Cheesy Rosemary Garlic Loaf
I swear I need to start hiding homemade dishes—especially the ones I bake—because they disappear fast at my house. This loaf is a perfect example: soft, garlicky, cheesy, and dangerously easy to love. Between the buttery crumbs and the melted cheese, it didn’t last long—there’s a certain bread-loving someone who can’t resist finishing off the last piece.
That’s what happened to this bread. I managed only a small taste before it vanished. Delicious garlic, butter, and cheese—truly irresistible.
It’s good for my waistline that it disappears quickly, but not so great for my cravings.
Cheesy Garlic Loaf
Adapted from OurBestBites’ Garlic-Herb Bread (no pesto used)
Cheesy Rosemary Garlic Loaf
(Printable recipe originally available from the source)
Ingredients:
1 round loaf of crusty bread (I used an Artisan loaf from the store)
1/2 cup shredded Parmesan cheese
1/2 cup Colby Jack cheese
Drizzle of olive oil
1/2 cup melted butter
Garlic salt, to taste
2 tablespoons fresh or dried rosemary
Salt and pepper, to taste
Directions:
Preheat your oven to 350°F (175°C).
Prepare a baking sheet by lining it with aluminum foil, or use a stoneware baking sheet if you prefer.
With a serrated bread knife, make 1-inch slices across the loaf without cutting all the way through the bottom. Rotate the loaf 90 degrees and make another series of 1-inch cuts, creating a crosshatch pattern of deep but not complete slices.
Place the prepared loaf on the baking sheet.
Drizzle the top of the loaf with olive oil, then brush melted butter over the surface and into the cuts.
Season with garlic salt, and a bit of regular salt and pepper to taste.
Gently stuff shredded Parmesan and Colby Jack cheese into the cracks you created, distributing it evenly through the loaf so each slice gets cheese.
Sprinkle the rosemary over the top and into the cuts for a fragrant, savory finish.
Bake the loaf in the preheated oven for about 20 minutes. The bread should be warmed through, the top lightly toasted, and the cheese fully melted.
When the loaf is done, remove it from the oven and let it cool for a few minutes so the cheese firms slightly and the loaf is easy to handle.
Slice and serve warm. This cheesy rosemary garlic loaf makes an excellent side for soups, salads, or pasta, and it’s also perfect for snacking straight from the pan.
Enjoy your homemade cheesy rosemary garlic loaf—just be sure to hide a piece if you want to save any for later.