A simple and delicious cheese bread, perfect as an appetizer, side dish, or snack.
Ingredients:
- 1 loaf (1 pound) French or Italian bread
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cloves garlic, minced (optional)
- 1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
- 1/2 teaspoon dried oregano (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheese (such as mozzarella, cheddar, Monterey Jack, or a blend)
Instructions:
- Prepare the Bread: Preheat oven to 375°F (190°C). Slice the bread in half lengthwise.
- Make the Butter Mixture: In a small bowl, combine the softened butter, minced garlic (if using), parsley, oregano (if using), salt, and pepper. Mix well.
- Spread the Butter: Spread the butter mixture evenly over the cut surfaces of the bread.
- Add the Cheese: Sprinkle the shredded cheese evenly over the buttered bread.
- Bake: Place the bread halves on a baking sheet. Bake for 10-15 minutes, or until the cheese is melted and golden brown and the bread is toasted.
- Cool and Serve: Let the cheese bread cool slightly before slicing and serving.
Variations:
- Spicy Cheese Bread: Add 1/4 teaspoon red pepper flakes to the butter mixture.
- Parmesan Cheese Bread: Use a blend of mozzarella and Parmesan cheese. Sprinkle extra Parmesan on top before baking.
- Herbaceous Cheese Bread: Add other herbs like basil, thyme, or rosemary to the butter mixture.
- Onion Cheese Bread: Add 1/4 cup finely chopped onion to the butter mixture.
- Garlic Parmesan: Omit the other herbs, and increase the garlic to 3 cloves, and use a blend of mozzarella and parmesan cheese.
- Pull-Apart Cheese Bread: Cut the bread into 1-inch squares, but don’t cut all the way through the bottom crust. Stuff the butter mixture and cheese into the crevices. Wrap in foil and bake as directed.
Tips:
- For extra crispy bread, broil for the last 1-2 minutes of baking, watching carefully to prevent burning.
- Use a good quality cheese that melts well.
- For a softer bread, wrap the loaf in aluminum foil before placing it in the oven.
- Fresh herbs are generally more potent than dried herbs, so use slightly more when using fresh.