wildly good.
• Cheese remix: Mix in provolone for stretch, Gruyère for nuttiness, or a touch of smoked mozzarella.
• Stuffed loaf: Slice bread into a grid (hasselback-style), press butter and cheese between cuts, then bake.
• Vegan route: Use dairy-free butter, vegan mozzarella, and nutritional yeast in place of Parmesan.

FAQ

Can I use pre-minced garlic from a jar?

You can, but fresh garlic tastes brighter and less metallic.

If using jarred, add an extra half teaspoon and a pinch of garlic powder to round it out.

What’s the best bread for cheesy garlic bread?

Italian or French loaves with a medium crumb are ideal: sturdy enough to hold toppings, airy enough for a crisp-tender bite. Sourdough works, but expect a tangier, denser chew.

Why add mayonnaise to the butter?

It boosts browning and adds a creamy, bakery-style finish without tasting like mayo.

It’s the secret many restaurants won’t admit.

Can I make it ahead?

Yes. Assemble the buttered, cheesed loaves, cover, and refrigerate up to 24 hours.

Bake straight from the fridge, adding 2–3 minutes to the initial bake time.

How do I keep the bottom from getting too hard?

Use the middle rack and avoid over-baking. If your oven runs hot, place a second empty sheet pan on a lower rack to diffuse heat.

Is fresh mozzarella a no-go?

Not a no-go, but it releases more moisture.

If you must use it, pat it dry thoroughly and combine with low-moisture mozzarella to balance the melt.

What sauces pair well with this?

Warm marinara, pesto, vodka sauce, roasted red pepper sauce, or even whipped ricotta with lemon. No sauce?

It still slaps.

Bringing It All Together

Cheesy Garlic Bread is the cheat code for instant applause. With a compound butter, smart cheese combo, and a fearless broil, you’ll pull bakery-level results from a basic home oven.

Keep a loaf in the freezer for emergencies—which, let’s be honest, includes any night you just want something outrageously good, fast. Serve it with pasta, soup, salad, or as the main event.

Your kitchen, your rules, your new signature move.