Roasted Garlic Cheese Bread
Garlic cheese bread is one of my (many) favorite foods, so this Roasted Garlic Cheese Bread is my take on everything I love about it from the various places I get it. It’s a MUST when we order pizza, and probably the first thing I eat. I think I like it more than the pizza most of the time.
The roasted bulb of garlic really makes this cheese bread stand out. When garlic is roasted it becomes deliciously sweet. You don’t get any of the strong harshness you would have with fresh raw garlic. It’s definitely worth taking the time to roast. The roasted garlic butter can even be made ahead of time, even days or weeks ahead and kept in the freezer.
Here’s how it comes together
Softened butter, garlic salt, fresh parsley, and the roasted garlic becomes your butter spread. Slather it all over your halved baguette.
Sprinkle with the grated parmesan and a shredded cheese blend. I like a blend because it adds extra cheesy flavor. Straight mozzarella would be great too, but I love a little bit of colby or cheddar thrown in the mix.
Bake until edges are crispy and cheese is gooey and melted, yum!
Garnish with fresh parsley, slice and serve! It’s great as an appetizer with marinara, or a side to a chopped salad meal.
Bread, cheese, and garlic are a few of my favorite things!
Have leftovers? Wrap it in foil and store in an air tight container or storage bag in the freezer. Reheat in the oven when you’re ready to enjoy again! Serve this Roasted Garlic Cheese Bread alongside one of these tasty meals:
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Roasted Garlic Cheese Bread
- 1 bulb garlic
- Olive oil
- Salt and pepper
- 1 stick unsalted butter room temperature
- 1/2 tsp garlic salt
- 2 tbsp fresh parsley minced, plus more for garnish
- 1 large baguette sliced in half horizontally
- 1/4 cup grated parmesan cheese
- 2 cups shredded cheese such as a blend, or mozzarella
Preheat oven to 400°. Peel paper off of the garlic bulb. Slice the top off, exposing the garlic cloves (not the bottom that holds the cloves together). Place on a sheet of foil. Drizzle with olive oil, sprinkle with salt and pepper, and wrap in foil. Roast for 45 minutes. Leave oven on for baking the bread.
In a small bowl combine butter, garlic salt, and parsley. Squeeze the roasted garlic cloves into the butter mixture, discarding the outer shell. Combine with a fork.
Place horizontally sliced baguette onto a baking sheet. Spread evenly with garlic butter. Sprinkle with grated parmesan cheese, and shredded cheese blend. Bake for 10-15 minutes or until edges are toasted and browned, and cheese is melted. Slice bread and serve with your favorite marinara.
If your baguette is not that big, you may not need all of the butter mixture. You can freeze any extra garlic butter and use another time.
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