This irresistibly buttery garlic bread takes a classic side dish and turns it into a crave-worthy centerpiece.
Each slice is brushed with a rich garlic butter blend, then baked until perfectly crisp on the edges while staying soft and fluffy inside.
The final layer of melted mozzarella creates that gooey, pull-apart texture that makes this recipe impossible to resist.
Perfect alongside pasta, soups, or even as a standalone snack, this cheesy garlic bread comes together quickly with simple ingredients.
Whether you’re serving it for a family dinner or a casual get-together, expect it to disappear fast—this is the kind of recipe people ask for again and again.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 8
Yield: 1 (1-pound) loaf
Ingredients
- 1/2 cup butter
- 1 1/2 tablespoons garlic powder
- 1 tablespoon dried parsley
- 1 (1-pound) loaf Italian bread, sliced into 1/2-inch pieces
- 1 (8-ounce) package shredded mozzarella cheese
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper if desired.
- In a small saucepan over medium heat, melt the butter. Stir in the garlic powder and dried parsley until fully combined.
- Arrange the bread slices in a single layer on the prepared baking sheet.
- Using a brush or spoon, generously coat each slice with the garlic butter mixture.
- Bake for about 10 minutes, or until the bread is lightly toasted.
- Remove from the oven and sprinkle mozzarella cheese evenly over each slice. Drizzle any remaining garlic butter on top.
- Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Serve warm and enjoy immediately.
Chefs Notes
- For extra flavor, add a pinch of salt or a light sprinkle of grated Parmesan cheese before the final bake.
- If you prefer fresh garlic, substitute 3 to 4 cloves minced in place of garlic powder.
- Broil for the last 1–2 minutes for a slightly crispier, golden cheese topping—watch closely to prevent burning.
- This recipe works great with French bread or ciabatta if Italian bread isn’t available.