Ingredients
1 large loaf French or Italian bread, about 14 to 16 ounces
1/2 cup unsalted butter, softened
3 garlic cloves, finely minced
2 tablespoons finely chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 cup shredded low-moisture mozzarella cheese
2 tablespoons grated Parmesan cheese, optional
1/8 teaspoon crushed red pepper flakes, optional
Instructions
1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil.
2. Place the loaf on a cutting board and slice it in half lengthwise.
3. Arrange both bread halves cut-side up on the prepared baking sheet.
4. Add the softened butter, minced garlic, parsley, garlic powder, salt, and optional crushed red pepper flakes to a small bowl.
5. Mix until the garlic and herbs are evenly distributed throughout the butter.
6. Divide the garlic butter between the two bread halves.
7. Spread the mixture evenly from edge to edge, including the corners.
8. Bake the bread for 8 to 10 minutes, until the butter has melted and the edges begin to crisp.
9. Carefully remove the baking sheet from the oven.
10. Sprinkle the shredded mozzarella evenly over both bread halves.
11. Sprinkle the optional Parmesan cheese over the mozzarella.
12. Return the bread to the oven and bake for another 3 to 5 minutes, until the cheese is completely melted.
13. For browned and bubbling cheese, broil the bread for 1 to 2 minutes. Watch it closely to prevent burning.
14. Remove the bread from the oven and let it rest for 2 to 3 minutes.
15. Cut each bread half into slices and serve warm.
Notes
Use softened butter instead of melted butter. Softened butter stays on the cut surface and helps prevent the bottom of the bread from becoming greasy.
Low-moisture mozzarella works best because it melts smoothly without releasing too much liquid.
French bread produces crisp edges and a light center. Italian bread creates wider, softer slices.
For a stronger garlic flavor, increase the fresh garlic to 4 cloves.
For a milder garlic bread, reduce the fresh garlic to 2 cloves.
Replace up to half of the mozzarella with shredded provolone, Monterey Jack, or mild cheddar.
Use 2 teaspoons of dried parsley when fresh parsley is unavailable.
Watch the bread carefully while broiling because the cheese can brown very quickly.
Store cooled leftovers in an airtight container or wrap them tightly in foil.
Refrigerate leftover garlic bread for up to 4 days.
Reheat in a 350°F oven for 7 to 10 minutes, or until the cheese is melted and the edges are crisp.