Hasselback Garlic-Mozzarella Bread
Why should potatoes have all the fun? Each slice of this chewy-crisp baguette is brushed with satiny garlic butter and stuffed with fresh mozzarella. You are 4 ingredients and one “pull” away from this cheesy, dreamy bread.
You need exactly 4 ingredients (5 if you count parsley) for this bread. Here’s what you need: a baguette, butter, garlic, and mozzarella. I used fresh mozzarella for its creamy/milky quality, but you can use regular part-skim or whole milk mozzarella too.
Here’s the simple process for making this garlic mozzarella bread. Slice a baguette crosswise (like you would for hasselback potatoes). Brush the baguette with melted garlic butter. Fill the bread with mozzarella cheese. Wrap the baguette in foil and bake. Unwrap the bread and bake a little more, until the top is golden. That’s it! You’re ready to serve!
Hasselback Garlic-Mozzarella Bread
Ingredients
- 1 baguette of choice, such as French, Italian or sourdough (I halved my baguette so it would fit on my serving board; you can keep yours whole)
- 4 tablespoons butter
- 1/2 teaspoon granulated garlic or garlic powder
- 8 ounces fresh mozzarella cheese, cut into thin slices
- 2 tablespoons chopped fresh parsley, optional
Equipment
Instructions
- Preheat the oven to 350 degrees.
- Slice the baguette crosswise (without cutting all the way through), making several slices from one end to the other, about 1 inch apart.
- Melt the butter in a small saucepan or in the microwave. Whisk the garlic into the butter. Brush the butter in between the slices of the bread, coating both sides. Insert one piece of mozzarella cheese between each slice of bread.
- Wrap the bread in foil and bake for 10 minutes. Unwrap and bake for 5 more minutes, until the top is crisp and golden. Top with parsley before serving, if desired.