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This roasted garlic bread starts with whole heads of garlic, roasted until soft enough to mash into butter. I love using roasted garlic here because it gives the bread a sweeter, mellower flavor than using raw garlic, which makes this version different from classic garlic bread.
I mix the roasted cloves with softened butter, olive oil, parsley, and a little chili, then spread everything over a wide loaf half. A layer of mozzarella goes on top before baking. You can mash the spread by hand or blend it for a smoother texture with finer flecks of parsley.
Table of Contents
Ingredient notes
- Bread: Choose a wide, unsliced Italian loaf or Dutch crunch loaf with a soft center and sturdy crust. Slice it horizontally and use one half for this recipe, then save the other half for another meal.
- Garlic: Whole garlic heads work best here rather than individual cloves. Roast them until the cloves are completely soft and easy to squeeze and mash into the butter.
- Butter and olive oil: I like to use softened, unsalted butter for the garlic spread so I can control the amount of salt. The olive oil is divided between roasting the garlic and mixing into the garlic butter. Salted butter works too, just reduce the added salt.
- Mozzarella: Low-moisture mozzarella gives you the best melt and works especially well here. For the best texture, I recommend shredding it yourself from a block rather than using mozzarella packed in water.
- Parsley: Fresh flat-leaf parsley adds a lovely pop of freshness. Finely chop it if you want little flecks of parsley throughout the garlic butter, or blend it in for a smoother, more evenly flavored spread.
- Salt, black pepper, and red pepper flakes: These simple seasonings bring the garlic butter together and add a little heat. Feel free to reduce or leave out the red pepper flakes if you prefer a milder garlic bread.
How to make it
Roast the garlic
Preheat the oven to 400°F / 200°C. Peel away any loose outer layers of papery skin from the garlic heads, leaving the heads intact. Slice about ¼ inch from the top of each head to expose the cloves.
Place the garlic heads cut-side up on a sheet of foil. Drizzle about 1 teaspoon olive oil over each head, using 1 tablespoon total. Wrap each head tightly in foil and place the packets on a baking sheet.
Roast for 40–50 minutes, or until the cloves are golden, completely soft, and easy to pierce with a knife. Start checking around 35 minutes since roasting time can vary depending on the size of the garlic heads.
Make the roasted garlic butter
Carefully open the foil packets and let the garlic cool until it is comfortable to handle. Squeeze the roasted cloves into a bowl, removing any pieces of papery skin. Let the garlic cool until warm rather than piping hot before adding the butter.
Mash the roasted garlic with a fork, then add the softened butter, remaining 1 tablespoon olive oil, parsley, salt, black pepper, and red pepper flakes. Mix until creamy and well combined.
For a smoother garlic butter, add everything to a small food processor or blender and blend until smooth, scraping down the sides as needed. This also finely chops the parsley and distributes it throughout the spread. Do not add the mozzarella.
Keep the oven at 400°F / 200°C.
Top the bread and bake
Slice the loaf horizontally into two halves. Place one half only, cut-side up, on a foil-lined baking sheet. Save the other half for another meal or recipe.
Spread the roasted garlic butter evenly over the cut surface, making sure to reach the edges. Sprinkle the shredded mozzarella evenly over the top.
Bake on the middle rack at 400°F / 200°C for 15–20 minutes, checking around the 12-minute mark. The garlic bread is ready when the mozzarella is melted and bubbling, the top has golden patches, and the edges are crisp.
For an extra-golden top, place the bread under the broiler for 1–2 minutes, watching it closely since the cheese can brown quickly.
Slice and serve
Let the garlic bread rest for about 2 minutes, then transfer it to a cutting board. Slice crosswise into six portions and serve warm while the cheese is melty and the edges are crisp.
Recipe notes
- Making both halves: If you want to use the whole loaf, simply double all the topping ingredients, including the garlic, butter, olive oil, seasonings, and mozzarella. Arrange both halves on the baking sheet without crowding them. The baking time should be about the same.
- Let the garlic texture guide you: The roasted garlic should be soft enough to mash easily into a smooth paste. If the cloves still feel firm, give them a little more time in the oven before making the garlic butter.
- Keep the butter softened: You want the butter soft and creamy, not melted. Let the roasted garlic cool slightly before mixing it with the butter so you end up with a spreadable garlic butter that stays nicely on the bread.
- Using pre-roasted garlic: If you already have roasted garlic on hand, use the cloves from three roasted heads and skip the 1 tablespoon of olive oil used for roasting. Keep the remaining 1 tablespoon olive oil for the garlic butter. This shortcut brings the preparation and baking time down to about 25–30 minutes.
Make ahead and storage
Make ahead: Prepare the roasted garlic butter up to 3 days ahead and keep it covered in the refrigerator at 40°F / 4°C or below. Let it soften slightly before spreading. You can also freeze it for longer storage.
Leftovers: Store leftover garlic bread in an airtight container and refrigerate within 2 hours. Enjoy within 3 days.
Reheat: Warm the bread in a 350°F / 175°C oven, loosely covered with foil, until heated through. Remove the foil toward the end to crisp the edges again.
Freeze: Freeze individual portions until firm, then wrap well and place in a freezer bag. For the best quality, use within 2 months. Thaw in the refrigerator before reheating.
More delicious bread recipes to try
I’d love to hear how your roasted garlic bread turns out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find this recipe too.
Roasted Garlic Bread with Mozzarella
Ingredients
- 1/2 large Italian or Dutch crunch loaf sliced horizontally
- 3 medium heads of garlic
- 2 tablespoons olive oil divided
- 1/4 cup unsalted butter softened
- 2 tablespoons fresh parsley finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups mozzarella shredded low-moisture
Instructions
- Roast the garlic: Preheat the oven to 400°F / 200°C. Trim the tops off the garlic heads to expose the cloves. Place them on foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 40–50 minutes, until soft and golden. Let cool slightly, then squeeze the cloves from their skins.
- Make the garlic butter: Mash the roasted garlic in a bowl. Add the softened butter, remaining 1 tablespoon olive oil, parsley, salt, black pepper, and red pepper flakes. Stir until smooth and creamy. You can also blend everything in a food processor for a smoother spread.
- Prepare the bread: Slice the loaf in half lengthwise and place one half cut-side up on a lined baking sheet. Spread the roasted garlic butter evenly over the bread, all the way to the edges.
- Add the cheese: Sprinkle the mozzarella evenly over the garlic butter.
- Bake: Bake at 400°F / 200°C for 15–20 minutes, until the cheese is melted and bubbling and the edges are crisp. For a more golden top, broil for 1–2 minutes, watching closely.
- Slice and serve: Let the bread cool for about 2 minutes, then slice into portions and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best recipes for using garlic I’ve ever read and the garlic bread is to die for. Thank you for sharing❤️❤️
Thank you so much for your comment, Ann! I’m so glad you loved the recipe! ❤️