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cheesy garlic bread fresh out the oven garnished with parsley
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5 from 4 votes

Easy Cheesy Garlic Bread

This Cheesy Garlic Bread couldn't be easier to make! It's quick, outrageously delicious and perfect finger food for any occasion!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 374kcal
Cost: £1 / $1


  • Large Baking Tray
  • Sharp Knife & Chopping Board
  • Bread Knife
  • Foil
  • Small Pot (for melted butter)
  • Brush


  • 1x 14oz/400g loaf of Bread (see notes)
  • 2-2.5cups / 200-250g Mozzarella, shredded
  • 6 tbsp Unsalted Butter
  • 3 cloves of Garlic, grated/minced
  • 1 tbsp Parsley, finely diced (plus extra to serve)
  • 1/4 tsp Salt, or to taste
  • 1/8 tsp Black Pepper, or to taste


  • Pre heat oven to 356F/180C
  • Melt butter in the microwave or in a pot over low heat. Combine in a small pot with 3 grated/minced cloves of garlic, 1 tbsp finely diced parsley and 1/4tsp salt & 1/8tsp black pepper (or to taste). Place to one side.
  • Slice your loaf in half, to make 2 equally sized 'open' loaves. Evenly coat each loaf with your garlic butter.
  • Place on a suitably sized tray, cover with foil (make a tent, crimp at the edges but don't rest on top or will stick to garlic butter) and bake for 10-15mins, or until the edges start to brown. Unwrap foil, sprinkle over mozzarella and place back in the oven until golden and bubbly (another 10mins or so). If you slightly over cooked the first time around then grill/broil the second time around, just so it cooks the cheese and not the bread itself.
  • Sprinkle with a pinch more parsley, slice into wedges and serve up!



a) Bread - Use a flatfish loaf, no longer than around 12” and 14oz/400g in weight. Try and use a soft loaf or it’ll go too crunchy in the oven. French or Italian bread works great.
b) Salt - I usually go for unsalted butter so you can control the salt easier. I find anywhere between 1/4-1/2tsp salt works great, but work to preference. If you're unsure just dip your little finger in the butter after you've salted to test BEFORE adding garlic/brushing the bread.
c) Parsley - I definitely recommend fresh parsley for this one, plus it gives you the option to garnish. If you've only got dried I recommend using 1 tsp and letting it sit in the melted butter for a little while so it softens.
d) Cheese - Mozzarella is a must! Mellow enough to allow the garlic to shine, fairly low fat content so less grease than other cheeses AND the glorious cheese pull.
e) Make Ahead - Perfect to make ahead! Just brush with garlic butter, wrap in foil and place in the fridge. Take out the foil and bake (then cheese and bake again as recipe states). It's best served fresh, but you can bake it and store in the fridge, just keep in foil and bake at same temp until heated through.
f) Calories - based on using 2.25cups cheese and shared between 6.


Calories: 374kcal | Carbohydrates: 34.19g | Protein: 15.75g | Fat: 19.32g | Saturated Fat: 10.794g | Polyunsaturated Fat: 1.673g | Monounsaturated Fat: 5.389g | Trans Fat: 0.018g | Cholesterol: 48mg | Sodium: 690mg | Potassium: 136mg | Fiber: 1.9g | Sugar: 4.2g | Vitamin A: 576IU | Vitamin C: 1.3mg | Calcium: 318mg | Iron: 2.8mg