I love cheesy garlic bread, but don’t like it to be greasy. We’ll usually break out the garlic bread when serving something like pasta or soups. So we don’t want it to be too heavy by itself. This recipe makes garlic bread with crisp edges and a soft buttery center. There’s lots of garlic, fresh basil, and just enough cheese to make it extra delicious.
How to Make Cheesy Garlic Bread from Scratch
I love making garlic bread with French bread (or a baguette), but you could use just about any type of bread you like. Try to find one that’s pretty fresh. The center should be soft. We love this recipe so much, we’ve shared another garlic bread recipe with an even softer center. Slice the bread down the middle then grab a bowl. Smash softened butter, garlic, cheese, and chopped fresh basil together. We use two kinds of cheese – mozzarella and cheddar — but any cheese would work, here. Feta or goat cheese would be really delicious. Spread the butter and cheesy goodness all over the bread then bake in the oven until golden brown. See how the edges are crisp and the center is soft and gooey? Just perfect for soaking up extra sauce on your plate or dipping into soup. Recipe updated, originally posted November 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 2 garlic cloves 1/8 teaspoon sea salt 8 tablespoons butter, at room temperature 3 ounces mozzarella cheese, coarsely grated (about 3/4 cup) 3 ounces cheddar cheese, coarsely grated (about 3/4 cup) 1/2 cup loosely packed fresh basil leaves, chopped 2In a small bowl, mix the garlic paste, butter, mozzarella cheese, cheddar cheese, and the chopped basil together until well blended. Cut bread in half lengthwise, and cut in half crosswise if very long. Spread the garlic butter mixture over the cut-side of the bread. Place bread cut side up onto the baking sheet. 3Bake bread until the bread is golden around the edges and the cheese has melted, 10 to 15 minutes. Then the oven to broil, until the cheese starts to bubble and turns golden brown, 1 to 2 minutes.
