Garlic Cheese Bread

Crispy, thick-cut sourdough slices topped with a rich garlic-herb olive oil butter spread, layered with low-moisture mozzarella and aged Pecorino Romano, then broiled until bubbly and golden brown.

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Prep Time 10

Cook Time 12

Servings: 4

Calories: 385

Ingredients Method Notes

Ingredients

Garlic Butter & Olive Oil Spread:

* 1/2 cup 1 stick unsalted butter, softened to room temperature
* 2 tablespoons extra virgin olive oil
* 4-5 cloves garlic finely grated or microplaned
* 2 tablespoons fresh flat-leaf Italian parsley finely chopped
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly cracked black pepper

Bread & Cheese Layer:

* 4 thick slices rustic artisanal sourdough bread approx. 1-inch thick
* 1 1/2 cups low-moisture mozzarella cheese shredded
* 1/4 cup Pecorino Romano cheese or Parmigiano-Reggiano, finely grated

Garnish (Optional):

* 1 tablespoon fresh Italian parsley finely chopped
* 1/4 teaspoon crushed red pepper flakes

Method

Prepare the Garlic Spread:

In a bowl, combine softened butter, extra virgin olive oil, grated garlic, chopped parsley, kosher salt, and black pepper. Stir until smooth.

Preheat and Prep:

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and arrange sourdough slices in a single layer.

Base Toasting (Stage 1):

Spread garlic mixture evenly over each sourdough slice from edge to edge. Bake for 5 to 6 minutes until butter melts into bread and crust edges turn light golden brown.

Cheese & Broil (Stage 2):

Remove tray from oven. Pile shredded mozzarella evenly across toasts, allowing small bits to spill over edges for crisp cheese skirts. Top with grated Pecorino Romano.

Broil to Golden Perfection:

Switch oven setting to Broil (High). Broil on upper rack for 3 to 5 minutes. Watch closely until cheese melts, bubbles, and shows golden blistered spots.

Garnish and Rest:

Remove from oven. Sprinkle with extra parsley and red pepper flakes if desired. Let rest for 2 minutes before slicing and serving hot.

Notes

* Stovetop Method: Toast buttered slices in a cast-iron skillet over medium heat for 2-3 mins. Flip, top with cheese, cover with lid, and cook on low for 3-4 mins until cheese melts.
* Storage & Reheating: Store leftovers in fridge for up to 3 days. Reheat in oven at 375°F (190°C) for 5 minutes or Air Fryer at 350°F (175°C) for 3 minutes.