Broiled Cheesy Garlic Bread with Mozzarella and Parmesan

Why You’ll Love This Recipe

• Buttery, garlicky, herby flavor with a stretchy mozzarella blanket and a savory Parmesan finish.
• Fast broil technique delivers blistered, bubbly cheese in minutes.
• Foolproof for weeknights yet impressive enough for guests.
• Flexible: scale for a crowd, switch cheeses, or prep ahead.

Grocery List

• Produce: 1 bunch flat-leaf parsley, 1 head garlic (4 large cloves needed)
• Dairy: Unsalted butter, low-moisture mozzarella (8 oz), Parmesan cheese (at least 1.5 oz)
• Pantry/Bakery: 1 French baguette (12–14 oz), extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Garlic-Parsley Butter

• 6 tbsp unsalted butter, softened to room temperature
• 2 tbsp extra-virgin olive oil
• 4 large garlic cloves, finely minced or grated
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

Bread and Cheese

• 1 French baguette (12–14 oz), sliced into about 16 pieces, 1/2 inch thick
• 2 cups (8 oz) shredded low-moisture mozzarella
• 1/2 cup (1.5 oz) finely grated Parmesan

To Finish

• 1–2 tbsp chopped parsley, for garnish
• Flaky salt, to taste (optional)

Step-by-Step Instructions

Step 1: Position rack and preheat the broiler

Set your oven to broil on High and position a rack 6 inches from the heating element. Allow the broiler to preheat for 5 minutes. Line a rimmed sheet pan with foil (do not use parchment under the broiler).

Step 2: Slice the baguette

Using a serrated knife, cut the baguette into 1/2-inch slices (you should have about 16). Arrange the slices on the prepared pan, cut side up, with a little space between them so the cheese can melt without sticking everything together.

Step 3: Make the garlic-parsley butter

In a medium bowl, combine the softened butter, olive oil, minced garlic, chopped parsley, kosher salt, black pepper, and red pepper flakes (if using). Mash with a fork until the mixture is smooth and spreadable. The olive oil keeps the butter easy to spread and helps with even browning.

Step 4: Butter every edge

Spread 2–3 teaspoons of the garlic-parsley butter on each slice, going all the way to the edges. Coating the edges helps the bread toast evenly and prevents the crust from scorching under the broiler.

Step 5: Blanket with cheese

Top each slice with about 2 tablespoons mozzarella, gently pressing so it adheres. Sprinkle the Parmesan evenly over the top. Mounding the cheese slightly in the center gives you a gooey middle with crisp, lacy edges.

Step 6: Broil to bubbly, blistered perfection

Slide the pan under the broiler and cook for 3–5 minutes, watching closely. Rotate the pan halfway through for even browning. The bread is done when the mozzarella is fully melted, bubbling, and lightly blistered, the Parmesan is golden, and the bread edges are crisp. Let rest 1 minute, then shower with chopped parsley and a pinch of flaky salt if desired. Serve immediately.

Pro Tips

• Use low-moisture mozzarella for the best melt without excess water. Avoid fresh mozzarella here unless well-drained and patted dry.
• If your bread is very fresh and soft, lightly toast the plain slices under the broiler for 30–60 seconds before buttering to prevent sogginess.
• Spread butter to the very edges to protect the crust from burning and to anchor the cheese.
• Keep a close eye under the broiler. Check at the 2-minute mark and rotate the pan as needed; broilers vary widely.
• Do not use parchment under a broiler; it can scorch. Use foil or a bare sheet pan.

Variations

• Split-loaf style: Halve the baguette lengthwise, spread with all the butter, top with cheeses, and broil 2–4 minutes. Slice crosswise to serve.
• Spicy jalapeño: Stir 2–3 tbsp finely minced pickled jalapeños into the butter and swap half the mozzarella for pepper jack.
• Herb and lemon: Add 1 tsp lemon zest and 1 tbsp chopped chives to the butter for a bright, aromatic finish.

Storage & Make-Ahead

Make the garlic-parsley butter up to 5 days ahead and refrigerate, or freeze up to 2 months. Assemble topped slices up to 8 hours in advance; cover and refrigerate, then broil just before serving. Leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat at 350°F for 8–10 minutes (or air fry at 350°F for 3–4 minutes) until hot and re-crisped. To freeze unbaked: arrange topped slices on a sheet pan, freeze until solid, then store in a freezer bag for up to 2 months. Broil from frozen 5–7 minutes, or bake at 400°F for 10–12 minutes then broil 1–2 minutes.

Nutrition (per serving)

Approximate per serving (2 slices): 320 calories; 18 g fat; 25 g carbohydrates; 14 g protein; 560 mg sodium. Values will vary based on exact ingredients and slice size.