Name: Cheesy Garlic Bliss Bread
Prep time: 5 min
Cook time: PT-488454H50M33S
Total time: PT-488454H50M33S
Cuisine: Italian-American
Ingredients: 1 loaf of French bread or baguette (sliced lengthwise); ½ cup unsalted butter, softened; 2–3 cloves garlic, minced; 1 cup shredded mozzarella or Parmesan cheese (optional)

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This Cheesy Garlic Bliss Bread is exactly what it sounds like: pure, buttery, garlicky, cheesy indulgence. Every bite is a savory experience, from the crunchy edges to the gooey, melted center. I love serving it as a comforting side dish with pasta or soups, but it also makes a show-stealing appetizer for gatherings.

Cheesy Garlic Bliss Bread

Why You’ll Love This Recipe

I can never resist a good garlic bread—but this version goes above and beyond. The combo of zesty garlic and creamy melted cheese over a crisp French loaf is downright addictive. It’s quick to make, family-friendly, and only takes a handful of ingredients. I like how customizable it is too—I can go big on the cheese, switch up the bread, or even add herbs for a different flavor twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 loaf of French bread or baguette (sliced in half lengthwise)
½ cup unsalted butter, softened
2–3 cloves garlic, minced
1 cup shredded mozzarella or Parmesan cheese (optional, for extra cheesy goodness)

Directions

I preheat the oven to 375°F (190°C).
While that’s heating, I mix the softened butter with the minced garlic in a small bowl until well combined.
I spread this buttery garlic mixture generously over the cut sides of the bread.
If I want that extra cheesy goodness, I sprinkle the shredded mozzarella or Parmesan evenly over the top.
I place the bread halves on a baking sheet and bake for about 10–12 minutes, or until the edges are golden and the cheese is bubbly.
For a crispier top, I sometimes broil it for an additional 1–2 minutes—but I watch it closely to prevent burning.
I remove it from the oven, let it cool slightly, then slice and serve warm.

Servings and timing

This recipe makes about 6–8 servings depending on how thick I slice it. Prep takes only 5 minutes, and baking adds another 10–12 minutes. Altogether, I can have this cheesy delight on the table in under 20 minutes.

Variations

I sometimes swap in sourdough or ciabatta for a different bread texture.
For a spicy kick, I add crushed red pepper flakes into the butter mixture.
I mix in chopped parsley or Italian seasoning to give the bread a more herby aroma.
Using a blend of cheeses—like mozzarella and sharp cheddar—makes it extra gooey and flavorful.
For a milder garlic flavor, I roast the garlic cloves before mixing them with butter.

storage/reheating

If I have leftovers, I wrap them tightly in foil and store them in the fridge for up to 3 days. To reheat, I pop them in a preheated oven at 350°F (175°C) for about 8–10 minutes until warmed through. I avoid microwaving, as it tends to make the bread soggy instead of crisp.

FAQs

How do I make this garlic bread even crispier?

I like broiling it for a couple of minutes at the end. Just keep an eye on it—it can burn quickly under the broiler.

Can I use garlic powder instead of fresh garlic?

Yes, I can substitute with about ½ teaspoon of garlic powder if I don’t have fresh garlic on hand.

What’s the best type of cheese for this recipe?

Mozzarella melts beautifully, but I also enjoy the salty punch of Parmesan or a mix of both.

Can I freeze the garlic bread?

Yes, I often freeze it before baking. I wrap the prepared (but unbaked) bread tightly and freeze. When I want it, I bake it directly from frozen—just add a few extra minutes.

Is this bread spicy?

Not unless I add spice to it. The basic version is rich and savory without any heat.

Conclusion

Cheesy Garlic Bliss Bread is one of those simple pleasures I keep going back to. Whether I serve it with dinner or just enjoy it on its own, it never fails to satisfy. With melty cheese, rich garlic butter, and golden crispy bread, it’s a recipe I love making—and devouring—again and again.