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Easy Cheesy Garlic Bread

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4.25 from 4 votes

This cheesy garlic bread is crisp on the outside, soft on the inside, full of garlic and butter flavors, and ready in 20 minutes! This recipe uses ciabatta bread and an Asiago and Parmesan cheese mixture for an addictive side dish to your favorite dinners

Overhead shot of cheesy slices of garlic bread

I don’t know about you, but I am in the mood for comfort food. Like, all the time. 2020, man… what are you doing?

I have quite a few comfort foods, which is why I’ve made an entire category on this blog dedicated to it. At the top of my list at any given time is basically anything that involves cheese. Carbs and cheese.

You know – mozzarella sticks, soft pretzels and beer cheese, pizza, baked mac and cheese, ham and cheese strata, cheddar bay biscuits… you get the idea. And now I’m adding homemade cheesy garlic bread to that list.

Side by side photos showing the process of slicing garlic bread

What kind of cheese should I use?

I love the combination of Asiago and Parmesan, but really what it comes down to is that you want good melting cheese.

Some other good cheese choices are the typical choice of mozzarella, a finely shredded cheddar, provolone or muenster.

But as is always the case, freshly shredded or grated always melt better and more smoothly than the pre-packaged kinds. They’ll work in a pinch, but fresh is better!

Four photo collage showing the process of assembling cheesy garlic bread

Tips for making cheesy garlic bread

I wouldn’t say that I’m picky about cheesy garlic bread, but I do have some opinions on the type of bread and cheeses I like the best.

  • Use a sturdy loaf of bread. My personal favorite is ciabatta, which isn’t the typical choice. Most people lean toward a French or Italian loaf, which will work just fine for this recipe as well. 
  • Use very soft butter, but not melted. If it’s melted, it’s going to seep into all the little crevices and not sit on the surface which won’t give the same texture we’re looking for on this bread.
  • Don’t substitute the minced garlic. You need to use minced garlic, as garlic powder just isn’t going to provide the same consistency you want for the butter spread.
  • The choice of cheese is up to you. If you’re not a fan of Asiago cheese, feel free to swap it out for mozzarella.  But I really love freshly grated Asiago cheese, or you can purchase it pre-grated.
  • Want more cheese? Add more cheese! I’ve outlined a moderate amount in the recipe below, but I’ve been known to add 50% more when the cheese craving hits hard.
  • You’ll need flat leaf parsley. When you’re checking out your choices at the store, make sure you grab flat-leaf parsley and not curly-leaf parsley. In my opinion, flat-leaf parsley has a more pleasant flavor – I find curly to be a tad bitter.
Four photo collage showing the process of assembling cheesy garlic bread

How to store garlic bread

Don’t refrigerate garlic bread, as it will dry it out and it will actually go stale more quickly that way.

It’s best stored at room temperature in an airtight bag or container after it’s cooled to room temperature. It will only last a couple days at room temperature.

If you want store it for a longer period of time, I’d recommend freezing it. Let it cool to room temperature, then wrap in a layer of plastic wrap followed by a layer of foil. Then place the bread in a freezer-safe bag and squeeze out all the excess air. Can be stored in the freezer for up to 3 months.

Overhead shot of cheesy slices of garlic bread

How to reheat garlic bread

To reheat garlic bread in the oven, wrap the bread in foil and place on a baking sheet on the middle rack (it can be sliced or still whole). Bake at 350°F for 10-15 minutes, or until warmed through.

If you want to broil the cheese a bit, uncover the top out of the foil and place on the top rack and set to broil for a couple minutes. Keep a close eye on it so it doesn’t burn!

I don’t recommend reheating it in the microwave as it will end up with an odd soft texture, and becomes hard at room temperature really quickly.

cheesy slices of garlic bread on a cutting board

What to serve with garlic bread

Here’s the thing about garlic bread: I believe it goes with basically anything.

I’d just eat a loaf on its own as my dinner if it were socially acceptable. Okay, fine, I’ve done that before and I’m not even sorry.

But here are some dinners that pair well with your hot, cheesy, crispy garlic bread:

Side shot of cheesy slices of garlic bread with golden crusts

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

Side shot of cheesy slices of garlic bread with golden crusts

Easy Cheesy Garlic Bread

4.25 from 4 votes
This cheesy garlic bread is crisp on the outside, soft on the inside, full of garlic and butter flavors, and ready in 20 minutes! This recipe uses ciabatta bread and an Asiago and Parmesan cheese mixture for an addictive side dish to your favorite dinners. 
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 slices

Ingredients
  

  • 1 loaf ciabatta bread
  • ½ cup unsalted butter, very soft
  • 3 cloves garlic, minced
  • tsp ground black pepper
  • 4 ounces asiago cheese, shredded
  • ½ cup parmesan cheese, grated
  • 2 tbsp flat leaf parsley, roughly chopped

Instructions
 

  • Preheat oven to 375°F.
  • Slice the ciabatta loaf in half lengthwise, trying to keep the top and bottom slices as even as possible.
  • In a small bowl, stir to combine butter, garlic and ground pepper.
  • Brush the butter mixture to the cut side of each half of the loaf, coating evenly to the edges.
  • In a separate small bowl, combine asiago and parmesan cheeses.
  • Top each buttered loaf evenly with the cheese mixture, and top evenly with parsley.
  • Place each half on a large baking sheet (cheese side up!) and bake for 10 minutes.
  • Leave the oven door closed and turn the oven to broil. Let broil for 3-4 minutes or until the cheese is bubbly and the top edges of the loaf are golden brown, keeping a close eye to ensure it doesn’t burn.
  • Remove from the oven and carefully transfer to a cutting board to slice into nice thick slices (depending on the size of your loaf, could be 8-10 slices on each half). Serve immediately and enjoy!

Notes

  • Choice of bread: My personal favorite is ciabatta, but a French or Italian loaf will work just fine for this recipe as well.
  • Use very soft butter, but not melted. If it’s melted, it’s going to seep into all the little crevices and not sit on the surface which won’t give the same texture we’re looking for on this bread.
  • Don’t substitute the minced garlic. You need to use minced garlic, as garlic powder just isn’t going to provide the same consistency you want for the butter spread.
  • The choice of cheese is up to you. If you’re not a fan of Asiago cheese, feel free to swap it out for mozzarella. And if you want more cheese, add more cheese! You can add 50% more when the cheese craving hits hard.
  • You’ll need flat leaf parsley. Curly leaf parsley is more bitter.

Nutrition

Serving: 1slice | Calories: 156kcal | Carbohydrates: 14g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 303mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg
Course Appetizer
Cuisine Italian
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