Side Dishes
America's Test Kitchen cheesy garlic bread recipe delivers the crispy-topped, pull-apart magic you crave without the guesswork. The secret lies in a precise balance of garlic butter, melted cheese, and the perfect baking technique that creates golden-brown edges while keeping the interior tender.
I've tested countless variations, and this method consistently produces restaurant-quality results at home.
What sets this recipe apart is the foolproof technique for achieving that signature crispy crust without burning the bread underneath.
A simple garlic butter mixture infused with fresh garlic and herbs forms the flavor base, while a blend of mozzarella and Parmesan creates a bubbly, golden topping that's impossible to resist. The 15-minute prep time makes it perfect for weeknight dinners or holiday gatherings.
By following these exact steps—brushing the bread generously, baking at 375°F, and monitoring closely for that perfect golden hue—you'll end up with cheesy garlic bread that's crispy on top, tender inside, and bursting with garlic flavor in every bite.
This is the kind of dish that disappears faster than you can say "pull-apart magic."
The best part? This recipe scales beautifully for crowds while maintaining its restaurant-quality texture. Serve it alongside pasta, soups, or use it as a showstopping appetizer. Let's get started on creating your perfect loaf.
Ingredients for america's test kitchen cheesy garlic bread
Fourteen ingredients, fifteen minutes—this is the magic behind restaurant-quality cheesy garlic bread.
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough Bread Loaf 🍞 | 1 whole | Crusty exterior, day-old preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even melting |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced for maximum punch |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, fresh is essential |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Part-skim or whole milk preferred |
| Freshly Grated Parmesan Cheese 🧀 | ½ cup | From a high-quality wedge |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning, not baking |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for brightness |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling after baking |
The bread is non-negotiable. Sourdough delivers that perfect crusty exterior and chewy interior, but baguettes or Italian bread work too if that's what you've got. Day-old loaves are ideal—they absorb the garlic butter better and don't get soggy. For the garlic, fresh is absolutely essential—jarred minced garlic has no comparison. I grab mine from Whole Foods where they keep it refrigerated. The herbs? Fresh parsley and rosemary from the grocery store's produce section—just make sure they smell vibrant, not wilted. For the cheese, Mozzarella from a block (shred it yourself) melts better than pre-shredded, and Parmigiano-Reggiano from a wedge is worth the splurge for that umami kick.
No fresh rosemary? Dried works at one-third the amount, but it won't have the same depth. Short on parsley? Fresh basil at the same quantity gives a different but delicious twist. The butter matters—unsalted is key so you control the seasoning. If you're feeling fancy, European-style butter like Plugrá adds extra richness. For the cheese blend, add 1/4 cup of sharp cheddar if you want extra tang. The olive oil at the end? Use something fruity and peppery—none of that bland supermarket stuff. And trust me, don't skip the pepper. Freshly cracked black pepper makes all the difference in that final flavor boost.
This bread is best made fresh, but leftovers reheat beautifully. Wrap tightly in foil and reheat at 350°F for 5-7 minutes. For parties, make it ahead—assemble the garlic butter, wrap in plastic, and refrigerate up to 24 hours before baking. The cheese topping can be prepped in advance too—just keep it covered. Once baked, drizzle with olive oil immediately to keep it crispy. Store any leftovers in the fridge for up to 3 days, but honestly, it won't last that long. Freezing isn't recommended—the texture gets gummy when reheated.
Why You'll Love This Recipe
- Foolproof Spread: I swear by this method—just slice the sourdough, slather it with softened butter, and let the garlic-infused oil do the work. No fancy techniques, no stress, and the results? Crispy, buttery perfection every single time.
- Umami Bomb: That combo of garlic, rosemary, and melted cheddar (yes, it’s in the ATK version) hits different. The parsley brightens it up just enough to keep it from being too heavy, but honestly? I could eat this plain with butter alone and still be happy.
- Party in a Pan: Between us, this is my go-to for game day, movie nights, or when my book club overstays its welcome. It’s the kind of thing that disappears fast—no one will even notice you spent 15 minutes making it.
- Leftovers? More Like Leftovers Never: The best part? The next day, you can toss those slices in the oven for 5 minutes and they’re almost as good as fresh. I’ve reheated this for days, and it’s still my secret weapon for lazy breakfasts or quick lunches. (Yes, even on a Tuesday.)
Step-by-step instructions for america's Test Kitchen cheesy garlic bread
Transform your sourdough into irresistible, pull-apart perfection with this foolproof method.
Prepare the Garlic Butter Compound
In a medium bowl, combine the 0.5 cup unsalted butter with the 6 minced garlic cloves, 0.25 cup finely chopped fresh parsley, 1 tablespoon finely chopped fresh rosemary, 1.5 teaspoons diamond crystal kosher salt, and 0.5 teaspoon freshly cracked black pepper. Using a wooden spoon or silicone spatula, mix vigorously until the butter softens and the mixture becomes a smooth, fragrant paste—this should take about 3-4 minutes. The butter should be fully incorporated with no visible chunks remaining.
Here's the thing—this step makes all the difference. The butter needs to be fully emulsified with the aromatics to ensure even distribution throughout the bread. If you're in a hurry, you can microwave the butter for 10-15 seconds to soften it first, but don't overdo it or the garlic will burn. The mixture should be cool enough to handle when you're done, but still spreadable.
Assemble the Bread with Cheese and Garlic Butter
Preheat your oven to 375°F for 10 minutes to ensure even baking. While it heats, slice the 1 whole sourdough bread loaf horizontally into ½-inch thick slices—this ensures even cooking and that crispy crust we're after. I like to use a serrated knife for clean cuts that won't compress the bread.
Spread the garlic butter mixture evenly over each slice, making sure to get it all the way to the edges. Then, sprinkle 1 cup shredded mozzarella cheese and 0.25 cup freshly grated parmesan cheese over the top. The cheese should melt beautifully into the bread, creating that gooey, stretchy texture we all love. Don't be shy—this is where the magic happens.
Bake Until Golden and Bubbly
Carefully transfer the assembled bread to a baking sheet lined with parchment paper. Bake for 12-15 minutes until the edges are deep golden brown and the cheese is bubbling vigorously at the top. The bread should be hot enough that it's almost too hot to touch—this is your signal that it's perfectly crispy on the outside while staying soft and pillowy inside.
Here's where precision matters: if you pull it out too early, the cheese won't melt properly, and the bread won't be crispy enough. If you leave it too long, the bread can dry out. Watch the edges—they should be golden brown and slightly caramelized, with a few spots of deep brown where the cheese has melted and crisped.
Finish with Olive Oil for Extra Crisp
Remove the bread from the oven and immediately drizzle the top with 1 tablespoon extra-virgin olive oil using a small brush or spoon. This step is non-negotiable—it adds an incredible crispiness to the top layer that you just can't get without it. The oil should sizzle slightly as it hits the hot bread, creating a beautiful sheen and that coveted crunch.
Let the bread rest for 2-3 minutes before serving. This brief rest allows the bread to set slightly, making it easier to pull apart without losing all that gooey cheese. Serve immediately while it's still warm and crispy—every bite should deliver that perfect balance of crispy crust, soft interior, and melty, garlicky cheese.
Pro Tips For Making America'S Test Kitchen Cheesy Garlic Bread
- Toast the Garlic First: Slice those cloves in half lengthwise and hit them with a dry skillet over medium heat for 30 seconds per side—just until fragrant. Cold garlic mashes into the butter and dulls the flavor, and this step guarantees a punchy, aromatic punch without burning. (Yes, even if you’re impatient like me.)
- Butter the Bread Generously: Don’t skimp—you need about 4 tablespoons of softened butter for a standard loaf, spread all the way to the edges. Thin layers mean dry, flavorless bites; thick layers mean soggy bread. Aim for a ¼-inch coating, and let it sit for 5 minutes before baking so the butter soaks in just enough to crisp up.
- Skip the Overcrowded Pan: If you’re baking two pieces at once, leave a 1-inch gap between them. I learned this the hard way—cramming them in steams the bottoms instead of browning them. Use a second pan or bake one piece, then the other, if needed. Crispy edges are non-negotiable here.
- Pulse the Herbs Lightly: Tear the parsley and rosemary by hand (not chopping) and pulse them briefly—just 2-3 seconds—in the food processor with the garlic butter. This distributes the herbs evenly without turning the bread into a green sludge. (Your future self will thank you for not over-blending.)
Creative variations of this america's test kitchen cheesy garlic bread
Spicy Jalapeño Twist
For those who love heat, add 1 tbsp minced jalapeño (seeds removed for mild heat) to the garlic butter mixture. The jalapeño’s fresh, bright flavor cuts through the richness while adding a subtle kick.
I like to use Whole Foods’ fresh jalapeños because they’re consistently crisp and flavorful. Top with an extra ¼ cup shredded pepper jack cheese for a smoky-sweet contrast that melts beautifully. 🌶️
Herb-Infused Variations
Swap out rosemary for 1 tbsp fresh thyme or oregano to give your garlic bread a Mediterranean flair. For a French-inspired twist, add 1 tsp dried tarragon to the butter mixture—it pairs surprisingly well with garlic and parsley.
I’ve also had great success with 1 tbsp finely chopped chives for a milder, oniony note that brightens the dish.
Cheese Lover’s Upgrade
Take the cheese to the next level by mixing 1 cup mozzarella with ½ cup gruyère or fontina for a nutty, complex flavor. Gruyère adds a slight sweetness that balances the garlic, while fontina melts into a creamy, stretchy texture.
For an extra indulgent version, sprinkle 2 tbsp grated asiago on top before baking—it crisps beautifully and adds a rich, buttery finish.
Breakfast-Style Version
Transform this into a breakfast showstopper by adding 2 tbsp cream cheese to the garlic butter mixture for extra creaminess. Top with ¼ cup shredded sharp cheddar and a sprinkle of everything bagel seasoning before baking.
Serve with scrambled eggs or avocado for a hearty morning meal. The cream cheese keeps the bread ultra-moist, making it perfect for breakfast or brunch.
Gluten-Free Adaptation
For a gluten-free version, use a high-quality gluten-free bread loaf like Schär or Canyon Bakehouse. Their sourdough-style loaves hold up well to the garlic butter and cheese.
Brush the bread with 1 tbsp melted butter mixed with 1 tsp olive oil before adding the garlic butter to help it crisp up. The texture won’t be identical, but it’s still delicious and satisfying for those avoiding gluten.
Make-Ahead Party Hack
Prep the garlic butter and cheese topping ahead of time, then store them separately in the fridge for up to 24 hours. When ready to serve, assemble the bread and bake as directed. For a crowd, double the recipe and bake two loaves simultaneously.
I like to use a half-sheet pan for even baking—it’s perfect for parties and easy to transport. The bread reheats beautifully in the oven for 5-7 minutes at 350°F if needed.
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend day-old bread?
Day-old bread absorbs the garlic butter better without getting soggy. The slightly stale exterior crisps up perfectly while the interior stays tender. Fresh bread can turn gummy from all that melted cheese, but day-old loaves hold their shape beautifully. Pro tip: If you must use fresh bread, toast it lightly before assembling to help it crisp up faster.
Can I use pre-shredded cheese instead of freshly grated?
Pre-shredded cheese works in a pinch, but freshly grated mozzarella and Parmesan make all the difference. The anti-caking agents in pre-shredded cheese can make the topping dry out faster. If you must use pre-shredded, look for brands without additives and pat the cheese dry with a paper towel first to remove excess moisture.
How do I fix cheesy garlic bread that's too dry?
If your bread turned out dry, it likely baked too long. Next time, watch closely after 10 minutes—the edges should be golden brown but not dark brown. For immediate rescue, sprinkle a little warm water or milk over the top and broil for 1-2 minutes to revive the cheese. The olive oil drizzle at the end also helps maintain moisture.
What's the best bread alternative if I don't have sourdough?
Italian bread or a baguette work beautifully as substitutes. Look for a loaf with a crisp crust and soft interior. French bread is another great option—just slice it ½-inch thick for even baking. Avoid soft sandwich breads like brioche, as they'll get soggy from all the cheese.
Can I make this ahead of time for a party?
Prep the garlic butter and cheese topping separately, then store them in the fridge for up to 24 hours. Assemble just before baking—this keeps everything fresh. For parties, bake two loaves simultaneously on a half-sheet pan. The bread reheats well in the oven at 350°F for 5-7 minutes if needed.