garlic mozzarella bread

Photo: Claudia Concas

Garlic Mozzarella Bread

Want to impress your guests with restaurant-level garlic bread with mozzarella cheese? Discover Fine Dining Lovers' tried and tasted recipe and learn how to prepare this perfect side.

26 May, 2021
Average: 4 (4 votes)

serves for

4

total time

0 HR 30 MIN

ingredients

Baguette
1
Garlic Powder
1 teaspoon
Mozzarella Cheese
1
Parmigiano Cheese
80 g, grated
Parsley
Butter
1 teaspoon
Salt
Black Pepper

Garlic bread with mozzarella, called garlic mozzarella bread in the USA, is a delicious snack suitable for a starter, brunch but also for a quick lunch or dinner. The garlic and mozzarella bread recipe is prepared in a few minutes, and with very few ingredients, for a crispy, cheesy, delicious bread, including all the health benefits of garlic.

Try using garlic bread to accompany an appetiser such as tomato and mozzarella skewers. Here is the recipe.

Step 01

garlic mozzarella bread

Cut the baguette in half lengthwise.

Step 02

garlic mozzarella bread

Cut the butter into small pieces and spread it on the entire surface of the bread. Bake at 180 ° C for 3 minutes until the butter has melted. Spread the melted mixture well on the bread.

Step 03

garlic mozzarella bread

Cut the mozzarella into slices and then into strips. Put the chopped cheese on the entire surface of the bread.

Step 04

garlic mozzarella bread

Add the mozzarella to the bread and add the garlic powder. Season to taste with salt and pepper.

 

Step 05

garlic mozzarella bread

Bake again until the bread has become crunchy and the cheese is completely melted and stringy.

 

Step 06

garlic mozzarella bread

Chop the parsley, add it to the warm bread and serve.

Variants

If you like spices you can add a smoky touch with paprika, or a spicy note with chilli powder. For a more delicate version, you can replace the butter with a tablespoon of extra virgin olive oil.

Curiosities and advice

Garlic mozzarella bread must be served hot, crunchy and stringy. You can prepare it in advance and put it in the oven just before serving, or warm it up at the last minute.

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Claudia Concas journalist

Claudia Concas

Born in Milan on a hot summer’s night in July 1983, Claudia Concas developed a keen interest in good food from childhood: the kitchen has always been her fav

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