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Garlic Mozzarella Bread Recipe

This garlic mozzarella bread is irresistibly cheesy, buttery, and golden-brown with a perfect garlicky punch. It's made with a blend of mozzarella, Parmesan, and zesty Italian dressing, then baked to gooey perfection—ideal as a side for pasta, soups, or dipping into marinara.
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course bread recipes
Cuisine American, Italian
Servings 16 slices
Calories 203 kcal

Equipment

  • Large mixing bowl
  • Measuring cups
  • Mixing spoon or spatula
  • Serrated bread knife
  • Baking sheet
  • Oven
  • Cutting board
  • Cheese grater

Ingredients
  

  • 1 stick salted butter, at room temperature
  • 3 cups shredded mozzarella cheese, divided
  • 6 cloves garlic, minced
  • ¼ cup Parmesan Cheese, grated
  • ¼ cup Italian salad dressing
  • Fresh Parsley, to garnish
  • 1 loaf French bread

Instructions
 

  • Preheat your oven to 350°F.
  • In a large bowl, mix together the butter, minced garlic, Italian salad dressing, and 1 cup of mozzarella cheese until everything is well combined.
  • Take the French bread and slice it in half lengthwise.
  • Spread the garlic butter mixture evenly over the cut sides of each bread half.
  • Place the bread halves on a baking sheet with the buttered sides facing up.
  • Sprinkle them first with Parmesan cheese, then with the remaining mozzarella.
  • Bake in the oven for 10 minutes or until the cheese is melted.
  • Increase the oven temperature to 450°F and continue baking for up to 8 more minutes, watching carefully so the tops turn golden brown but don’t burn.
  • Once done, remove the bread from the oven, slice it into 1-inch pieces.
  • Garnish with parsley, and serve hot alongside your favorite pasta.

Notes

  • For extra flavor, use roasted garlic instead of raw—it adds a sweet, mellow depth.
  • Choose a fresh, crusty French loaf for the best texture contrast between crisp crust and soft interior.
  • To make it spicy, sprinkle red pepper flakes over the cheese before baking.
  • Grating your own cheese melts better and creates a smoother, stretchier topping than pre-shredded varieties.