Garlic Cheese Bread Recipe
It doesn’t get much better than a hot slice of cheesy garlic bread straight from the oven. Perfect for dipping in marinara sauce or serving as an accompaniment to all your favorite pastas and soups.
I don’t share a lot of indulgent comfort food recipes here other than desserts, so I thought it was time to share a recipe like this Garlic Cheese Bread.
I just wanted to keep looking slice after slice. Cheese and garlic delicacies!
I never really liked my bread soaked in butter – it just feels too heavy when it is. So I reduced the classic 1/2 cup butter that you’ll find in just about any homemade garlic bread recipe and used 4 tbsp of butter and 2 tbsp of oil. olive.
It doesn’t sound so greasy. These were just the perfect ratios for me, but feel free to add more butter if you like it.
It’s a versatile recipe, you can swap the cheeses listed for others you like, just use any good melted cheese (cheddar, provolone, muenster, etc.).
When it comes to parsley, the dried one will work great too if you don’t already have some fresh on hand. It’s not really worth buying a bunch of fresh parsley just to use a tablespoon (I would still use about 1 tbsp dried). It’s more for the look, and it adds a touch of flavor.
As I indicated in the recipe, you can use fresh garlic for a more robust flavor or granulated garlic for a milder flavor. Just be sure to enjoy it hot for this delicious gooey cheese!
Ingredients for cheese and garlic bread
For this easy garlic bread recipe you will need:
- French or Italian bread
- Salted butter
- Olive oil
- Fresh granulated garlic
- Salt and pepper
- Grated mozzarella
- Grated parmesan
- Fresh parsley
How to make garlic bread
- Preheat the oven and cut the bread in half lengthwise.
- In a mixing bowl, combine the butter, olive oil, garlic, salt and pepper.
- Spread the mixture on both bread halves, then wrap foil over the bread and bake for 10 minutes.
- Remove bread from oven and sprinkle with cheese.
- Bake homemade garlic bread until the cheese is golden and sparkling.