Stuffed Cheesy Garlic Bread Loaf (Easy Party Appetizer)

A crusty loaf stuffed with mozzarella, soaked in garlic-parsley butter and baked until bubbly: this stuffed cheesy garlic bread loaf is the easiest party appetizer you’ll make. It takes about 10 minutes of prep and one loaf of bread. Set it on the table, and everyone pulls off their own cheesy, buttery piece.

why make this recipe

This is a no-fuss appetizer with big flavor that works for game day, holiday parties and weeknight dinners.

• Only 10 minutes of prep: slice, stuff, wrap and bake.
• Cheesy and buttery: garlic-parsley butter in every cut with melted mozzarella.
• Pull-apart and shareable: no slicing or plates needed.
• Uses a store-bought loaf: any crusty round bread works.

how to make stuffed cheesy garlic bread loaf

Ingredients

For the loaf

• 1 round crusty loaf (about 1 pound), such as sourdough or a country boule
• 2 cups (8 ounces) shredded low-moisture mozzarella cheese
• ¼ cup grated Parmesan cheese

For the garlic-parsley butter

• ½ cup (1 stick) salted butter, melted
• 4 cloves garlic, finely minced
• 2 tablespoons chopped fresh parsley
• ½ teaspoon Italian seasoning (optional)
• Pinch of red pepper flakes (optional)

Directions

1. Heat the oven: Heat the oven to 375°F and set out a large sheet of foil on a baking sheet.
2. Score the loaf: Use a serrated knife to cut the loaf in a crisscross pattern about 1 inch apart, cutting about ¾ of the way down but not through the bottom crust.
3. Mix the butter: Stir the melted butter, garlic, parsley, Italian seasoning and red pepper flakes, if using, in a small bowl.
4. Stuff with cheese: Set the loaf on the foil. Gently pry open the cuts and fill them with the mozzarella and Parmesan, saving a handful of mozzarella for the top.
5. Add the butter: Spoon or brush the garlic-parsley butter down into the cuts and over the top of the loaf.
6. Wrap and bake: Fold the foil loosely around the loaf and bake for 20 minutes.
7. Finish uncovered: Open the foil, sprinkle the reserved mozzarella on top and bake for 8 to 10 more minutes, until the cheese is bubbly and the top is golden.
8. Serve: Cool for 2 to 3 minutes, sprinkle with extra parsley and serve warm.

how to serve stuffed cheesy garlic bread loaf

Serve it hot, right on the foil or on a wooden board, and let guests tear off pieces. It’s great with marinara or ranch for dipping. It’s also a good side for pasta night, soup or chili, and it fits right in on a game day or holiday appetizer table.

how to store stuffed cheesy garlic bread loaf

Wrap leftovers tightly and refrigerate for up to 3 days. Reheat, wrapped in foil, at 350°F for 10 to 12 minutes until the cheese is melted again. You can also prep the loaf up to 4 hours ahead, cover and refrigerate it, then bake just before serving, adding a few extra minutes.

tips to make stuffed cheesy garlic bread loaf

• Use a sturdy, crusty round loaf, since soft bread can fall apart.
• Don’t cut through the bottom crust, which keeps the loaf in one piece.
• Use shredded low-moisture mozzarella for the best melt and less sogginess.
• Get the butter down into the cuts, not just on top.
• Unwrap for the last few minutes to crisp the crust and brown the cheese.

variation

• Extra cheesy: add sharp cheddar or provolone with the mozzarella.
• Pizza style: tuck in mini pepperoni and serve with warm marinara.
• Herby: add fresh chives or basil to the butter.
• Spicy: mix in extra red pepper flakes or diced jalapeños.
• Baguette version: use a baguette cut into slices and bake for 15 to 20 minutes.

FAQs

What bread is best for stuffed garlic bread?
A sturdy, crusty round loaf like sourdough or a country boule holds the cuts and cheese without falling apart.

Can I make cheesy garlic bread ahead of time?
Yes. Assemble the loaf up to 4 hours ahead, cover and refrigerate, then bake, adding a few extra minutes.

Should I use fresh garlic or garlic powder?
Fresh garlic gives the best flavor, but garlic powder works well in a pinch. Use about 1 teaspoon in place of 4 cloves.

Why wrap the bread in foil?
Foil traps steam so the cheese melts and the inside stays soft. Unwrapping at the end crisps the crust.

Can I use sliced mozzarella?
Yes. Tear slices into pieces and tuck them into the cuts. Shredded cheese fills the gaps more evenly.

How do I reheat leftovers?
Wrap in foil and reheat at 350°F for 10 to 12 minutes until the cheese is melted and the bread is warm.

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Ellie

Stuffed Cheesy Garlic Bread Loaf

A crusty round loaf stuffed with melty mozzarella, soaked in garlic-parsley butter and baked until bubbly. An easy pull-apart party appetizer.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 round crusty loaf about 1 pound, such as sourdough or country boule
• 2 cups 8 ounces shredded low-moisture mozzarella cheese
• ¼ cup grated Parmesan cheese
• ½ cup 1 stick salted butter, melted
• 4 cloves garlic finely minced
• 2 tablespoons chopped fresh parsley plus more for serving
• ½ teaspoon Italian seasoning optional
• Pinch of red pepper flakes optional

Equipment

• Serrated bread knife
• Baking sheet
• Aluminum Foil
• Small mixing bowl
• Pastry brush or spoon

Method

 

1. Heat the oven to 375°F and place a large sheet of foil on a baking sheet.
2. Cut the loaf in a crisscross pattern about 1 inch apart, about ¾ of the way down, without cutting through the bottom.
3. Stir the melted butter, garlic, parsley, Italian seasoning and red pepper flakes in a small bowl.
4. Set the loaf on the foil, pry open the cuts and fill with the mozzarella and Parmesan, saving a handful of mozzarella for the top.
5. Spoon or brush the garlic-parsley butter into the cuts and over the top.
6. Fold the foil loosely around the loaf and bake 20 minutes.
7. Open the foil, add the reserved mozzarella and bake 8 to 10 minutes more, until bubbly and golden.
8. Cool 2 to 3 minutes, sprinkle with parsley and serve warm.

Notes

Yield: 8 appetizer servings. Prep time: 10 minutes. Cook time: 28 to 30 minutes. Total time: about 40 minutes. Course: Appetizer / Side dish. Cuisine: American. Storage: refrigerate up to 3 days and reheat wrapped in foil at 350°F for 10 to 12 minutes. Make-ahead: assemble up to 4 hours ahead, cover and refrigerate, then bake a few minutes longer. Substitutions: 1 teaspoon garlic powder in place of 4 garlic cloves; sliced mozzarella in place of shredded. Contains wheat and dairy.