Cheesy Garlic Bread

Prep: 10 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

There are many things that are worth turning on the oven for, and garlic bread is probably at the top of that list. Crusty bread smeared with a buttery, garlicky spread and topped with gooey cheese — what’s not to love? While you can make garlic bread as simple as you want, my cheesy garlic bread has extra ingredients that take it to the next level.

Ingredients

1 (8-ounce) loaf unsliced Italian bread
8 tablespoons (1 stick) unsalted butter, preferably European or Kerrygold, at room temperature
2 medium scallions, thinly sliced, reserve 1 tablespoon of the dark green parts for garnish
5 cloves garlic, minced
2 tablespoons mayonnaise
1/2 teapoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
3 ounces low-moisture shredded mozzarella cheese, grated on the large holes of a box grater (about 1 cup)
3 ounces Parmesan cheese, grated on the small holes of a box grater (about 1 cup)

Instructions

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Line a baking sheet with parchment paper or aluminum foil.
Cut 1 loaf Italian bread in half horizontally with a serrated knife. Halve each piece crosswise for a total of 4 pieces. Place the pieces cut-side up on the baking sheet.
Place 1 stick room temperature unsalted butter, 2 thinly sliced medium scallions (reserve 1 tablespoon of the dark green parts for garnish), 5 minced garlic cloves, 2 tablespoons mayonnaise, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon granulated sugar, and 1/4 teaspoon kosher salt in a small bowl.
Smash and stir together until combined into a spreadable paste. Spread the garlic butter evenly onto the cut side of the bread.
Place 3 ounces grated low-moisture mozzarella cheese and 3 ounces grated Parmesan cheese in a medium bowl and toss to combine. Sprinkle the cheeses evenly over the garlic bread.
Bake until the cheese is melted and browned in spots, about 15 minutes. Garnish with the reserved scallions.