Description
Cheesy, garlicky Hasselback bread! Italian bread stuffed with garlic herb butter and mozzarella, provolone, and Parmesan cheeses, then baked to golden perfection.
Ingredients
Scale
- 1 loaf Italian bread, preferably day-old
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces mozzarella cheese, shredded
- 4 ounces provolone cheese, shredded
- 2 ounces Parmesan cheese, grated
- Optional: Red pepper flakes, for a touch of heat
Instructions
- Preheat: Preheat oven to 375°F (190°C).
- Prepare Bread: Place bread on a cutting board. Use chopsticks or skewers as guides on either side of the bread.
- Make Hasselback Cuts: Using a serrated knife, make slices about 1 inch apart, cutting down until the knife hits the chopsticks. Leave the bottom crust intact. Repeat along the entire loaf.
- Check Cuts: Fan out the slices to ensure even spacing.
- Melt Butter: In a small saucepan or microwave-safe bowl, melt the butter completely.
- Add Garlic and Herbs: Stir in the minced garlic, chopped parsley, chopped chives, dried oregano, salt, and pepper to the melted butter. Add red pepper flakes, if using.
- Infuse Flavors: Let the garlic herb butter sit for a few minutes.
- Brush with Butter: Generously brush the garlic herb butter all over the top and sides of the bread, getting it into each slice.
- Combine Cheeses: In a bowl, combine the shredded mozzarella, provolone, and grated Parmesan cheese.
- Fill Slices: Carefully lift each slice and stuff it with the cheese mixture.
- Top with Cheese: Sprinkle any remaining cheese over the top of the bread.
- Prepare for Baking: Place the stuffed bread on a baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Let it Rest: Remove from oven and let cool for a few minutes before slicing.
- Slice and Serve: Slice the bread between the slices you already made.
- Garnish (optional): Garnish with fresh parsley or chives.
- Serve immediately: Serve warm.
Notes
- Day-old bread is ideal for easier slicing. If your bread is very soft, freeze for 15-20 minutes to firm it up.
- Don’t cut all the way through the bread when making Hasselback cuts. The bottom crust should remain intact.
- Experiment with different cheeses, meats, or vegetables for variations.
- For a spicy kick, add red pepper flakes or hot sauce to the garlic herb butter.
- You can assemble the bread ahead of time and store it in the refrigerator until ready to bake. Add a few minutes to the baking time.
- If the cheese is browning too quickly, tent the bread with aluminum foil during the last few minutes of baking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes