Cheesy Herb Bread is my go-to when I want crispy edges, a buttery garlic hit, and a solid layer of melted cheese on top. It’s simple, reliable, and tastes like something you’d happily keep picking at until it’s gone.
This version uses a thin layer of mayonnaise under the topping, which I think keeps the bread from drying out and helps the whole thing bake up a little richer. The garlic herb butter is classic and savory, and the mozzarella plus Parmesan combo gives you both stretch and that salty, browned finish.
I like serving this as a quick side with pasta or soup, or slicing it smaller for a party appetizer. It’s also great when you just want something warm and cheesy to put on the table with a big salad.
Why You’ll Love This Recipe
Fast and Easy: It’s a quick prep and a short bake, so it’s realistic even on a busy night.
Golden and Crispy: The edges get crisp while the center stays a little softer, which is exactly what I want from cheesy garlic bread.
Big Garlic-Butter Flavor: The herb butter actually tastes herby and garlicky, not bland or flat.
Cheese That Matters: Mozzarella gives you the melt, and Parmesan adds that salty, browned top that makes it hard to stop at one piece.
Easy to Switch Up: You can change the bread, herbs, or cheeses depending on what you have.
Ingredients You’ll Need
Bread
- Baguette: I like a large baguette because it stays sturdy and the crust gets nice and crisp. Sourdough or ciabatta work too if that’s what you have.
- Mayonnaise: This sounds a little odd if you haven’t tried it, but it helps keep the bread from tasting dry and it browns well. Use regular mayo here.
Garlic Herb Butter
- Unsalted butter: Softened butter is easiest so it spreads without tearing the bread. I use unsalted so I can control the salt level.
- Garlic: Fresh minced garlic is best here. Jarred minced garlic works in a pinch, but the flavor is a little softer.
- Fresh parsley: I like parsley for a clean, classic herb flavor. If your parsley is a little damp from washing, pat it dry so the butter doesn’t get watery.
- Dried Italian seasoning: This is an easy way to get a good mix of herbs without buying a bunch of separate jars. If yours is older and doesn’t smell like much, use a little extra.
- Kosher salt: Don’t skip it, especially since bread can handle a good amount of seasoning.
- Black pepper: Just enough to give it a little bite.
Cheese Topping
- Shredded mozzarella: This is the stretchy, melty part. Low-moisture mozzarella is what I usually use for bread like this.
- Grated Parmesan: Parmesan adds salty flavor and helps the top brown nicely. The finer grated kind spreads really evenly.
Optional
- Red pepper flakes: If you like a little heat, add them. It’s a small amount but it shows up.
- Extra parsley: A quick sprinkle at the end makes it look fresh and adds a little extra herby flavor.
Recipe Instructions
- Preheat the oven: Heat the oven to 400°F and line a baking sheet with foil.
- Slice the bread: Slice the baguette in half lengthwise and place it cut side up on the baking sheet.
- Spread the mayonnaise: Spread a thin, even layer of mayonnaise over the cut sides of the bread.
- Mix the butter: In a small bowl, mix the softened butter, minced garlic, parsley, Italian seasoning, kosher salt, and black pepper until combined.
- Spread the butter: Spread the garlic herb butter evenly over the bread, all the way to the edges.
- Add the cheese: Sprinkle the mozzarella evenly over the top, then finish with the Parmesan.
- Bake: Bake for about 10 to 12 minutes, until the cheese is melted and the edges are crisp.
- Broil: If you want deeper browning, broil for 1 to 2 minutes, watching closely so it doesn’t burn.
- Rest and slice: Let the bread rest for 2 minutes, then slice and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use butter that’s truly softened. If it’s still cold, it won’t spread well and you’ll end up ripping the bread. I usually let it sit out until it’s easily mashable with a fork.
Keep the mayo layer thin. A little goes a long way, and you don’t want it sliding around. Think “light coating,” not a thick spread.
Spread the topping to the edges. The edge bites are the best ones, and they’re also the first to dry out if they don’t get enough butter.
Watch the broiler closely. The difference between nicely browned and burnt can be quick, especially with Parmesan on top. Stay near the oven for that last minute.
Slice after a short rest. Two minutes helps the cheese settle so it doesn’t all drag off in one long sheet when you cut it.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Pasta night: I like this with spaghetti and marinara, baked ziti, or any creamy pasta. It’s a solid side when you don’t want to fuss with another dish.
- Soup: Serve it with tomato soup, Italian sausage soup, or a simple vegetable soup. The crunchy edges are especially good for dipping.
- Salad: A chopped romaine salad with cucumbers and a sharp vinaigrette is nice with all the cheese and butter. Caesar salad works too.
- Party snacks: Slice it into smaller pieces and set it out with warm marinara for dipping. It disappears fast.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 3 days. I usually wrap slices in foil or put them in a container so they don’t dry out.
To reheat, I prefer the oven or toaster oven at 350°F until warmed through and the bottom feels crisp again. The microwave works, but the bread will be softer.
You can make this recipe ahead by mixing the garlic herb butter earlier in the day and keeping it in the fridge. Let it soften a bit so it spreads easily before you assemble.
If you assemble it ahead and refrigerate it, bake it straight from cold and expect it to need a couple extra minutes. Keep an eye on the edges.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use sourdough or ciabatta instead of a baguette?
Yes. Sourdough is great if you like a chewier bite, and ciabatta works well if it’s a sturdy loaf. Just aim for a bread that can handle the toppings without getting flimsy.
Why use mayonnaise on the bread?
It helps keep the bread from drying out and adds a little richness. You don’t taste “mayo” in the finished bread, especially with the garlic butter and cheese on top.
Can I swap the butter for olive oil?
You can. Use olive oil instead of butter for a lighter feel, and mix it with the garlic, herbs, salt, and pepper the same way. It won’t be quite as rich, but it’s still very good.
What other cheeses can I use?
Cheddar, Monterey Jack, or provolone all work if you want a sharper flavor. I still like a little Parmesan on top if you have it, because it helps with browning.
How do I know when it’s done?
The cheese should be fully melted and the edges should look crisp and a little deeper golden. If the top is melted but you want more color, a quick broil at the end takes care of it.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Herb Bread
INGREDIENTS
Bread
- 1 large baguette
- ¼ cup mayonnaise.
Garlic Herb Butter
- ½ cup unsalted butter softened
- 3 cloves garlic minced
- 1 tbsp fresh parsley finely chopped
- 1 tsp dried Italian seasoning
- ½ tsp kosher salt
- ¼ tsp black pepper.
Cheese Topping
- 1 cup shredded mozzarella
- ½ cup grated Parmesan.
Optional
- ½ tsp red pepper flakes
- extra parsley for garnish.
INSTRUCTIONS
Prep
- heat oven to 400 F
- line a baking sheet with foil
- slice baguette in half lengthwise and place cut side up
- spread mayonnaise in a thin layer over the cut sides.
Assemble and Bake
- mix butter garlic parsley Italian seasoning salt and pepper until combined
- spread garlic herb butter evenly over the bread
- sprinkle mozzarella then Parmesan evenly over the top
- bake until cheese is melted and edges are crisp about 10 to 12 minutes
- broil 1 to 2 minutes for deeper browning if desired
- rest 2 minutes then slice and serve.
