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Prep Time15 Mins
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Cook Time25 Mins
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Serving8
There’s a reason this bread never lasts more than ten minutes at my house. The crust goes crisp in the oven, the inside stays soft, and every little pocket in that crosshatch cut is loaded with garlicky butter and two kinds of melted cheese. Set it in the middle of the table and watch everyone start pulling at it before you’ve even sat down.
It’s one of those recipes that looks like you fussed over it, but honestly it starts with a store-bought loaf and about fifteen minutes of prep. It’s my go-to for pasta night, soup night, or whenever friends are coming over and I need something warm and shareable on the table fast.
Why You’ll Love This Recipe
- Starts with a store-bought loaf, so there’s no dough to make or rise.
- The garlic butter gets into every cut, so there’s no plain bite in the whole loaf.
- Mozzarella gives you the cheese pull, Parmesan adds the salty, nutty flavor.
- It feeds a crowd and works as an appetizer, a side, or a snack all on its own.
Tips & Variations
- A serrated bread knife makes the grid cuts much easier — saw gently so you don’t tear the bottom crust or compress the loaf.
- Swap the mozzarella for provolone or a Monterey Jack and cheddar mix if that’s what you have; just keep at least one good melting cheese in there.
- For a pizza-style version, tuck a few mini pepperoni slices into the cuts along with the cheese and serve marinara on the side for dipping.
Ingredients
Directions
Preheat your oven to 350°F (180°C). Place the loaf on a cutting board and cut it into a grid pattern, slicing about 1 inch apart in both directions — cut down through the bread but stop before you slice through the bottom crust, so the loaf stays in one piece.
In a small bowl, stir together the melted butter, minced garlic, chopped parsley, olive oil, Italian seasoning, red pepper flakes (if using), salt and black pepper.
Set the loaf on a sheet of foil on a baking tray. Spoon and brush the garlic butter all over the bread, working it down into all the cuts so every section gets some.
Stuff the mozzarella and Parmesan down into the cuts, pushing the cheese in with your fingers or the back of a spoon so it's packed throughout the loaf.
Wrap the loaf in the foil and bake for 15 minutes. Unwrap it and bake for another 10 minutes, until the top is golden and the cheese is melted and bubbling. Serve warm, straight from the tray, and let everyone pull off their own pieces.
Conclusion
This bread is best eaten hot from the oven, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat wrapped in foil in a 350°F (180°C) oven for about 10 minutes, until the cheese melts again.
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