This cheesy garlic bread is just what the doctor ordered for those days when you really need some comfort food. Cheesy, hot, and delicious, this pairs well with a salad or with your pasta.
School started near the end of August, and all of a sudden, fall appeared. Well, in terms of weather (and schedules) anyway. Mister Man actually wore jeans to school on the first day, which is unheard of. Little Miss toughed it out in shorts and a t-shirt, but still, it was chilly. Needless to say, we’re getting ready for all those fall flavors and more robust flavors.
That’s where this garlic bread enters the picture.
There’s something peasant European about me that wants not just pasta but bread with my pasta so I can layer my carbs and ensure I have enough energy to get through the tough workday. Whenever I make my homemade spaghetti and meatballs, the wee ones always ask for biscuits or bread and something to go with it.
Then sometimes I go above and beyond and make something like this cheesy garlic bread (and Little Miss had hers with the vegan NOW Foods garlic infused coconut oil and dairy free cheese) to accompany our dinner, and the bar gets set at a whole new standard. I love how it’s garlicky and rich with the butter and fresh minced garlic with the herbs throughout and topped with a cheese that gets a broiled top and is ooey gooey deliciousness.
Needless to say, this is another recipe where I need to stop myself from making it every night. Every week? Now that I could maybe handle.
Cheesy Garlic Bread Recipe
This cheesy garlic bread comes together pretty quickly, so start out by preheating your oven to 350 degrees.
Slice your bread in half lengthwise to create two large open faces.
Mine your garlic. You want this as fine as you can get it to ensure it gets that wonderful garlic flavor throughout your bread.
In a small bowl, add your softened butter. You don’t want it liquid and melted, but it needs to be softened to ensure it will mix together with your herbs and garlic. If you forget, you can microwave it on low power for 10-15 second at a time, turning it after each time, until it softens up a bit. Don’t get it too hot though. You want your butter soft enough to leave a fingerprint.
Into that same bowl, add your garlic, parsley, and basil. I used dried because that’s what I had on hand, but you could definitely substitute fresh parsley or basil and simply triple the amount you would normally use. Simply roll it into a tube and chop if you are using the fresh herbs.
Mix the herbed garlic butter together until everything is incorporated. Technically, at this point you could abandon the idea of a cheesy garlic bread and instead simply shape it and put it back in your fridge to use as an herbed butter over toasted bagels or pasta with a little Parm or oh so many other uses. But here, we’re focused on that cheesy garlic bread.
Spread your compound butter over each of the open faces of your bread in an even layer.
Top with the mozzarella (and toss in a little Asiago or Parmesan or other cheese if you want to go nuts). Place the loaves carefully on a baking sheet lined with parchment or a sil pat (affiliate link – I earn a percent if you use that link) to keep any mess from sticking to your baking sheet.
Place in the 350 degree preheated oven, and bake for 10 minutes, until the cheese is melted and browned to your tastes. Serve immediately, as this is best fresh from the oven.
If you have leftovers, store them tightly covered in your fridge and warm them again before eating. This is best the day you make your cheesy garlic bread, however.
- 1 loaf Italian bread
- 8 T butter, softened
- 5 cloves garlic
- 1 T parsley, dried (3 T if fresh)
- 1 t basil, dried (or 1 T if fresh)
- 1 1/2 c mozzarella cheese
- Preheat your oven to 350 degrees.
- Slice your bread in half to provide two open face loaves.
- Mice your garlic, and add it to a small bowl along with your softened butter, parsley, and basil. Stir together until fully incorporated.
- Spread the butter mixture over the bread. Top with the cheese, adding extra if needed.
- Place on a baking tray lined with parchment or a sil pat to prevent sticking and bake for 10 minutes until the cheese is melted and bubbly and browned to your satisfaction.
- Serve immediately. This will store in the fridge for maybe a day, but it needs to be reheated. Try to eat it all the day you make it.