Cheesy Garlic Bread is the perfect accompaniment to any dish! Chewy Italian bread is slathered with herbed garlic butter and topped with gooey, melted cheese. Everyone will be clamoring for more!
You know those dishes you could make in your sleep because you have made them so many times? For me, those are Mexican Pie, pasta with Creamy Vodka Sauce, and this easy recipe for Cheesy Garlic Bread.
The best part about this side dish is you can change the herbs for whatever fresh herbs you have on hand or whichever ones are your favorite. If you are in a bind and don’t have time to boil the garlic and have the premade minced garlic jar in your fridge, use that instead.
Homemade Garlic Cheese Bread + Wonkywonderful
Though often served with pasta or other Italian dishes, you won’t find garlic bread in Italy! They typically eat their bread plain. Garlic bread probably evolved from bruschetta when Italian immigrants to America started to use butter instead of olive oil for their bread since that was difficult to find in the United States at the time.
Bread– the best bread for this garlic cheese bread recipe is debatable! I use a loaf of Italian bread bought fresh from the bakery aisle in the grocery store. If you don’t have Italian, look for soft bread with a crunchy crust like French bread or Ciabatta.
Fresh herbs– use your favorite chopped herbs for this bread. Some favorites are tarragon, fresh parsley, oregano, basil, or chives. Dried parsley will work, but you only need half as much.
No Knead Rosemary Garlic Bread
Garlic– you need lots of it! You can use fresh garlic cloves, boiled, peeled, and mashed, or you can use minced garlic from a jar.
Cheese– I use grated Romano cheese for this recipe, but you could also use cheddar, mozzarella cheese, asiago, Parmesan cheese, or Feta cheese. Combine your favorite cheeses for a fantastic flavor!
This is a great side dish to make and freeze for a later meal. Simply follow the directions and stop before baking it. Flash-freeze it on a baking sheet until frozen solid, then wrap the loaf tightly in plastic wrap and aluminum foil before storing it in the freezer.
Cheesy Garlic Bread
If you have any leftover cheesy garlic bread, you can store slices in a Ziploc bag or another airtight container for 2-3 days. Reheat in the oven or air fryer for best results!
If you are using the minced garlic from the jar, skip step 1 & 2. Add the 4 1/2 tsp. of the minced garlic to a microwaveable bowl. Heat in microwave for about 20 seconds. Then continue with the rest of the directions.
Serving: 1 serving | Calories: 352 kcal | Carbohydrates: 31 g | Protein: 7 g | Fat: 22 g | Saturated Fat: 12 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 5 g | Trans Fat: 0.2 g | Cholesterol: 8 mg | Sodium: 298 mg | Potassium: 164 mg | Fiber: 2 g | Sugar: 18 g | Vitamin A: 171 IU | Vitamin C: 3 mg | Calcium: 87 mg | Iron: 1 mgNo summertime BBQ is complete without homemade garlic bread, served fresh from the oven - a bit too hot to tear a slice off, but just too tempting to wait until it has cooled.
Easy Cheesy Pull Apart Bread & My Pinterest Addiction
This vegan garlic bread probably isn't one for health-food vegans - crusty white bread dripping in garlic 'butter', (or for anyone on a first date for that matter, as the garlic needs to really pack a punch).
It is so easy to vegan-ise, using dairy-free margarine and, if you like, a little vegan cheese to add to the creamy garlic butter.
Baguette or ciabatta loaf The better the loaf, the better the garlic bread so do look out for a really good quality baguette or ciabatta if you can. Sourdough would make it extra-special!
Vegan Garlic Bread
Garlic obviously! If you're in a rush, a jar or tube of ready-chopped garlic or garlic purée would be a shortcut, but the flavour of freshly crushed garlic can't be matched so do go to the extra trouble if you can.
Dairy-free margarine I use a block vegan 'butter' rather than a tub of spread - the water content is much lower so it works much better in this recipe. My current favourites are Flora Plant Butter (block) and Naturli Block.
Vegan cheese This is optional but does give your garlic bread that extra wow-factor. If you're not a fan of vegan cheeses in general, do give vegan parmesan a try - it is very different, with none of the stinky-socks smell often associated with cheap dairy-free cheeses! My go-to is Violife's Prosociano, available in many supermarkets.
Ingredient Homemade Garlic Bread
Slice the baguette diagonally into slices around 1-2cm thick. Mix the vegan butter, crushed garlic cloves, finely chopped parsley and oregano, along with the grated vegan cheese (if using).
Spread both sides of each slice of baguette with the garlic butter. Wrap the loaf in foil and bake for 20 minutes, then open up the foil and bake for a further 5 minutes.
Spread the garlic butter generously over both sides of each slice, right to the edges - dry patches of bread are always a disappointment!
Garlic Bread Recipe: How To Make It
Yes! I do this often - sometimes making up a whole baguette then just baking a small section and portioning off and freezing the rest for another time. It must be frozen before cooking, however - once it is baked you really need to eat it there and then.
You can also just freeze the garlic butter on its own, as that is the most time-consuming bit. Roll it into a log shape and wrap in baking paper and then tin foil, then just defrost and soften as much as you need whenever you need it.
Let's face it, there aren't a lot of meals that wouldn't be enhanced by a slice or two of 'buttery' garlic bread, but I particularly love to serve it alongside:
The Best Garlic Bread Recipe
This works really well with a large crusty baguette, but is also delicious made with a ciabatta loaf. Any long, thin loaf with a nice crispy crust is ideal, so that it can be cut into fairly small slices.
⭐️⭐️⭐️⭐️⭐️ I made this alongside your one pot sausage pasta dish and it was 100% the best garlic bread ever. I can’t bring myself to buy ready made ever again. Delicious 👌 @jkccw
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Easy Cheesy Garlic Bread
Serving: 1 slice Calories: 85 kcal Carbohydrates: 8 g Protein: 2 g Fat: 5 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.03 g Sodium: 157 mg Potassium: 28 mg Fiber: 1 g Sugar: 1 g Vitamin A: 244 IU Vitamin C: 0.2 mg Calcium: 24 mg Iron: 1 mg
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Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.
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