Cheesy Garlic Bread with Mozzarella and Parmesan

This garlic bread is an all-time favorite in our house. It works with almost anything, next to pasta, soup, or a simple salad, and it’s my go-to way of using up leftover baguette. It’s the kind of side that feels familiar and comforting, but still gets everyone excited when it comes out of the oven.

It also never seems to last long enough. By the time I’m ready to set the rest of the table, half of it is already gone, and someone is usually asking why I didn’t make more. Crisp at the edges, soft in the middle, and covered with melted cheese, it disappears every single time.

Ingredients

• ½ baguette

• 40–50 g butter, at room temperature

• 1 small garlic clove, very finely minced

• Salt

• Dried oregano

• Shredded mozzarella

• Finely grated parmesan

Instructions

Prepare the garlic butter

Mix the room temperature butter with the minced garlic, a pinch of salt, and dried oregano until evenly combined.

Prepare the bread

Slice the baguette lengthwise. Spread the garlic butter generously over the cut sides, making sure it reaches the edges.

Add the cheese

Top the bread with shredded mozzarella, then sprinkle with finely grated parmesan. Keep the cheese layer loose so it melts evenly.

Bake

Bake in a preheated oven at 200°C (fan 180°C) for 8–10 minutes, until the cheese is melted, bubbling, and lightly golden.

Serve

Let it rest briefly, then slice and serve while still warm.