Cheesy Garlic Bread


It doesn’t get much better then a warm slice of cheesy garlic bread straight from the oven. Perfect for dipping in marinara sauce or serving as a side to all your favorite pastas and soups. I don’t share a lot of indulgent comfort food recipes on here other than desserts so I figured it was due time to share a recipe like so. This bread is so good I had a hard time knowing when to stop! I wanted to just keep reaching for slice after slice. Cheesy, garlic-y deliciousness!

Cheesy Garlic Bread | Cooking Classy

I’ve never really liked my bread drenched in butter – it just feels too heavy when it is. So I cut back the classic 1/2 cup butter you’ll find in just about any garlic cheese bread recipe and I used 4 Tbsp butter and 2 Tbsp olive oil. It makes it seem not quite so greasy. These were just the perfect ratios for me but if you like more butter feel free to add it. This is a versatile recipe, you can swap out the cheeses listed for others that you like, just use any good melting cheese (cheddar, provolone, muenster, etc). Then as far as the parsley goes, dried will work just fine too if you don’t already have it on hand it’s not really worth buying a bunch of fresh parsley only to use a tablespoon of it (I’d still use about 1 Tbsp dried). It’s more for looks really, and it adds a hint of flavor. Like I listed in the recipe you can use fresh garlic for a more robust flavor or the granulated garlic for a more mellow flavor. Just be sure to enjoy it warm for that gooey cheesy deliciousness! 

Cheesy Garlic Bread | Cooking ClassyCheesy Garlic Bread | Cooking Classy Cheesy Garlic Bread | Cooking Classy Cheesy Garlic Bread | Cooking ClassyCheesy Garlic Bread | Cooking ClassyCheesy Garlic Bread | Cooking Classy


Cheesy Garlic Bread

5 from 5 votes


  • 1 (14 oz) loaf French or Italian bread
  • 1/4 cup salted butter , softened
  • 2 Tbsp olive oil (not extra virgin)
  • 1 Tbsp minced garlic , or 1 tsp granulated garlic
  • Salt and freshly ground black pepper , to taste
  • 1 1/4 cups shredded mozzarella cheese
  • 1/3 cup finely shredded parmesan cheese
  • 1 Tbsp finely chopped fresh parsley


  1. Preheat oven to 400 degrees. Slice bread in half lengthwise (though height of bread). Cut two sheets of foil about 24-inch long and place side by side letting one slightly overlap the other on a rimmed cookie sheet. Place bread, cut side up, on baking sheet.
  2. In a mixing bowl, using a fork, stir together butter, olive oil, garlic, salt and pepper. Spoon and spread mixture evenly over entire surface of both bread halves (working to coat the edges too so they don't burn). Wrap foil over bread and crimp edges together and roll ends of foil up. Bake 10 minutes.
  3. Remove from oven, open foil and roll foil inward. Sprinkle bread evenly with cheeses. Return to oven, bake uncovered, 5 - 6 minutes longer (broil during last 1 - 2 minutes for a crisper bread and more golden cheese if desired, no need to move rack upward). Sprinkle tops evenly with parsley. Cut into slices and serve warm.



  • Medeja: I had the idea to make garlic bread at home for a while :) still planning. Looks really easy. July 18, 2015 at 1:36am Reply

  • mascasa: ¡Excelente receta! tiene una presentación increible, con unas bonitas fotografías, parece fácil de elaborar. No veo el momento de probarla.
    Gracias por compartirla con todos. July 18, 2015 at 4:10am Reply

  • Laura Dembowski: I don’t like butter on my bread either, but I always make an exception for garlic bread. Yum! July 18, 2015 at 6:28am Reply

  • Cathleen @ A Taste Of Madness: I don’t remember the last time I made garlic bread! Thanks for the reminder! July 19, 2015 at 8:28am Reply

  • sara: YUM! This is making me very hungry. :) July 20, 2015 at 9:48am Reply

    • Jaclyn: Mission accomplished. :) Thanks Sara! July 20, 2015 at 8:12pm Reply

  • Kayle (The Cooking Actress): PERFECTION! I love cheesy garlic bread!!! July 29, 2015 at 6:12pm Reply

  • Brittney: What if I only have extra virgin olive oil,
    Will that not work? November 6, 2015 at 1:30pm Reply

    • Jaclyn: I don’t prefer it with this recipe because the flavor of the extra virgin olive oil is stronger and will show through more than regular (refined) olive oil, but if you like that more noticeable flavor than no prob. November 12, 2015 at 5:26pm Reply

  • Kelly: I tried this recipe and it tasted great! I had it with some spinach and cheese ravioli (from the freezer aisle) and I figured the ravioli and pasta sauce would go great with the garlic bread. I had taco mix kraft cheese so I just used that instead of the Parmesan and I didn’t have fresh parsley so I just left it without. It all tasted great though! It’d probably taste even better if I had all the specific ingredients for this recipe so I’ll be sure to do that next time. Also, I was super hungry as I was making this so I just put the butter mixture sauce and then the cheese on my halved bread and popped it in my toaster oven instead of doing all the waiting and different steps (I’m pretty impatient when I’m hungry as you can tell) and it all still turned out tasting great! Thank you Jaclyn for the amazing recipe! February 1, 2016 at 1:24am Reply

  • Jen: Do you think you could make this and then freeze it before baking? February 10, 2016 at 1:06am Reply

    • Jaclyn: I think that would be fine, I’d just let it thaw before baking. February 10, 2016 at 9:44am Reply

  • pat: Do you think I can make ahead if time for a potluck and just rewarm when I get to their house? May 2, 2016 at 1:58pm Reply

  • Eva: Always buying them from the shop. Gotto try this and make my own. Oh garlic breads. Love them xx May 22, 2016 at 6:48am Reply

  • Dick Metz: Could someone clarify the instructions regarding the foil? Is it indicating that once you have all of the ingredients placed on top of each half of the bread, you make a foil packet out of the second sheet in order to wrap up the bread before baking? Or, additional do you bake the bread on top of both sheets using the second sheet of foil to keep everything in place? June 2, 2016 at 11:20pm Reply

  • Heidi: So simple and easy to Make! We loved it! Paired it with our lemon garlic shrimp pasta…thank you for sharing your recipe😍 June 29, 2016 at 4:22pm Reply

    • Jaclyn: Glad you loved it Heidi! July 19, 2016 at 12:42pm Reply

  • Digga: I’m trying this tonight, my kids will go crazy for this… July 27, 2016 at 8:21am Reply

  • Marinalva Dias Ribeiro: Favor enviar em português pois,estou no Brasil.E gostei muito do visual parece delicioso!como prepara?. September 18, 2016 at 11:53am Reply

  • Shahida: Just made this today with baked ziti. I used butter, shredded cheddar cheese, mozzarella cheese, garlic power, dry Italian seasoning, mixed it together, spread it on the bread, baked and done! Everyone loved it. Thank you! October 15, 2016 at 7:52pm Reply

    • Jaclyn: Sounds delish! Glad you liked it Shahida! October 18, 2016 at 11:02am Reply

  • Anupama: Hi Jaclyn, I just wander to know, in which mode of OTG did you bake this bread? Convection or microwave plus convection?? July 4, 2017 at 2:22am Reply

    • Jaclyn: No convection on this. July 5, 2017 at 9:35am Reply

  • Sophia: Soooo delicious! I followed the recipe exactly and it was perfect. I will have to make more next time. We ran out so fast! December 18, 2017 at 4:20pm Reply

  • Erica Rae: It was awesome! Thank you December 29, 2017 at 6:15pm Reply

    • Jaclyn: So glad you liked it! January 3, 2018 at 12:40pm Reply

  • Elaine: I do not use foil, instead I put the broiler on and put the garlic bread on a pizza pan and broil it for a few minutes. Fast! But watch the bread carefully, as it can burn quickly. January 27, 2018 at 5:29am Reply

  • Nicole Da Silva: This recipe is perfect. Did not change a thing except that i used only 1 cup of mozzarella cuz that’s all i had. Made it last friday with spaghetti and meatballs for guests. it was only the 4 of us and we ate the entire loaf! January 27, 2018 at 8:17am Reply

  • Gianna: Tried this and loved it!! Made it with Italian rolls so they were like mini loafs!! So yummy! February 10, 2018 at 6:16pm Reply

    • Jaclyn: Thanks for the feedback, glad you loved it! February 12, 2018 at 10:11am Reply

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