Roasted Garlic Cheese Stuffed Bread
This Roasted Garlic Cheese Stuffed Bread is pure indulgence! Melty cheeses and sweet roasted garlic stuffed in a crusty loaf make every bite irresistible.
Servings: 6 servings
Ingredients
- 1 large loaf of bread such as ciabatta or a baguette with sturdy crust and soft interior
- 1 cup cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 head garlic to be roasted
- 2 tablespoons olive oil for roasting garlic and brushing bread
- 1 teaspoon dried Italian herbs such as oregano, basil, and thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the tops of the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in aluminum foil, and roast for about 40 minutes until the cloves are soft and caramelized. Once cool, squeeze out the softened garlic into a small bowl and mash it with a fork.
- In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, and roasted garlic paste. Stir in dried Italian herbs, salt, and pepper to taste. Mix until everything is evenly distributed and creamy.
- Using your sharp bread knife, slice the loaf almost all the way through lengthwise, creating a pocket. Be careful not to cut all the way through the bottom. If desired, make additional diagonal cuts across the loaf, spacing them about 1 to 2 inches apart, but again, not cutting through completely.
- Generously spoon the cheese and garlic mixture into the pocket of the bread and into the sliced gaps if you made them, pushing the cheese all the way inside. This ensures each bite has a gooey, cheesy surprise.
- Brush the outside of the bread with the remaining olive oil. Place the stuffed bread on a baking sheet and bake in the oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and the bread crust is golden and crisp.
- Remove from the oven and let it cool slightly before slicing into individual portions. Serve warm for the best melty experience.
Equipment
- Baking Sheet
- Aluminum foil
- Mixing bowl
- Spoon or small spatula
- Sharp bread knife
- Pastry brush
Notes
- Use fresh shredded cheese instead of pre-shredded for better melting and flavor.
- Prepare the cheese and garlic filling a day ahead to save time and keep the bread from becoming soggy.
- Store leftovers wrapped tightly in foil or airtight container in the fridge for up to 3 days and reheat in the oven for best texture.
