Garlic Cheese Bread

This is garlic bread sized for a banquet hall. The base is straightforward: soft butter whipped with minced garlic and a stream of oil to spread easily over French bread slices.

The layering matters. Garlic butter first, then a generous handful of mozzarella, finished with a dry blend of parmesan, oregano, and parsley flakes that toasts into a herbed crust under the broiler-level heat.

The hot oven works fast. Pull the trays as soon as the cheese bubbles and the edges hit golden, because dried herbs scorch quickly once the moisture is gone.

Kitchen Tips

• Cut the recipe down for home use. The full batch makes a hundred servings, so divide by 10 for a family-size pan.
• Use day-old bread. Fresh loaves go soggy under the butter and cheese.
• Pre-mix the herb-parmesan topping in advance. It keeps in a sealed jar for weeks.
• Watch the bottoms, not the tops. Sheet pans run hot and can scorch the crust before the cheese melts.

Variations

• Add a pinch of red pepper flakes to the butter for heat.
• Swap mozzarella for a blend of provolone and white cheddar for sharper bite.
• Use sourdough or ciabatta for more chew and bigger air pockets.