Cheesy Garlic Bread That's Golden and Gooey in 25 Minutes (No Soggy Middle)
This cheesy garlic bread is the side dish that disappears before dinner – crispy on the bottom, gooey on top, and ready in 25 minutes with no soggy spots. The secret is a mix of butter and olive oil for the perfect crunch.
Equipment
- Large Rimmed Baking Sheet
- Cast-Iron Skillet (optional)
- Small bowl
- Serrated Knife
- Box Grater
Ingredients
Garlic Butter
- 4 tablespoons salted butter, softened
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pinch salt
Bread
- 1 loaf (16 oz) French bread or ciabatta
Cheese
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat and prep the pan: Place a rack in the middle of the oven and preheat to 400°F. Line a baking sheet with parchment paper.
- Make the garlic butter: In a small bowl, mash the softened butter, olive oil, minced garlic, and a pinch of salt together with a fork until it looks like a thick paste. Stir in half the parsley.
- Slice the bread: Use a serrated knife to cut the loaf in half lengthwise, then cut each half into 3-4 pieces (so you have 6-8 total). Place them cut-side up on the baking sheet.
- Spread the garlic butter: Divide the garlic butter evenly among the bread slices, spreading it all the way to the edges.
- Top with cheese: Sprinkle the mozzarella evenly over the butter, then follow with the Parmesan. Don't pile it too high — a single layer melts more evenly.
- Bake: Bake for 10-12 minutes, until the cheese is fully melted and the edges of the bread are golden brown and crispy.
- Broil for the finish: Switch the oven to broil. Watch it closely — it needs 1-2 minutes max. Remove when the cheese is bubbling and browned in spots. Don't walk away.
- Garnish and serve: Sprinkle with the remaining fresh parsley and let it sit for 2 minutes before serving. This brief rest lets the cheese set slightly so it doesn't all slide off when you pick it up.
Notes
Storage: Assemble the garlic bread up to 2 hours ahead and refrigerate. Bake straight from the fridge, adding 2-3 minutes.
Reheat: Oven at 350°F for 5 minutes or air fryer at 350°F for 3 minutes. Avoid the microwave.
Variations: Dairy-free: use vegan butter and dairy-free mozzarella. Spicy: add 1/2 tsp red pepper flakes to the butter. Kid-friendly: skip the Parmesan and reduce garlic.