Ingredients

For the Bread:

• 1 loaf crusty bread (sourdough, French bread, or Italian loaf)

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• 1 ½ cups shredded mozzarella cheese

• 1 cup shredded sharp cheddar (or Monterey Jack)

• ½ cup grated Parmesan

• ½ cup (1 stick) unsalted butter, melted

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• 3 cloves garlic, minced

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh thyme (or 1 tsp dried)

• 1 tbsp fresh chives (optional)

• ½ tsp salt

• ½ tsp black pepper

Optional Add-Ins:

• ¼ tsp red pepper flakes

• 1 tbsp olive oil (for extra richness)

• 2 tbsp cream cheese (for extra gooey texture)

🔪 Instructions

1️⃣ Prep the Bread

• Preheat oven to 375°F (190°C).

• Place the loaf on a cutting board.

• Using a serrated knife, cut the bread into a crosshatch pattern (about 1-inch squares), stopping before cutting through the bottom.

2️⃣ Make Garlic Herb Butter

• In a bowl, combine:

  • Melted butter

  • Garlic

  • Parsley

  • Thyme

  • Chives

  • Salt & pepper

• Stir well.

3️⃣ Fill the Bread

• Gently pull apart sections of the bread.

• Drizzle garlic butter mixture evenly into all crevices.

• Stuff cheeses evenly between cuts, making sure it gets deep inside.

4️⃣ Bake

• Wrap loaf loosely in foil.

• Bake for 15 minutes.

• Uncover and bake an additional 10–15 minutes until cheese is melted and top is golden brown.

5️⃣ Serve

• Let cool 5 minutes.

• Sprinkle extra herbs on top.

• Serve warm and pull apart by hand!

🍲 Perfect Soups to Pair With:

• Tomato basil

• Creamy potato soup

• Broccoli cheddar

• Chicken noodle

• French onion

❓ Can I make this ahead of time?

Yes! Assemble the bread, wrap tightly in foil, and refrigerate up to 24 hours. Bake just before serving.

❓ Can I freeze it?

Yes. Wrap tightly in plastic wrap + foil and freeze up to 2 months. Bake from frozen at 350°F for about 25–30 minutes.

❓ What’s the best bread to use?

A sturdy, crusty loaf works best:

• Sourdough

• French bread

• Italian loaf
  Avoid soft sandwich bread—it won’t hold structure.

❓ Can I use different cheeses?

Absolutely! Try:

• Gruyère

• Fontina

• Gouda

• Pepper Jack

• Colby Jack

Use at least one good melting cheese (like mozzarella).

❓ How do I keep it from getting soggy?

• Don’t oversaturate with butter.

• Use a crusty loaf.

• Bake uncovered the last 10–15 minutes to crisp the top.

❓ Can I make it without garlic?

Yes! Substitute:

• Shallots

• Garlic powder (½ tsp)

• Or omit completely

❓ How do I reheat leftovers?

Wrap in foil and reheat at 350°F for 10–15 minutes.
Air fryer works great too (5–7 minutes).

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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