Ultimate Garlic Bread with Mozzarella and Parmesan

This is the ultimate garlic bread: a crusty French loaf slathered with roasted garlic herb butter, then buried under a blanket of mozzarella and cheddar and broiled until the cheese blisters and turns golden.

The contrast of crunchy edges, soft center, and gooey, stretchy cheese makes it irresistible. It comes together in minutes and disappears even faster.

This garlic bread takes the classic side dish to a new level. Roasted garlic brings a sweet, mellow depth that raw garlic can't match, while parmesan adds a savory, salty bite to the butter.

A generous layer of mozzarella and cheddar melts into a bubbly, golden topping that stretches with every pull. Broiling at high heat gives the cheese those coveted toasted spots and the bread a crisp, crackly crust. Serve it alongside pasta, soup, or salad, or enjoy it on its own as a snack.

Ingredients

Why this recipe works

Roasting the garlic transforms it from sharp and pungent to sweet, nutty, and almost buttery. The slow heat caramelizes the natural sugars, creating a mellow paste that blends seamlessly into the butter. This is what gives the bread its deep, rounded garlic flavor without any harsh bite.

Broiling at 425°F (220°C) does double duty: it melts the cheese quickly while also toasting the surface, creating blistered brown spots and a crisp crust.

The high heat ensures the cheese becomes bubbly and golden before the bread dries out, leaving a soft, tender interior that contrasts with the crunchy edges.

Notes and substitutions

Use a good-quality French bread or baguette with a sturdy crust that can hold up to the topping. A softer loaf may become soggy. The butter should be softened to room temperature so it spreads easily, and the garlic should be roasted until completely soft for the smoothest texture.

For the cheese, a combination of mozzarella and cheddar gives the best of both worlds: mozzarella for that long, stretchy pull and cheddar for a sharper, more pronounced flavor.

If you prefer a milder taste, use all mozzarella. Freshly grated cheese melts better than pre-shredded, which often contains anti-caking agents.

• French bread: Ciabatta or sourdough loaf works well; choose a crusty loaf that can hold the topping.
• Unsalted butter: Salted butter can be used; reduce the added sea salt to 1/4 teaspoon.
• Fresh parsley: Use 1 teaspoon dried parsley, or substitute fresh chives or basil.
• Mozzarella and cheddar: Use provolone, fontina, or Monterey Jack for a different melt and flavor.

Equipment

• Baking sheet
• Mixing bowl
• Chef's knife
• Cutting board
• Fork or spoon for mashing
• Pastry brush or offset spatula