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Garlic Bread · Cheesy

Cheesy Garlic Bread

8

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for Italian seasoning

    Instead of Italian seasoning

    • Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
    • Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
    • Dried oregano alone: The same amount. Stronger and simpler.

    More for Italian seasoning

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for Parmesan cheese

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.

  • Swaps for parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

Step 1 of 8

Heat the oven to 400°F (200°C) with a rack in the middle.

400°F

Step 2 of 8

In a bowl, mash the butter, garlic, Italian seasoning and salt with a fork until evenly mixed.

Step 3 of 8

Slice (how to slice) Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid
the loaf in half horizontally and spread the garlic butter over both cut sides to the edges.

Step 4 of 8

Set the halves cut side up on a sheet pan and bake until the edges just start to crisp.

400°F

Step 5 of 8

Take the pan out and scatter the mozzarella and Parmesan evenly over the bread.

Step 6 of 8

Bake until the cheese is fully melted and bubbling.

400°F

Step 7 of 8

For browned spots,
broil (how to broil) Broil Cook or brown food with strong heat from the top of the oven, like an upside-down grill. 1. Move an oven rack so the food will sit 3 to 6 inches from the heat.2. Turn the broiler on and give it a few minutes to heat.3. Use a metal pan (never glass that isn't broiler-safe) and put the food in.4. Stay at the oven and check every minute; things go from brown to burnt fast.5. Turn the food if the recipe says to. Done when: The top is browned and bubbly or charred in spots, usually in 1 to 5 minutes. Safety: Don't use parchment or wax paper under the broiler; it can catch fire. Use foil or a bare pan.How to broil: mistakes to avoid
, watching closely, until the cheese is golden in places.

Step 8 of 8

Sprinkle with parsley, let it sit a couple of minutes so the cheese sets, then slice and serve.

All done

Enjoy!

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Ingredients

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for Italian seasoning

    Instead of Italian seasoning

    • Homemade blend: For 1 tsp: ½ tsp dried oregano, ¼ tsp dried basil, ¼ tsp dried thyme (a pinch of rosemary if you have it). The same thing.
    • Herbes de Provence: The same amount. Similar, often with lavender; a little more floral.
    • Dried oregano alone: The same amount. Stronger and simpler.

    More for Italian seasoning

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for Parmesan cheese

    Instead of parmesan

    • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
    • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
    • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

    More for parmesan

    Cooking for an allergy? Check every label.

  • Swaps for parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley