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–+ servings
cheesy garlic stuffed bread loaf

Stuffed Garlic Bread

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Snack
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Baking Tray
  • 1 Mixing bowl
  • 1 Small saucepan
  • 1 pastry brush
  • 1 sharp knife
  • 1 Cutting board
  • 1 Grater

Ingredients
  

  • 1 large loaf French bread or Italian bread unsliced
  • 4 tablespoon unsalted butter melted
  • 3 tablespoon olive oil extra virgin
  • 6 clove garlic finely minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh coriander finely chopped optional
  • 1 teaspoon dried oregano crushed
  • 1 teaspoon dried basil crushed
  • 1/2 teaspoon red chili flakes optional
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 3/2 cup mozzarella cheese shredded
  • 1/2 cup cheddar cheese shredded
  • 1/4 cup parmesan cheese grated
  • 2 tablespoon mayonnaise optional
  • 2 tablespoon sweet corn kernels boiled optional
  • 2 tablespoon bell peppers finely chopped optional

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper or lightly grease it.
  • Place the loaf of bread on a cutting board and make diagonal cuts about 1 inch apart, being careful not to slice all the way through the bottom.
  • Rotate the loaf and make diagonal cuts in the opposite direction to form a criss-cross pattern, again not cutting through the base.
  • In a small saucepan or bowl, combine melted butter, olive oil, minced garlic, parsley, coriander, oregano, basil, chili flakes, salt, and black pepper, and mix well.
  • In a mixing bowl, combine mozzarella, cheddar, parmesan, mayonnaise, sweet corn, and bell peppers, and toss until evenly mixed.
  • Gently open the bread cracks with your fingers and stuff the cheese mixture evenly into all the slits.
  • Using a pastry brush or spoon, drizzle and brush the garlic butter mixture generously into all the cuts and over the top of the loaf.
  • Place the stuffed loaf on the prepared baking tray and cover loosely with foil to prevent over-browning.
  • Bake in the preheated oven for 15 minutes, then remove the foil and bake for another 5 minutes or until the cheese is melted and the top is golden.
  • Remove the bread from the oven and let it rest for 5 minutes before serving so the cheese sets slightly.

Notes

For best results, use day-old bread so it holds its structure and doesn’t turn soggy, and avoid cutting through the base so the loaf stays intact when pulling pieces apart. You can prepare and stuff the bread a few hours in advance, keep it covered in the fridge, and bake just before serving. Adjust garlic and chili levels to taste, and mix up the cheeses based on what you have—provolone or gouda also work well. Serve immediately while hot and stretchy, and if reheating leftovers, warm in a low oven instead of a microwave to maintain crispness.
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