Cheesy Garlic-Herb Bread
This easy appetizer or side dish transforms a loaf of bread into a delicious dish ready for sharing. Perfect for feeding a crowd, as everyone can pull off pieces as needed.
Servings people (makes one loaf)
Ingredients
Bread and Cheese - Start here and then pick one topping option from the following list
- 1 loaf 16-24-oz. crusty bread (we recommend sourdough)
- 8 ounces mozzarella cheese freshly grated
Topping Option 1
- ½ cup pesto
Topping Option 2 - Mix and allow to stand for at least an hour before brushing onto bread
- ½ cup extra virgin olive oil
- 2-3 cloves pressed garlic
Topping Option 3 - Mix and allow to stand for at least an hour before brushing onto bread
- ½ cup extra virgin olive oil
- 2-3 cloves pressed garlic
- 3 tablespoons fresh rosemary chopped
Topping Option 4 - Mix before topping bread
- ½ cup butter melted
- 3 tablespoons garlic bread seasoning
Topping Option 5 - Mix before topping bread
- ½ cup butter melted
- 2 cloves pressed garlic
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 350℉. Line a baking sheet with aluminum foil.
- Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have a grid of 1 1/2″ pieces that are still attached to the bottom of the bread.
- Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese.
- Bake for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.
Notes
- Store leftovers, tightly wrapped, at room temperature and enjoy within 24 hours for best results. If stored in the refrigerator, enjoy within about 3 days.
Planning Ahead
- Refrigerator: Assemble the whole loaf, wrap tightly, and store in the fridge for up to 24 hours before baking.
- Freezer: Assemble the whole loaf, wrap tightly in plastic wrap and then foil, and freeze for up to 1-3 months. When ready to bake, place the frozen loaf on a foil lined pan, tent loosely with more foil, and bake for 15-20 minutes, then uncover and bake for an additional 10-15 minutes, or until the top is golden and everything is hot and bubbly.
Helpful Recipes
Nutrition
Serving: 1serving (1/8 loaf, made with pesto and mozzarella), Calories: 461kcal, Carbohydrates: 31g, Protein: 12g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 533mg, Potassium: 144mg, Fiber: 2g, Sugar: 18g, Vitamin A: 504IU, Calcium: 168mg, Iron: 1mg
Calories: 461kcal
Cost: $6
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