Cheesy Garlic Bread (Golden, Gooey, Gone in 60 Seconds)

Soften the stick of butter all the way before you start, so it spreads into the bread instead of tearing it. I mash the minced garlic right into that soft butter with a pinch of salt, which spreads the heat evenly and keeps any raw clove from scorching on top. Slice the loaf horizontally like a hot dog bun and load both cut sides, then watch for the mozzarella to bubble and the edges to go golden around the 8 to 10 minute mark. A minute under the broiler at the end gives you those darker crisp spots, but it goes fast, so stay at the oven door.

By Nora Calloway

Swaps & Substitutions

• Unsalted butter → if all you have is salted, use it and skip the added pinch of salt, then taste before baking
• Fresh garlic → 1 tablespoon garlic paste works in a pinch; jarred minced garlic is milder, so use a bit more
• Mozzarella → low-moisture shredded melts cleanest; fresh mozzarella weeps water, so pat it dry and expect a softer top
• Dairy-free → a plant-based block butter plus a meltable vegan mozzarella gets close, though browning is slower and the parmesan flavor is hard to match
• Parmesan → grated pecorino or grana padano stand in fine; both are saltier, so ease back on the added salt
• French or Italian loaf → a baguette works but has less surface area, so split it and shorten the bake by a couple minutes

Questions & Answers