Cheesy Garlic Bread Loaf (Printable)

Warm golden loaf topped with melted cheeses and garlic butter, perfect as a snack or side.

# What You'll Need:

→ Bread

01 - 1 large baguette or Italian loaf

→ Cheese

02 - 1 ½ cups shredded mozzarella cheese
03 - ½ cup grated Parmesan cheese
04 - ½ cup shredded cheddar cheese

→ Spread

05 - 4 tbsp unsalted butter, softened
06 - 3 cloves garlic, minced
07 - 2 tbsp fresh parsley, finely chopped
08 - ½ tsp salt
09 - ¼ tsp black pepper

# How-to Steps:

01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Slice the baguette lengthwise, placing both halves cut side up on the baking sheet.
03 - Combine softened butter, minced garlic, chopped parsley, salt, and black pepper in a small bowl until uniform.
04 - Evenly spread the garlic butter mixture over the cut sides of the bread halves.
05 - Distribute shredded mozzarella, cheddar, and grated Parmesan evenly over both bread halves.
06 - Bake for 15 to 20 minutes until the cheese is melted, bubbly, and the edges turn golden brown.
07 - Optional: Broil for 2 minutes while monitoring closely to achieve extra crisp edges without burning.
08 - Remove from oven, allow to cool briefly, then slice into 8 portions and serve warm.

# Expert Pointers:

01 -
  • It comes together in under 40 minutes with just a handful of ingredients you probably have on hand.
  • The combination of three cheeses creates depth and flavor without any fussy technique.
  • It works as an appetizer, a side, or even a late-night snack when you need something satisfying.
02 -
  • Room-temperature butter spreads without tearing the bread, which keeps your bread intact instead of creating holes.
  • Don't skip the broil step if you love crispy, charred cheese edges—it transforms the texture from soft to irresistible.
  • Mozzarella and Parmesan are the non-negotiable pair; they balance moisture and flavor in ways other cheeses can't.
03 -
  • Use parchment paper so you're not scrubbing melted cheese off a baking sheet for twenty minutes after dinner.
  • If your bread is day-old or slightly stale, this recipe actually improves it by adding moisture and flavor without making it soggy.

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