Golden, buttery garlic bread topped with melted mozzarella
Cheesy Garlic Bread
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
6
8 slices
Difficulty
Easy
Cost
Budget
$
Cheesy Garlic Bread
Golden, buttery garlic bread topped with melted mozzarella
★4.6(23)
Crispy-on-the-outside, soft-on-the-inside garlic bread smothered in garlic butter and a thick layer of melted mozzarella cheese.
10m
Prep Time
12m
Cook Time
22m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Cheesy garlic bread is the side dish that turns a simple pasta dinner into a feast. A generous slather of garlic butter soaks into crusty bread, then a blanket of melted mozzarella creates that irresistible stretchy, gooey pull.
The trick is broiling at the end for those golden, bubbly cheese spots. Once you master this, you will never order garlic bread from a restaurant again.
We developed this Cheesy Garlic Bread recipe to be approachable without sacrificing depth of flavor. A great side dish does not compete with the main course — it makes everything around it better. This recipe brings enough personality to stand on its own while complementing whatever protein or centerpiece you pair it with.
Ingredients
Instructions
- 1
Preheat oven to 375°F. Slice the bread loaf in half lengthwise.
- 2
Mix softened butter with minced garlic, Parmesan, parsley, and a pinch of salt. Spread evenly over both bread halves.
- 3
Place bread halves buttered-side up on a baking sheet. Bake for 8 minutes until the edges are golden.
- 4
Remove from oven and top generously with shredded mozzarella. Switch to broil and cook for 2–3 minutes until cheese is melted and bubbly with golden spots.
- 5
Slice into pieces and serve immediately while hot and gooey.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Italian breadFrench baguette or ciabatta
Any crusty bread works.
MozzarellaFontina or provolone
Both melt beautifully.
Fresh garlicGarlic powder (1 tsp)
Easier but less pungent.
Tips & Storage
Pro Tips
Watch closely under the broiler — it can go from perfect to burnt in seconds.
Wrap in foil for the first 8 minutes for a softer bread, then open and broil.
A mix of mozzarella and fontina gives an even gooier melt.
Undercook vegetables slightly if you plan to reheat them. They will continue cooking when warmed, and this prevents the mushy texture of twice-cooked vegetables.
Finish roasted vegetables with a drizzle of something bright — lemon juice, balsamic, or a good finishing oil — to wake up the flavors after roasting.
Storage
Best served immediately. Refrigerate leftovers for up to 2 days.
Reheating
Reheat in a 350°F oven for 5 minutes. Avoid the microwave, which makes it rubbery.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (2 slices) · 6 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates30g
Fat2g
Fiber1g
Sugar14g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use pre-sliced bread?
- Yes. Thick-sliced sourdough or ciabatta makes excellent individual garlic bread pieces.
- Can I freeze garlic bread?
- Yes. Prepare the buttered bread without cheese, freeze, then add cheese and bake from frozen, adding a few minutes.
- Can I freeze this?
- Cooked grains, roasted vegetables, and most cooked sides freeze well for up to 2 months. Cool completely first, then portion into freezer bags and press out the air. Raw salads and delicate preparations do not freeze well.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat. Add a splash of water or oil if needed to refresh the texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →