- Appetizer
- Side
- American
- Oven
- Kid-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1
round sourdough or country boule (about 1 lb)
- 1 stick
unsalted butter (1/2 cup), softened
- 5 cloves
garlic, finely minced
- 1/3 cup
flat-leaf parsley, finely chopped
- 1/2 tsp
fine salt
- 1/4 tsp
black pepper, freshly ground
- 1/4 tsp
red pepper flakes (optional)
- 8 oz
low-moisture mozzarella, shredded (about 2 cups)
- 1/4 cup
Parmesan, finely grated
- Vegetarian
Contains milk (unsalted butter (1/2 cup), low-moisture mozzarella, Parmesan).
Whether it’s vegetarian depends on the Parmesan: check the label.
Not checked: round sourdough or country boule (about 1 lb).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 375°F and set a rack in the middle. Tear off two large sheets of foil and lay them in a crisscross on a baking sheet.
375°F
- Step 2
Put the boule on a cutting board. With a long serrated knife, cut parallel lines about 1 inch apart all the way across the loaf, cutting down to within about 1/2 inch of the bottom crust but not through it. Turn the loaf 90° and cut the same way again, so the top is a grid of 1-inch squares still joined at the base.
5 min
- 1 round sourdough or country boule (about 1 lb)
- Step 3
In a small bowl, mash together the softened butter, garlic, parsley, salt, pepper and red pepper flakes with a fork until evenly combined.
3 min
- 1 stick unsalted butter (1/2 cup)
- 5 cloves garlic
- 1/3 cup flat-leaf parsley
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- Step 4
Set the loaf on the foil. Gently prise the cuts open a little at a time and spread the garlic butter down into them with a small spoon or butter knife, working all the way around the loaf. Use all of it; spread any leftover over the top.
5 min
- 1 round sourdough or country boule (about 1 lb)
- Step 5
Tuck the shredded mozzarella down into the cuts, pushing it in with your fingers so it is distributed all over the loaf. Scatter the Parmesan over the top.
4 min
- 8 oz low-moisture mozzarella
- 1/4 cup Parmesan
- Step 6
Bring the foil up and wrap the loaf completely, sealing the top loosely so it doesn't touch the cheese. Bake for 20 minutes, until the cheese is melted through.
20 min, hands-off · 375°F
- Step 7
Open the foil and fold it back so the whole top of the loaf is exposed. Bake 10 more minutes, until the cheese is bubbling and the edges of the bread are golden and crisp.
10 min, hands-off · 375°F
- Step 8
Let it sit for 5 minutes, then slide it onto a board or platter and let everyone pull the cheesy squares apart.
5 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026