Cheesy Garlic Bread Loaf (Print)

Golden loaf with melted mozzarella, cheddar, Parmesan, and garlic butter spread.

# What You 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 tablespoons unsalted butter, softened
06 - 3 cloves garlic, minced
07 - 2 tablespoons fresh parsley, finely chopped
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

# How to Make:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut the baguette in half lengthwise and place both halves cut side up on the prepared baking sheet.
03 - Combine softened butter, minced garlic, chopped parsley, salt, and black pepper in a small bowl until well blended.
04 - Evenly spread the garlic butter mixture over the cut sides of the bread.
05 - Sprinkle mozzarella, cheddar, and Parmesan cheeses uniformly over both bread halves.
06 - Bake in the preheated oven for 15 to 20 minutes until the cheese melts, bubbles, and the edges turn golden brown.
07 - Broil for an additional 2 minutes for extra crispiness, monitoring closely to avoid burning.
08 - Remove from the oven, let cool briefly, then slice and serve warm.

# Expert Advice:

01 -
  • It transforms a basic baguette into something so indulgent you'll want to make it constantly.
  • The triple-cheese blend creates layers of flavor that feel way more sophisticated than the effort requires.
  • It's the kind of dish that disappears in minutes whether you're serving it alongside soup or as a midnight snack.
02 -
  • Parchment paper isn't optional—it saves your sanity and prevents those crispy bits from sticking to the pan and tearing apart.
  • Softened butter is essential; if it's cold, you'll end up with lumps that don't spread evenly and leave dry patches.
  • The moment cheese starts bubbling is the moment to watch it closely, because it goes from perfect to overdone in about 90 seconds.
03 -
  • Make your garlic butter the morning of, cover it, and let it sit in the fridge—it actually tastes better after the flavors have melded together overnight.
  • Use a bread knife to slice, not a serrated one; you want clean cuts that don't compress the bread before it even hits the oven.
  • If you're feeding a crowd, this doubles beautifully and cooks in the same amount of time on a second sheet.

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