I reveal a simple technique in my Cheesy Garlic Bread Baguette recipe that shows how to stuff a baguette with cheese and garlic butter using only a few pantry staples.
I never believed a baguette could be so dangerous until I tried this one. It’s a Cheesy Garlic Bread Baguette that steals plates at every dinner.
The gooey mozzarella cheese pulls like a bad romance, and you wont know what hit you. As someone always hunting Easy Homemade Family Dinners I keep dragging this into weeknight lineups because it feels a little fancy but is embarrassingly simple, and that contrast is why everyone asks for seconds, trust me.
It’s messy, loud, and satisfyingly wrong in the best possible way so prepare, seriously, for instant requests to bring it again tonight.
Ingredients
- Crusty white loaf, mostly carbs and calories, little fiber, perfect for soaking up butter.
- Rich creamy fat, adds moisture and flavor, high calorie so use it with care.
- Pungent flavor, gives savory punch, may boost immunity, not sweet or sour.
- Melty cheese, provides protein and fat, it’s mild taste makes it crowd favorite.
- Hard aged cheese, nutty salty umami, adds depth and savory bite, little moisture.
- Fresh herb, brightens flavor, adds vitamin C and some fiber, looks pretty too.
- Optional drizzle of olive oil adds fruitiness and healthy monounsaturated fats, subtle flavor.
Ingredient Quantities
- 1 large baguette (about 12 inches)
- 1/2 cup (1 stick, 113g) unsalted butter softened
- 4 garlic cloves, minced
- 2 cups (8 oz) shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning optional
- 1 tablespoon olive oil optional
- Pinch red pepper flakes optional
How to Make this
1. Preheat oven to 375°F (190°C) and line a baking sheet with foil or parchment for easy cleanup.
2. Make the garlic butter: in a bowl mash the softened butter with the minced garlic, chopped parsley, salt, black pepper, and the dried Italian seasoning if using. Add a pinch of red pepper flakes for heat if you like. If butter isn’t soft, zap it 5-8 seconds in the microwave.
3. Prepare the baguette: using a serrated knife make deep diagonal cuts about 1 inch apart, stopping before you slice all the way through so the loaf stays together. This makes perfect pockets for cheese.
4. Spread the garlic butter into every cut, getting some deep inside the loaf. Keep a little butter back to smear on the crust if you want extra flavor.
5. Combine mozzarella and grated Parmesan in a bowl, then stuff the cheese mixture into each cut, pushing it down so the pockets are well filled but not overflowing — too much and it’ll melt out.
6. If you like a crispier, shinier crust brush the top lightly with olive oil and sprinkle a little extra Parmesan over the top. Add a few more red pepper flakes if you want a kick.
7. Wrap the baguette loosely in foil (foil up so steam circulates) and bake on the prepared sheet for 15 to 20 minutes, until the cheese is fully melted and filling is hot.
8. Open the foil and place under the broiler for 1 to 3 minutes until the top is golden and the edges are crisp. Watch it closely cause it goes from perfect to burned fast.
9. Let it rest a couple minutes, then sprinkle with more chopped parsley, slice between the cuts or pull apart, and serve warm. Don’t wait too long or the cheese firms up and it ain’t as magical.
10. Tips: grate your own cheeses for better melt and flavor, don’t skimp on real butter, and if you wanna reheat later wrap in foil and warm at 350°F for 8-10 minutes.
Equipment Needed
1. Rimmed baking sheet with foil or parchment for easy cleanup
2. Serrated bread knife to make the diagonal cuts in the baguette
3. Cutting board to steady the loaf while you slice
4. Small mixing bowl for the garlic butter and cheese blend
5. Butter knife or small spatula to mash and spread the butter into the cuts
6. Box grater for fresh Parmesan (and mozzarella if you wanna grate it yourself)
7. Pastry brush or spoon to brush olive oil on top
8. Measuring cups and spoons for butter, cheese and seasonings
9. Oven mitts and a pair of tongs for handling the hot foil wrapped loaf
FAQ
Best Garlic Bread Baguette Recipe (Cheese Stuffed) Substitutions and Variations
- Baguette: use a ciabatta loaf, a split French bread, or a sourdough boule instead — they’re crusty and soak the garlic butter well. (If you pick sourdough, cut a bit thicker so it holds the cheese.)
- Unsalted butter: swap with salted butter (cut the recipe salt), vegan butter for dairy free, or good olive oil for a lighter, slightly fruity finish.
- Mozzarella cheese: try provolone, fontina, or Monterey Jack for similar meltability; sharp cheddar adds more bite if you want flavor punch.
- Parmesan cheese: sub Pecorino Romano, Asiago, or Grana Padano — Pecorino is saltier so use a touch less added salt.
Pro Tips
– Grate your own cheeses and dry the mozzarella a bit before stuffing it. Toss the shredded mozz with a tablespoon of grated Parmesan and about 1 teaspoon cornstarch, then chill 10 minutes so it firms up and is less likely to ooze out when baking. Trust me, the texture is way better.
– Get the butter soft but not melted, otherwise it’ll run out the cuts. If it gets too soft, pop it in the fridge for a few mins. Use a small knife, a piping bag, or a zip top bag with the corner snipped to push butter and cheese deep into the pockets without overfilling.
– For a crispier bottom, preheat the baking sheet or use a cast iron skillet so the loaf hits hot metal. Brush the top lightly with olive oil and sprinkle a little extra Parmesan right before broiling. When you broil, stand by the oven cause it goes from perfect to burnt fast.
– If you’re making ahead or have leftovers, wrap tightly in foil and freeze or refrigerate. To reheat, warm covered at 350 F for 8 to 12 minutes then open the foil and crisp under the broiler for a minute if needed. It keeps way better that way than microwaving straight through.
Best Garlic Bread Baguette Recipe (Cheese Stuffed)
I reveal a simple technique in my Cheesy Garlic Bread Baguette recipe that shows how to stuff a baguette with cheese and garlic butter using only a few pantry staples.
8
servings
322
kcal
Equipment: 1. Rimmed baking sheet with foil or parchment for easy cleanup
2. Serrated bread knife to make the diagonal cuts in the baguette
3. Cutting board to steady the loaf while you slice
4. Small mixing bowl for the garlic butter and cheese blend
5. Butter knife or small spatula to mash and spread the butter into the cuts
6. Box grater for fresh Parmesan (and mozzarella if you wanna grate it yourself)
7. Pastry brush or spoon to brush olive oil on top
8. Measuring cups and spoons for butter, cheese and seasonings
9. Oven mitts and a pair of tongs for handling the hot foil wrapped loaf
Ingredients
-
1 large baguette (about 12 inches)
-
1/2 cup (1 stick, 113g) unsalted butter softened
-
4 garlic cloves, minced
-
2 cups (8 oz) shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
2 tablespoons chopped fresh parsley
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/2 teaspoon dried Italian seasoning optional
-
1 tablespoon olive oil optional
-
Pinch red pepper flakes optional
Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with foil or parchment for easy cleanup.
- Make the garlic butter: in a bowl mash the softened butter with the minced garlic, chopped parsley, salt, black pepper, and the dried Italian seasoning if using. Add a pinch of red pepper flakes for heat if you like. If butter isn’t soft, zap it 5-8 seconds in the microwave.
- Prepare the baguette: using a serrated knife make deep diagonal cuts about 1 inch apart, stopping before you slice all the way through so the loaf stays together. This makes perfect pockets for cheese.
- Spread the garlic butter into every cut, getting some deep inside the loaf. Keep a little butter back to smear on the crust if you want extra flavor.
- Combine mozzarella and grated Parmesan in a bowl, then stuff the cheese mixture into each cut, pushing it down so the pockets are well filled but not overflowing — too much and it’ll melt out.
- If you like a crispier, shinier crust brush the top lightly with olive oil and sprinkle a little extra Parmesan over the top. Add a few more red pepper flakes if you want a kick.
- Wrap the baguette loosely in foil (foil up so steam circulates) and bake on the prepared sheet for 15 to 20 minutes, until the cheese is fully melted and filling is hot.
- Open the foil and place under the broiler for 1 to 3 minutes until the top is golden and the edges are crisp. Watch it closely cause it goes from perfect to burned fast.
- Let it rest a couple minutes, then sprinkle with more chopped parsley, slice between the cuts or pull apart, and serve warm. Don’t wait too long or the cheese firms up and it ain’t as magical.
- Tips: grate your own cheeses for better melt and flavor, don’t skimp on real butter, and if you wanna reheat later wrap in foil and warm at 350°F for 8-10 minutes.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 88g
- Total number of serves: 8
- Calories: 322kcal
- Fat: 21g
- Saturated Fat: 12.4g
- Trans Fat: 0.19g
- Polyunsaturated: 0.81g
- Monounsaturated: 5.1g
- Cholesterol: 66mg
- Sodium: 294mg
- Potassium: 113mg
- Carbohydrates: 20g
- Fiber: 1.1g
- Sugar: 1.9g
- Protein: 12.8g
- Vitamin A: 433IU
- Vitamin C: 0.5mg
- Calcium: 185.5mg
- Iron: 0.44mg
