Homemade Cheesy Garlic Bread Recipe with Crispy Crust

If you love cheese-stuffed garlic bread but are put off by supermarket versions full of additives (and often missing real butter), this simple homemade recipe is for you. Just garlic, butter, salt, parsley, cheese and a baguette — nothing unnecessary. It’s quick, affordable and tastes far better than most store-bought options.

Ingredients

• 1 French stick (baguette) — choose a soft, everyday-style baguette rather than a very rustic, hard-crusted loaf.
• 100 g / 3.5 oz unsalted butter — melted or soft at room temperature.
• 4 garlic cloves — finely minced.
• 1 tbsp fresh parsley — minced; fresh parsley gives the best flavour.
• Sea salt — about 4 pinches (~¼ tsp) or to taste.
• 1 cup shredded mozzarella — grate from a block for best melt and stretch.
• 1 cup shredded cheddar — grate from a block for flavour and colour.

This is how you make it

Make the garlic butter first by combining melted butter with the minced garlic, chopped parsley and sea salt. You can melt butter on the stove or briefly in the microwave; the stove gives better control and avoids hot splatters.

Cut the baguette into 1-inch (about 2.5 cm) slices without cutting all the way through so the loaf stays intact, then halve the stick so it fits in the oven. Place the pieces on a sheet of foil with plenty of room at the edges.

Spoon or spread the garlic butter into each incision. It’s fine if the butter begins to solidify — you can spread it instead of drizzling. Only one side needs to be buttered; the heat and melting cheese will transfer butter to the other side while baking.

Combine the shredded mozzarella and cheddar, then stuff a generous pinch of cheese into each cut. The loaf may curl slightly once stuffed — it will flatten back as the cheese melts.

Wrap the sides and base of the baguette loosely with the foil, leaving the top exposed. This helps the cheese melt evenly while crisping the outside of the bread.

Bake on the middle shelf at 220°C / 430°F for 12–15 minutes, until the cheese has melted and begins to blister slightly and the bread is golden. Serve immediately for best texture and stretch.

Fun variations

Try tucking thin slices of cured meat—salami, pepperoni or prosciutto—into some of the incisions for a heartier loaf. Or skip the cheese for a classic garlic bread if you prefer something lighter. Small changes make this recipe fit a variety of meals.

Batch make garlic butter for later

Garlic butter freezes well and is extremely versatile. Make a double batch, portion it into small containers or a log wrapped in foil, and freeze for quick use with seafood, pan-fried fish, sautéed mushrooms or extra garlic bread. Thaw in the fridge before using.

Freezing

Double the recipe and freeze half wrapped tightly in foil for up to 4 months. Bake from frozen but add about 8–10 minutes to the cook time, or thaw in the fridge before baking for best results.

Video

There is a short demonstration video that shows the assembly and baking steps. Watching the process can help if you prefer visual guidance.

📖 Recipe

More indulging sides