Cheesy Roasted Garlic Bread
1 h 5 min
|
easy
Recipe by Eunice
Introduction
Meet the garlic bread you actually crave: slow-roasted garlic whipped into butter, topped with mozzarella, Monterey Jack, and Parmesan, then baked on Pan Sobao until the cheese bubbles and the edges crisp.
Pan Sobao is a Puerto Rican soft, slightly sweet loaf, think ultra-tender Italian bread, so this is prime for pasta night, game day, or any party when you want a pull-apart, ultra-cheesy side that steals the show.
Ingredients (8 servings)
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Ingredients Roasted Garlic Paste
- 2 whole heads garlic garlic 2 heads
- 2 tsp olive oil olive oil
- pinch salt salt
Ingredients Garlic Bread
- 1 loaf pan sobao pan sobao 16 oz
- 4 Tbsp salted butter, softened salted butter 2 oz
- 1 Tbsp roasted garlic paste, reserved (as prepared above) roasted garlic paste
- 2 Tbsp fresh parsley, finely chopped fresh parsley 0.27 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1½ cups shredded mozzarella cheese shredded mozzarella cheese 4.55 oz
- ½ cup shredded Monterey Jack cheese shredded Monterey Jack cheese 2 oz
- ¼ cup grated Parmesan cheese grated Parmesan cheese 0.71 oz
Ingredient Notes *
- Pan sobao: Pan sobao is a traditional Puerto Rican white bread, slightly sweet and soft, made with lard or shortening.
How to Make Cheesy Roasted Garlic Bread
-
Roast the garlic
Heat the oven to 400 F, slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, sprinkle with a pinch of salt, wrap each head tightly in foil, and roast on the middle rack until completely soft and caramelized, 40 to 50 minutes.
-
Make the roasted garlic paste
When cool enough to handle, squeeze the cloves into a bowl and mash to a smooth paste with a fork, then taste and add a tiny pinch of salt if needed.
-
Prep the bread and cheese
Split the Pan Sobao lengthwise, place cut sides up on a foil-lined sheet pan, and mix the mozzarella, Monterey Jack, and Parmesan in a bowl so the melt is even.
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Mix the garlic butter
In a small bowl, combine the softened salted butter, 1 tablespoon roasted garlic paste, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and spreadable.
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Pre-toast for structure
Slide the bare bread halves into the 400 F oven for 4 to 5 minutes to dry the surface slightly so the crust stays crisp under all that cheese.
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Spread and cheese
Spread the garlic butter edge to edge on both halves, mound the cheese blend evenly on top, and press lightly so it adheres without spilling over.
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Bake until melty
Return the pan to the oven and bake at 400 F until the cheese is fully melted and the edges are bubbling, about 8 to 12 minutes depending on your oven.
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Broil for those bronze spots
Switch to broil and brown the top until speckled and sizzling, 1 to 2 minutes, keeping the door cracked and your eyes locked on it so it does not burn.
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Rest, slice, and serve
Let the bread rest 2 minutes so the cheese sets slightly, then slice with a sharp serrated knife into thick pieces and get it to the table while it is still audibly crackly.
Substitutions
- Use Cuban or Portuguese sweet bread instead of Pan Sobao
- Cuban bread keeps the light crumb and thin crust while Portuguese sweet bread mirrors the gentle sweetness, so you still get that tender interior with a kiss of sugar that plays beautifully with roasted garlic.
- Swap Monterey Jack for Pepper Jack
- Pepper Jack melts the same but brings a gentle heat and little peppery pops, which balances the richness and makes the garlic sing a bit louder without overwhelming it.
- Replace Parmesan with Pecorino Romano
- Pecorino is saltier and sharper, so you get a bolder, slightly brinier finish that cuts through the butter and stretches the savory finish longer on the palate.
Tips
- Dry the surface before topping
- A quick pre-toast keeps the crumb from going soggy under the butter and cheese so you get a crisp base with a soft, steamy center.
- Edge-to-edge coverage
- Spread the butter to every corner and pile cheese right to the border so every bite hits with flavor and you avoid bland crust ends.
- Balance the salt like a pro
- You are using salted butter and Parmesan so start with the listed 1/2 teaspoon salt but taste the garlic butter and dial back if your cheeses are extra punchy.
- Broiler discipline
- Cheese goes from bronzed to burnt in seconds, so keep the pan in the top third of the oven and your eyes on it with the door cracked for maximum control.
- Make-ahead garlic stash
- Roast extra garlic heads and freeze tablespoon scoops on a parchment-lined sheet, then bag them so you can drop a nugget into butter, soups, or pan sauces on demand.
- Clean cuts only
- Use a sharp serrated knife and slice with calm, confident strokes so the molten cheese pulls into gorgeous strands instead of dragging the topping off the bread.
Nutrition Facts *
| Energy | 331 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 15 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My bread turned soggy in the center, what went wrong?
- You likely skipped the pre-toast or overpacked the butter, so next time dry the crumb for 4 to 5 minutes first and spread a thin, even layer of butter before adding cheese.
- The cheese pooled in grease, how do I prevent that?
- Use low-moisture mozzarella, avoid pre-shredded blends with lots of starch, and pull the bread as soon as it is bronzed because overcooking breaks the fat from the proteins.
- Can I make this without a broiler?
- Bake to fully melt at 425 F and finish the last 2 to 3 minutes with the pan on the top rack so the heat concentrates, or hit the top with a kitchen torch in quick, sweeping passes.
- How do I reheat leftovers so they stay crisp?
- Reheat slices in a 375 F oven or air fryer for 5 to 7 minutes so the bottom recrisps and the cheese remelts without turning rubbery.
- Can I do this on the grill?
- Yes, set up for medium indirect heat, close the lid to melt the cheese, and finish over direct heat for 20 to 30 seconds to blister the top without scorching the bread.
- What do I do with the extra roasted garlic paste?
- Stir it into mashed potatoes, whisk it into vinaigrettes, or smear a little under the skin of chicken before roasting for serious depth without raw garlic bite.
Serving Suggestions
Hot honey drizzle and a pinch of crushed red pepper give sweet heat that plays off the roasted garlic, and a bowl of warm marinara on the side makes every slice dunkable and dangerous.
Pair with a crisp salad and a cold pilsner, or go full comfort and serve alongside tomato soup so the cheese and garlic can show off like they should.
More pairings:
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