Description
Crusty stuffed garlic bread packed with mozzarella, Colby Jack, and Parmesan, brushed with olive oil and herbs. This is an easy, cheesy pull-apart side for any meal.
Ingredients
- 1 large crusty loaf French bread or sourdough boule
- 1 cup shredded mozzarella cheese
- 1 cup shredded Colby Jack cheese
- 1 half cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives optional
- 1 third cup extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 half teaspoon garlic powder
- 1 half teaspoon onion powder
- 1 quarter teaspoon red pepper flakes optional
- 1 half teaspoon salt
- 1 quarter teaspoon black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Place the loaf of bread on a cutting board. Using a sharp serrated knife, slice the bread in a 1 inch crosshatch pattern, cutting deep but not all the way through the bottom.
- In a medium bowl, mix the shredded mozzarella, Colby Jack, and Parmesan cheeses. Stir in the chopped parsley and chives.
- In a separate small bowl, whisk together the olive oil, minced garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper.
- Gently open the cuts in the bread and use a spoon or pastry brush to drizzle and work the garlic herb oil down into all the slits.
- Stuff generous pinches of the cheese mixture into every cut, pressing the cheese down.
- Transfer the stuffed loaf to the prepared baking sheet. Drizzle any remaining garlic herb oil over the top of the bread.
- Wrap the loaf loosely with foil, sealing the top but leaving room for air. Bake for 12 to 15 minutes until the cheese is mostly melted.
- Carefully open the foil to expose the top of the bread. Bake uncovered for another 5 to 8 minutes until the top is lightly browned and the cheese is bubbly.
- Remove from the oven and let the bread rest for 5 minutes. Serve warm, pulling apart pieces or slicing into wedges.
Notes
- Use a serrated bread knife and keep your non cutting hand on top of the loaf to help control the depth of the cuts.
- Do not cut all the way through the bread or the loaf will fall apart when you stuff it.
- Pack the cheese mixture generously into the cuts so every piece is loaded with cheese.
- If the top browns too quickly, tent loosely with foil to prevent over browning while the cheese finishes melting.
- Use a whole wheat or multigrain loaf instead of white French bread for a heartier version.
- Swap Colby Jack for cheddar or Monterey Jack if needed.
- Add finely chopped spinach or steamed broccoli florets into the cheese mixture for extra vegetables.
- Stir a spoonful of crushed red pepper or a dash of hot sauce into the garlic herb oil for a spicier bread.
- Cool leftover stuffed garlic bread completely, then wrap tightly in foil and refrigerate for up to 3 days.
- Freeze cooled pieces wrapped in foil in a freezer bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American