Hot, crackling at the edges, and luxuriously gooey in the center, this garlic bread baguette with a double hit of cheese is the kind of platter that draws everyone in. Fragrant garlic butter, plenty of mozzarella, and a finishing whisper of Parmesan create a deeply golden crust with a molten, stretchy middle. It comes together quickly and vanishes even faster.
Ingredients
- Baguette — 1 loaf (about 300 g (10.5 oz))
- Unsalted butter, softened — 80 g (2.8 oz)
- Garlic — 4 cloves
- Fresh parsley, finely chopped — 2 tbsp
- Mozzarella, shredded — 200 g (7 oz)
- Parmesan, grated — 40 g (1.4 oz)
- Olive oil — 1 tbsp
- Salt — 1/3 tsp
- Ground black pepper — 1/4 tsp
- Red pepper flakes (optional) — 1/4 tsp
Step-by-Step Recipe
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the softened butter with the minced garlic, parsley, salt, pepper, and red pepper flakes.
- Slice the baguette in half lengthwise. Arrange both halves cut-side up on the baking sheet.
- Spread the garlic butter evenly over the cut sides.
- Top with the shredded mozzarella, then add the Parmesan. Drizzle lightly with olive oil.
- Bake for 10–12 minutes, until golden and the cheese has melted. For extra crunch, broil for 2–3 minutes at the end if desired.
- Let the baguette rest for 2 minutes, cut into pieces, and serve hot.
Nutritional Value per Serving
| Calories | 380 kcal |
|---|---|
| Protein | 15 g |
| Fat | 20 g |
| Carbohydrates | 26 g |
| Fiber | 1.5 g |
| Sugars | 2 g |
| Sodium | 620 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- For extra stretch: swap some of the mozzarella for provolone or string cheese.
- Herbs to taste: parsley can be replaced with basil or dill.
- No Parmesan: increase the mozzarella to 250 g (8.8 oz) and add a pinch of paprika for color.
- More crunch: spread a thin layer of mayonnaise on the baguette under the cheese for a deeper golden finish.
- Make garlic butter ahead: keep it refrigerated for up to 5 days or freeze in portions.
What to Serve With It
- Creamy soups and tomato bisques
- Green salads with lemon dressing
- Marinara or tomato dipping sauce
Storage and Reheating
- Refrigerator: up to 2 days in an airtight container.
- Reheating: 350°F (180°C) oven for 6–8 minutes, or a dry skillet with a lid for 4–5 minutes.
- Freezing: Assemble the baguette with butter and cheese, wrap tightly, and freeze for up to 2 months. Bake straight from frozen, adding 3–5 minutes to the baking time.
FAQ
Can I use a different bread instead of a baguette?
Yes, ciabatta, a French loaf, or sourdough all work well. The baking time may vary slightly depending on thickness.
What can I use instead of Parmesan?
Grana Padano, Pecorino, or any hard, full-flavored cheese will work nicely.
How can I make it less rich?
Reduce the butter to 50 g (1.8 oz) and use part-skim mozzarella. Spread the cheese more sparingly.
Can I make it in a skillet?
Yes. Toast the baguette cut-side down over low heat until crisp, then add the cheese, cover, and warm until melted.