Next, take a knife and generously spread the garlic butter mixture onto the cut sides of the bread. Don’t be shy! I find that the more you slather on, the better it tastes. Once both halves are covered, sprinkle the mozzarella and Parmesan cheese evenly over the top. This is where the cheesy magic happens! Finally, place the bread halves on a baking sheet and throw them in the oven for about 15-20 minutes or until the cheese is bubbly and slightly golden.
When it’s done, take a moment to appreciate that delightful smell wafting through your kitchen! Remove the bread from the oven and let it cool for a minute before slicing it into smaller pieces. You can serve it warm or at room temperature, but I can pretty much guarantee that it will disappear as soon as it hits the table!
Pro Tips for Best Results
I absolutely love experimenting in my kitchen, and I’ve tested this garlic bread recipe a few different ways. One of my favorite tweaks is adding a pinch of red pepper flakes to the garlic butter for a little kick. Trust me, it elevates the flavor! Also, if you have fresh herbs on hand, like basil or oregano, feel free to sprinkle those on top before going into the oven. It adds a beautiful color and a fresh taste!
Another tip that I swear by is using good-quality butter. I’ve tried it with various brands, and the richer the butter, the more delicious your garlic bread will be. It makes a noticeable difference in flavor and texture. If you’re feeling adventurous, you can even mix in some cream cheese with the garlic butter for an extra creamy spread!
Finally, make sure to keep an eye on the bread as it bakes, especially if your oven tends to run hot. I’ve burnt a batch or two because I got distracted! The goal is to achieve a nice, golden top without burning the edges.
Common Mistakes to Avoid
One mistake I’ve made more times than I’d like to admit is not letting the butter soften enough. If the butter is too hard, it won’t spread nicely, and you’ll end up tearing the bread. Make sure to take it out of the fridge for at least 30 minutes before you start. It should be soft but not melted!(See the next page below to continue…)