Wednesday, June 24, 2009

Hasselback Cheesy Garlic Bread

French bread stuffed with gooey cheese and smeared with a garlicky, parsley butter blend. An indulgence for sure, but so worth it!
French bread stuffed with gooey cheese and smeared with a garlicky, parsley butter blend. An indulgence for sure, but so worth it!

Hasselback Cheesy Garlic Bread

Now, when I make this Cheesy Garlic Bread, I don't generally do the whole loaf, because, well... it's just me and The Cajun, and I would definitely eat the whole loaf! Besides being a book addict, I am also a lover of bread. All kinds. Especially freshly baked bread. And freshly baked French bread, most especially. And let me tell you. This bread is some kinda good. So if you're feedin' your family, or having a party, go right ahead and make the whole loaf. Since you have other folks to share it with and all.

You can use whatever cheese you like with this - Mozzarella, Pepper Jack, Swiss, Cheddar, whatever you've got - though I'm most fond of the white cheeses here. I used white American cheese in this picture because that is what I had to use up. Feel free to use shredded cheeses too - just put a big pinch or so between each slice. You can also smoosh up some fresh garlic which is amazing - but sometimes that good old garlic powder just simplifies things, ya know?

This is a no-recipe recipe, so there's really no measurements either - just use everything to your taste!

For more of my favorite bread, cornbread and biscuit recipes, visit my page on Pinterest!

Cheesy Garlic Bread

Cheesy Garlic Bread

Yield: About 4 to 6 servings
Author: Deep South Dish
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
French bread stuffed with gooey cheese and smeared with a garlicky, parsley butter blend. An indulgence for sure, but so worth it!


  • 1 large loaf French bread
  • Slices of Mozzarella, Swiss, Pepper Jack, White American or Cheddar cheese
  • 1/4 cup (1/2 stick) of pure butter, softened to room temperature
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt (like Lawry's)
  • 1/4 teaspoon Cajun seasoning, optional
  • 1/2 tablespoon dried minced onions
  • 1 teaspoon dried parsley


  1. Preheat oven to 350 degrees F. 
  2. Cut slits in the bread about an inch apart, but don't cut all the way through to the bottom of the bread. Place the bread on a large piece of aluminum foil with enough excess to wrap the bread tightly all the way around. 
  3. Cut the cheese into slices about 1/4-inch thick and insert a slice of cheese into each slit.
  4. In a small bowl, mix the butter and seasonings together until well blended. Smear the top and sides with the butter mixture and seal the whole loaf up tightly for soft bread, wrap the foil up around the sides and leave the top exposed to give it a nice crunch on top.
  5. Bake for about 15-20 minutes, or until cheese is melted. Slice all the way through to serve.


May also prepare with bread sliced in half lengthwise and topped with garlic butter, then the cheese. Substitute your own favorite cheese; okay to substitute shredded also. Add a wheel of brie, sliced into the bread slits along with the other cheeses.

Italian Cheesy Garlic Bread: Omit seasonings except for garlic powder. Substitute 1/2 cup mayonnaise for the butter. Mix mayo with 1 cup shredded Cheddar and 1 cup shredded Swiss, garlic powder and an envelope of Italian salad dressing mix. Spread in cuts or on cut side of split bread, sprinkle lightly with dried onion and bake as above.

Caprese Garlic Bread: Add one (3 ounce) packet of sun dried tomatoes and 1/4 cup of fresh basil, inserting some of each in the sliced bread slits, along with the mozzarella cheese. Finish with garlic spread and bake as above.

Cheesy Bacon Bread: If you can stand the decadence, slice strips of bacon in half both cross and lengthwise and place on top of the slits where the cheese is and after coating with the garlic butter. Gather the foil around as above and place into the oven. Pass quickly under the broiler at the end to crisp up the bacon more if desired.

Pull Apart Bread: Cut into a large round loaf of bread, making crosshatch cuts about 1-inch apart, but not cutting all the way through. Place onto a baking sheet with long strips of aluminum foil, enough to bring around and cover loaf. Stuff cheese into cuts and spread butter blend all over the top as above. Gather foil loosely around loaf and bake as above for 20 to 30 minutes; cold slices of cheese will take longer, shredded cheese will need less time. Unwrap top and bake another 5 to 10 minutes or until nicely browned and cheese is completely melted through. Finish cuts through to bottom of bread for easier serving.

Beach Bread: Slice bread lengthwise and prepare garlic butter as above. Finish with a thin layer of bleu cheese dressing and top with a mix of shredded cheddar and mozzarella cheeses. Top with diced fresh tomatoes before baking. Serve with a marinara dipping sauce. May also mix bleu cheese crumbles with the other cheeses, instead of using the dressing. Other toppers sometimes used include chopped onion, scallions or green onions and green olives. Garnish with some chopped, fresh parsley.

Appetizer Bread, Bread, Cheese
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Posted by on June 24, 2009

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