French bread, a delectable garlic butter mixture, and mozzarella and parmesan cheese are used to make this garlic bread with cheese. In addition, this recipe contains a secret ingredient that elevates it to the restaurant level!
Garlic Bread With Cheese
Did you really believe I could publish a recipe for garlic bread without including cheese?
I'm eager to let you in on a secret ingredient that gives this garlic bread a special touch. Check out my PRO tips, how to freeze it to bake another day, reheating guidelines, etc. after seeing if you can find it below.
- The best option for garlic bread is French bread.
- Butter: For this recipe, the best-salted butter is recommended. I like to use Land O' Lakes or Cabot.
- Fresh garlic: Mince it yourself at home, the fresher the better.
- The best cheeses for taste and texture are Parmesan and Mozzarella, which can be shredded or grated at home from a block.
- Italian salad dressing is optional but raises the quality of the salad to that of a restaurant. Although you can make your own at home, I use Olive Garden salad dressing.
How to Make It
- To make two thinner pieces of bread of the same size, cut the loaf in half.
- 1 cup of mozzarella cheese, 1 clove of minced garlic, and Italian salad dressing should be combined.
- Over each slice of bread, spread it evenly. Add the remaining 2 cups of mozzarella after the Parmesan.
- After 10 minutes of baking at 350°, turn the heat up to 450° and continue baking for up to 8 more minutes, or until the top starts to brown.
- Slice into 1-inch pieces, top with parsley, and serve with homemade marinara sauce, pasta, or soup.
Why is my Garlic Bread Soggy
- Garlic bread can become soggy if it is allowed to sit too long before baking or if the temperature is too low.
- For this recipe, we'll bake it at 350° for 10 minutes to melt the cheese, then turn the heat up to 450° for the final 8 minutes of baking, or until the top starts to brown. Make sure to keep an eye on it to prevent burning.
- I prefer to use a heavy 1-pound loaf of French bread so that I can cut it in half and still have two thick pieces to support the cheese and garlic butter spread.
Freezer Garlic Bread
This recipe can be made in advance, frozen, and later served.
- Slice the bread after preparing it as directed. (Avoid baking it.) For 40 minutes, flash freeze the item. Freeze it for up to three months after transferring it to an airtight freezer bag.
- When ready to serve, bake it for 13 minutes at 350 degrees until the cheese is melted. Then turn up the heat to 450° and bake for up to 8 more minutes, or until the top starts to brown.
- The best bread to use for this recipe is French bread. The soft center is ideal for absorbing the cheesy garlic butter spread, and the crispy outer crust helps it hold up well.
- Use fresh garlic rather than jarred; it is much more flavorful! If the garlic clove isn't fresh, it might bake up looking blueish green. This is a result of the acid in the Italian dressing. Eaten safely, nonetheless.
- Your own freshly grated Parmesan and mozzarella cheese will taste and melt much better.
- For this recipe, use high-quality ingredients. I like to use butter from Cabot or Land O' Lakes.
For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
- Simply wrap the garlic bread in foil and bake it at 350° for 10–15 minutes for frozen or 15-20 minutes for refrigerated, or until heated through.
- Turn the power down to about 40% and reheat it in the microwave for about a minute with a cover on. The texture of the bread will change and it will become very chewy if it becomes too hot.
Garlic Bread With Cheese
- 1 loaf French bread
- 1 stick salted butter
- 6 cloves garlic
- ¼ cup Italian salad dressing
- ¼ cup Parmesan Cheese
- 3 cups shredded mozzarella cheese
- Fresh Parsley
- Preheat oven to 350°.
- Combine the butter, garlic, Italian salad dressing, and 1 cup of the Mozzarella cheese in a large bowl until well incorporated.
- Slice the French bread in half lengthwise and spread the top of each half with equal amounts of garlic butter.
- Place the halves on a baking sheet, butter side up. Top with Parmesan cheese, then with remaining Mozzarella.
- Bake for 10 minutes, until the cheese is melted.
- Increase heat to 450° and bake for up to 8 additional minutes, until the top begins to brown. Keep an eye on it during this time.
- Remove and cut into 1-inch slices. Garnish with parsley and serve with pasta, soup, or homemade marinara sauce.
- French Bread is the best kind to use for this recipe. It has a crispy outer crust which allows it to hold up well, and it's soft in the middle which is perfect for absorbing the cheesy garlic butter spread!
- Use fresh garlic instead of jarred, it tastes much better! If the garlic clove isn't fresh it may turn a blueish green color when it bakes. This is from the acid in the Italian dressing. It's still safe to eat.
- Shred/grate your own Parmesan and Mozzarella cheese from a block, it tastes and melts much better.
- Use high-quality ingredients for this recipe. I like to use Cabot or Land O' Lakes Butter.
StorageStore in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- To reheat garlic bread, simply wrap it in foil and bake it at 350° until heated through, about 10 minutes for refrigerated or 15-20 minutes for frozen.
- To reheat it in the microwave, turn the power down to around 40% and reheat with a cover over it for 1 minute or so. If the bread gets too hot, it will lose its texture and become very chewy.
Freezer Garlic BreadThis recipe can be prepared ahead of time to freeze and serve later.
- Prepare the bread as outlined and cut it into 1-inch slices. (Don't bake it.) Flash freeze it for 40 minutes. Transfer it to an airtight freezer bag and freeze for up to 3 months.
- When ready to serve, bake it at 350° until the cheese is melted, (about 13 minutes). Then increase heat to 450° and bake until the top begins to brown, (up to 8 more minutes).