Mozzarella garlic bread

    25 min

    A mouth-watering example of garlic bread. Sliced ciabatta bread is brushed with a garlic-flavoured butter, topped with mozzarella and baked until crisp and brown.

    447 people made this

    Serves: 8 

    • 115g butter
    • 1 1/2 tablespoons garlic granules
    • 1 tablespoon dried parsley
    • 450g ciabatta bread, cut into 1.25cm slices
    • 225g grated mozzarella cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a small saucepan over medium heat, melt butter and mix with garlic granules and dried parsley.
    3. Place ciabatta bread on a medium baking tray. Using a basting brush, brush generously with the butter mixture.
    4. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes or until cheese is melted and bread is lightly browned.


    Use fresh garlic and fresh parsley, if desired. Add some dried red chilli flakes for a kick!

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    Reviews in English (357)


    I replace the mozzrella with 1/2 cup parmesan...and it turns out amazing every time!! I simplify the whole recipe by stirring the garlic powder, parsley, and parmesan into softened butter to make a thick paste, spread the mixture onto the bread slices, and sprinkling a bit of paprika in the center of each piece...then bake! To die for!!  -  14 Nov 2004  (Review from Allrecipes US | Canada)


    Four stars as written, using garlic powder and dried parsley. Five stars, using fresh garlic and parsley. I used long, crusty Italian rolls so I didn't bother to bake them. Just toasting these under the broiler worked just fine. Heavier, of course, than traditional garlic bread, but nice for a treat. Very good!  -  07 Jul 2010  (Review from Allrecipes US | Canada)


    After this, I will NEVER BUY STORE BOUGHT GARLIC BREAD AGAIN!!! We love garlic bread and this one tops all garlic breads!! I only used 1 TBLS garlic powder (which was plenty) and the "sauce" only covered half a loaf of french bread. Of course, the bread was gone in no time! I'm just sorry to see what I have been missing all this time...thanks Noelle!  -  21 Aug 2002  (Review from Allrecipes US | Canada)