I just nailed a Recipe For Cheese Bread that puffs into a ridiculous golden crust and gets people elbowing each other for the last slice.

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I am obsessed with this cheesy bread because it hits right when I need something ridiculous and simple. I love the way melted shredded mozzarella cheese strings and the nutty bite of grated Parmesan cheese shows up in every slice.

And it smells like a party before you even pull it out. This isn’t a fancy Recipe For Cheese Bread meant to impress; it’s the kind that disappears at get-togethers and saves sad dinner nights.

I adore how flexible it is, so I make it again and again. Easy Cheesy Bread Recipes don’t often feel this satisfying.

Pure, cheesy joy.

Ingredients

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French bread: crunchy crust, soft inside, great for scooping melty cheese.
Butter: makes it rich and cozy, basically the glue for crisp edges.
Garlic: adds punch and warmth, it’s the reason you’ll crave seconds.
Mozzarella: gooey, stretchy comfort; it’s the cheesy hug everyone wants.
Parmesan: sharp, salty bite that cuts through richness and adds some tang.
Parsley: bright green pop, it freshens every bite and keeps it lively.
Italian seasoning: herby backbone, it’s how the bread feels more homemade.
Salt: tiny boost that wakes up all the other flavors, honest.
Pepper: mild heat and depth, it keeps things from tasting flat.
Red pepper flakes: optional kick, basically a tiny fire alarm for spiciness.

Ingredient Quantities

1 loaf French bread (about 12 to 16 oz) or a large baguette

1/2 cup unsalted butter, softened (1 stick)

3 cloves garlic, minced (or 1 teaspoon garlic powder if you like)

2 cups shredded mozzarella cheese, packed

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley, loosely packed

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper, or to taste

1/4 teaspoon red pepper flakes, optional for a little kick

How to Make this

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1. Preheat oven to 400°F and line a baking sheet with foil or parchment for easy cleanup.

2. Cut the French bread lengthwise in half, or slice into thick 1 inch pieces without cutting all the way through if you want pull apart bread, either way works.

3. In a bowl mix the softened butter with minced garlic (or 1 teaspoon garlic powder), chopped parsley, Italian seasoning, salt, black pepper and red pepper flakes if using. Stir till it’s well combined and smell is garlicky.

4. Spread the garlic butter evenly over the cut sides of the bread, getting into edges and any crevices so every bite has flavor.

5. Pack the shredded mozzarella on top of the buttered bread, pressing it down lightly so it melts into the bread. Sprinkle the grated Parmesan evenly over the mozzarella.

6. If you sliced the loaf crosswise for pull apart bread, press the cheese into the slices so it melts between pieces. If you split it lengthwise, put both halves on the baking sheet, cheese side up.

7. Bake in the preheated oven for about 10 to 12 minutes until the cheese is melted and starting to bubble and edges of the bread are golden.

8. For a golden, slightly crisp top turn the oven to broil and broil 1 to 2 minutes watching closely so it doesn’t burn. Remove when cheese has nice golden spots.

9. Let the bread rest 2 to 3 minutes, sprinkle a little extra chopped parsley for color, slice into pieces if needed and serve warm so the cheese strings and everyone asks for seconds.

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking sheet lined with foil or parchment
3. Sharp chef knife or serrated bread knife
4. Cutting board
5. Large mixing bowl
6. Rubber spatula or butter knife for spreading
7. Measuring cups and spoons
8. Cheese grater (for the Parmesan, unless pre-grated)
9. Oven mitts or pot holders
10. Tongs or a spatula for lifting the bread onto a platter

FAQ

Q: Can I make this ahead of time?

Yes. Prep the garlic butter and shred the cheese, then store them separately in the fridge up to 24 hours. Slice the bread right before baking so it stays crisp on the outside and soft inside.

Q: Can I use a different cheese?

Totally. Cheddar, provolone or a Mexican blend works great. Just keep about 2 cups total so it melts nicely, and mix in the Parmesan for extra flavor.

Q: How do I get the top extra golden and bubbly?

Bake until golden, then switch the oven to broil for 1 to 2 minutes, watching closely so it doesnt burn. Move the rack to the top third of the oven before broiling.

Q: My bread gets soggy sometimes. How do I avoid that?

Don’t overload with butter or cheese. Toast the cut side of the bread for 3 to 5 minutes before adding the topping, or open the loaf like a book so steam can escape while baking.

Q: Can I freeze extras?

Yes. Assemble, wrap tightly in foil, and freeze for up to 1 month. Bake from frozen at 375 F for about 20 to 25 minutes, then broil a minute if you want it extra crisp.

Q: Any tips if I want it spicier or more herby?

Add extra red pepper flakes, a pinch of cayenne, or swap parsley for chopped basil or chives. A little lemon zest in the butter brightens the whole thing if you want a fresher taste.

Quick & Easy Cheesy Bread For Any Occasion Recipe Substitutions and Variations

Butter: use equal amount of olive oil or 1/2 cup mayo if you want extra tang. Olive oil gives a crispier crust, mayo makes it super tender.
Garlic cloves: swap with 1 teaspoon garlic powder or 1 tablespoon jarred minced garlic. Powder is drier and lasts longer, jarred is more convenient but a bit milder.
Mozzarella cheese: try provolone, Monterey Jack, or a 50/50 mix with cheddar. Provolone melts nicely and Jack or cheddar add more sharp flavor.
Fresh parsley: replace with 1 teaspoon dried parsley or 2 tablespoons chopped green onions. Dried parsley is less bright but works fine, green onions give a nice bite.

Pro Tips

1) Let the butter get really soft, not melted. If it’s too cold it tears the bread, too melted and it soaks the loaf. Scoop it out and mash with a fork till it’s spreadable, you’ll get even garlicky pockets that way.

2) Stuff the cheese into the cuts or press it into the slices, not just on top. It melts into the bread and gives you gooey strings in every bite. Don’t pile it so high that the middle stays cold though.

3) If you want a crispy bottom put the bread on a preheated baking sheet or directly on the oven rack for the last few minutes. Watch it close when you broil, cheese goes from perfect to burned in 30 seconds.

4) Make the garlic butter ahead and freeze some in a zip bag or ice cube tray. Thaw in the fridge, spread and bake like normal. Saves time and makes weekday dinners feel fancy.

Quick & Easy Cheesy Bread For Any Occasion Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just nailed a Recipe For Cheese Bread that puffs into a ridiculous golden crust and gets people elbowing each other for the last slice.

Servings

servings

Calories

338

kcal

Equipment: 1. Oven (preheat to 400°F)
2. Baking sheet lined with foil or parchment
3. Sharp chef knife or serrated bread knife
4. Cutting board
5. Large mixing bowl
6. Rubber spatula or butter knife for spreading
7. Measuring cups and spoons
8. Cheese grater (for the Parmesan, unless pre-grated)
9. Oven mitts or pot holders
10. Tongs or a spatula for lifting the bread onto a platter

Ingredients

1 loaf French bread (about 12 to 16 oz) or a large baguette
1/2 cup unsalted butter, softened (1 stick)
3 cloves garlic, minced (or 1 teaspoon garlic powder if you like)
2 cups shredded mozzarella cheese, packed
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley, loosely packed
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/4 teaspoon red pepper flakes, optional for a little kick

Directions

Preheat oven to 400°F and line a baking sheet with foil or parchment for easy cleanup.
Cut the French bread lengthwise in half, or slice into thick 1 inch pieces without cutting all the way through if you want pull apart bread, either way works.
In a bowl mix the softened butter with minced garlic (or 1 teaspoon garlic powder), chopped parsley, Italian seasoning, salt, black pepper and red pepper flakes if using. Stir till it's well combined and smell is garlicky.
Spread the garlic butter evenly over the cut sides of the bread, getting into edges and any crevices so every bite has flavor.
Pack the shredded mozzarella on top of the buttered bread, pressing it down lightly so it melts into the bread. Sprinkle the grated Parmesan evenly over the mozzarella.
If you sliced the loaf crosswise for pull apart bread, press the cheese into the slices so it melts between pieces. If you split it lengthwise, put both halves on the baking sheet, cheese side up.
Bake in the preheated oven for about 10 to 12 minutes until the cheese is melted and starting to bubble and edges of the bread are golden.
For a golden, slightly crisp top turn the oven to broil and broil 1 to 2 minutes watching closely so it doesn't burn. Remove when cheese has nice golden spots.
Let the bread rest 2 to 3 minutes, sprinkle a little extra chopped parsley for color, slice into pieces if needed and serve warm so the cheese strings and everyone asks for seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.