Pin it
When I want to spoil my family or need something that’ll win over a group in no time, I make this cheesy garlic bread. It turns out bubbly and golden with loads of that good garlicky kick. Seriously, it disappears so quick whether you’re teaming it up with your favorite pasta or grabbing it straight off the pan.
This loaded-up garlic bread happened because I wanted to change up our family movie night snack. Now it’s what I pull out when friends drop by last minute, or we’re grabbing something chill for dinner. Everyone comes back for more, and the smell alone gets people floating into the kitchen.
Irresistible Ingredients
- French bread: About one pound. Pick a loaf that’s crackly on the outside but soft when you squeeze it. That way it soaks up the buttery cheese spread just right.
- Shredded mozzarella: You get stretch and melt like you see in the best pizzeria pies. Buy a block and grate it if you want it extra gooey.
- Fresh minced garlic: Only fresh minced cloves here—skip the jarred stuff. Go for ones that feel heavy and have snug skins.
- Good salted butter: Room temp, so it’s spreadable and creamy. The smell should be fresh and not too strong.
- Parmesan cheese (grated): Grating your own wedge gives you the best taste. Melts into a sharp, salty finish on top.
- Italian dressing: Adds zing and keeps things herby. Look for a brand with simple ingredients and nothing weird.
- Chopped parsley: Sprinkle on last for that garden-green color and a pop of clean flavor.
Simple How-To
- Get Prepped:
- Slice your bread right down the middle, lengthwise. Use a bread knife if you have one, then pop each half cut side up on a baking tray.
- Heat the Oven:
- Crank your oven to 350 degrees. Let it get totally hot first so you get an even melt and crispy edges, not dried out crust.
- Mix Up the Cheesy Spread:
- Toss your room temperature butter, minced garlic, Italian salad dressing, and just half the mozzarella in a mixing bowl. Cream them together until the little garlic pieces and cheese bits are all wrapped up in the butter.
- Spread and Top:
- Layer your butter mixture thick on each bread piece. Spread it edge to edge. Then toss a big handful of Parmesan on top and finish with the rest of your mozzarella—don’t leave a corner bare.
- Bake It:
- Bake on your sheet for ten minutes. Cheese should look shiny and melted. Peek underneath sometimes to make sure nothing burns.
- Get That Cheesey Crunch:
- Crank up your oven to 450 degrees and keep the bread in, just for up to eight more minutes. Stand by—this is when the cheese bubbles and browns fast.
- Add the Finishing Touches:
- When it’s out and cool enough to touch, slice it into thick strips. Sprinkle fresh parsley over the top and serve right away for that stretchy, molten cheese pull.
Pin it
What I look forward to most is tossing on a heap of fresh parsley. I always add a little extra—feels like how my grandma used to finish everything with something green. My kids love pulling pieces off the pan while it’s still hot, and somehow there’s nothing left by the end.
Saving What’s Left
Let any extra slices cool before wrapping them in foil or stashing in a sealed container—they’ll keep in the fridge for three days. Want to store longer? Freeze in a bag up to three months. To warm up, bake them in foil at 350 degrees until heated through. You can even bake from frozen, just wait an extra few minutes. Skip the microwave—it’ll make things chewy instead of crispy.
Switch It Up
If you’re out of French bread, try Italian or even ciabatta for a twist. Sub in an Italian cheese blend or even provolone or Monterey jack for a new vibe. Got no fresh parsley? Dried is fine—just use half the amount.
Ways to Serve
This gooey garlic bread is always a hit with lasagna or spaghetti. It’s awesome with soups like minestrone or tomato basil, too. Sliced thinner, it’s a perfect party snack. Put out little bowls of marinara or ranch for dipping and watch it disappear.
Pin it
Bit of Background
This bread gets its roots from old school Italian bruschetta but here in America, it’s all about going heavy on cheese and bigger flavors. Stuffed cheesy versions became a favorite in Italian American spots starting in the 1950s—good for game day or your Friday night hangout.
Frequently Asked Questions
- → Which bread makes this come out best?
You'll want to pick French bread. It's got a crunchy outside and a fluffy inside—perfect for holding all that garlicky butter without getting mushy.
- → Is it okay to use bagged shredded cheese?
Go for blocks you can shred yourself. Fresh mozzarella and Parmesan melt nicer and give you better flavor every time.
- → How do I keep extras fresh?
Tuck leftover pieces in a sealed container in the fridge for up to 3 days, or stick 'em in the freezer and they'll last a few months.
- → What's a good way to warm it up again?
Pop the slices in foil and reheat at 350° in your oven until they're nice and hot. If you're in a hurry, microwave them gently to keep them soft.
- → Can I get this all set before I need it?
Totally. Put it together and cut it up, then freeze. When you're ready to eat, bake straight from frozen—just give it a bit more time in the oven.