This Cheesy Garlic Bread is stuffed with mozzarella, parsley, and garlic then drizzled with butter. Cutting a round loaf with a cross-hatch pattern gives more surface area for the gooey cheese!
My family gets very excited when garlic bread is on the menu. But add loads of mozzarella cheese to make a version of homemade garlic bread that will have everyone swooning!
Cheesy Garlic Bread
My gang loves when I go the extra mile and make garlic bread. I always have bread and rolls for dinner as a filler. Bill misses lunch many days when he’s overbooked and with Nick, the college boy, home for the summer, there’s a need for extra food. This is a unique bread. I cut a round loaf into a cross-hatch pattern and stuffed a mixture of cheese, herbs and garlic into the cracks! Before baking, it’s doused with melted butter. Sounds good, doesn’t it?
Tips for Making This Mozzarella Bread
- The toughest part about this homemade garlic bread is cutting it properly. Use a serrated knife and cut deep without slicing through the loaf.
- Depending on the size of your bread, you may not need all the melted butter. You don’t want it to be soggy with grease, but it’s great to have as much of the surface area coated with butter and cheese as possible.
- Use a sturdy loaf of bread with a good crust for this homemade garlic bread. See what looks best in the bakery section of your market or at a good bakery. A soft loaf will be more difficult to cut without compressing.
- Gooey mozzarella is wonderful in this bread, but any favorite melty cheese would work. Monterey Jack and Gouda come to mind.
- Use a fork or fingers to pull out and indulge on these cheesy pieces of this gooey mozzarella bread. Heavenly.
To Make this Homemade Garlic Bread, You May Need:
More Bread Recipes You’ll Love:
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- Herb Garlic Bread
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Cheesy Garlic Bread
This stuffed bread is a delicious twist on garlic bread!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
1 round loaf of sturdy bread (I used a country loaf)
2 cups shredded or 8–12 ounces sliced mozzarella
2 cloves garlic, finely minced
2 tablespoons finely minced parsley
1/4 teaspoon kosher salt
1/2 cup butter, melted (you may not use it all depending on the size of your loaf)
Preheat oven to 350 degrees.
Cut a cross-hatch or checkerboard pattern into your loaf. Cut almost all the way through the loaf. Set aside.
If using shredded mozzarella, mix together the mozzarella, minced garlic, parsley, and salt in a medium bowl.
Spread open the bread without breaking through the crust and fill slots with cheese mixture.
Again, spread open the bread and drizzle the butter over the cheese and down into the bread.
Wrap loaf in foil and place on baking sheet.
If using sliced mozzarella, cut the slices into smaller pieces and insert into the slots. Mix the butter with the garlic, parsley, and salt and drizzle over into the loaf.
Bake for 15-20 minutes or until cheese is melted. Open foil and bake another 5 minutes.
Depending on the size of your loaf and depth of your cuts, you may not need all the butter.