The most amazing and impressive cheesy garlic bread packed full of big flavours. An epic loaf to serve at a shared dinner or lunch, or on a grazing table. Filled with homemade garlic butter and two types of cheese, this is not your standard garlic bread.
This Epic Cheesy Garlic Bread was born out of a request to bring 'a loaf of bread' to a summer BBQ. I could have simply taken the loaf unfilled, but I was craving something a little more decadent.
This loaf consists of a tasty homemade garlic butter, loads of parsley and to top it all off - grated mozzarella. I'm a big fan of bread and cheese as you will probably know if you've checked out my super tasty XL Brie Wreath or my Creamy Spinach Cob Loaf.
- Bread: I love crusty bread and bought this loaf from my local supermarket's bakery section. Feel free to use any bread you like including a thinner French stick if you prefer. Feeling particularly domestic? Make your own loaf of bread using my No Knead Loaf or Mashed Potato Bread recipes.
- Parmesan: A bit of a luxury item, parmesan cheese is super tasty and adds a real punch to a recipe. For a slightly cheaper option, you could substitute it for Tasty cheese.
- Mozzarella: Again, mozzarella is not a cheap 'every day' cheese. But the stringy goodness is provides really does take this loaf to the next level. I always buy a block over pre-grated cheese. It's a lot cheaper this way.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 180°C fan bake.
In a large bowl, mix together the softened butter, crushed garlic, grated parmesan and finely chopped parsley until combined.
Slice the loaf of bread approximately 1.5cm thick, being careful not to cut all the way through.
Spread the butter mix over both sides of the sliced bread then stuff the grated mozzarella between each slice. Wrap the whole loaf in tin foil.
Bake in the oven for 30 minutes until the butter has melted and the mozzarella is stringy.
Leave wrapped in the foil until ready to serve. Serve while hot.
Garlic bread can be for everyone - even the gluten intolerant! Simply use your favourite pre-made loaf of gluten free bread, or make your own, and fill with the garlic and cheese goodness. There are so many great packet mixes for gluten free bread these days. An amazing dish to make for your coeliac/gluten free friend who probably hasn't had garlic bread in forever!
Fresh garlic is more intense and flavoursome than crushed garlic from a jar. Both work well in garlic bread, it just depends on what you have to hand and how garlicky you like your bread.
Leftover garlic bread can be stored in an airtight container in the fridge or pantry for up to two days.
If you want to get ahead, you could pre-make your garlic bread, without cooking it, and store it in the freezer for another day. Once you've prepared the loaf, wrap it in tin foil, then cling film to prevent freezer burn. Freeze for up to three months. Remove the cling film, then cook in the tin foil in the oven as instructed.
Shredded cheese is much more expensive than a block of cheese as you are paying for the convenience of using it straight away. I always buy cheese by the block and shred it myself at home. If cheese is on special, you can always grate it and freeze it in a snap lock bag for up to three months.
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Cheesy Garlic Bread
An epic garlic bread packed with parsley, mozzarella and parmesan.
- 100g butter, softened
- 3 cloves garlic, crushed
- 30g parmesan, grated
- Handful of parsley, chopped
- 1 large crusty loaf
- 100g mozzarella, grated
- Preheat oven to 180°C fan bake.
- In a large bowl, mix together the softened butter, crushed garlic, grated parmesan and finely chopped parsley until combined.
- Slice the loaf of bread approximately 1.5cm thick, being careful not to cut all the way through.
- Spread the butter mix over both sides of the sliced bread then stuff the grated mozzarella between each slice. Wrap the whole loaf in tin foil.
- Bake in the oven for 30 minutes until the butter has melted and the mozzarella is stringy.
- Leave wrapped in the foil until ready to serve. Serve while hot.
- I like using a large, crusty loaf for this recipe. But feel free to use smaller, French sticks if you prefer. Just adjust your cooking times to suit.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 231mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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I have made my garlic bread like this for over 50 years but I leave the foil open so the bread get nice and brown and crisp