This Homemade Cheesy Garlic Bread recipe is packed with flavor, and it's so easy to make. Packed with herby flavors and three types of cheese, it's the perfect side dish for just about any meal!
½cupsalted butterroom temperature (you can use unsalted and add salt)
2clovesgarlic very finely choppedabout 1 ½ teaspoons fresh or ½ teaspoon garlic powder
1tablespoonfresh parsleyfinely chopped
1tablespoongrated Parmesan cheese
1loaf French bread
2cupsmozzarella cheeseshredded
1cupcheddar cheeseshredded
Instructions
Preheat oven to 375 degrees F.
In a medium bowl, add butter, garlic, parsley, and Parmesan cheese.
Beat ingredients with an electric mixer on medium speed until combined and creamy. Taste and adjust to your preferences as desired.
Slice french bread in half crosswise and place on parchment lined baking sheet with the cut side up. Press halved loaves down with a cutting board or another sheet pan (this helps to prevent the edges from curling too much).
Spread butter evenly on the cut sides. Top each slice with shredded cheese.
Bake at 375 degrees F for 8-10 minutes until desired crispness is reached, broiling to brown further if desired.
Garnish with finely chopped parsley, then slice into strips. Serve hot.
Video
Notes
Make Ahead: You can make the homemade garlic butter ahead of time. It will last for up to a week in the fridge or for up to 6 months in the freezer. Keep it on hand so you can whip up fresh cheesy garlic bread quickly and easily anytime you wish!
Store: Store cheesy garlic bread in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
Freeze: Make the cheesy garlic bread, cook it, and let the slices completely cool. Place on a tray lined with parchment paper and put it in the freezer for 30 minutes. Once frozen, you can put the bread slices in a freezer-safe container or in a Ziploc bag. Wrap the slices individually in plastic wrap, or put parchment paper between each slice so they don't stick together. Store in the freezer for up to 6 months.