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Cunetto's Garlic Cheese Bread

Cunetto's Garlic Cheese Bread

iamwinfred
Inspired by the legendary Cunetto's House of Pasta on The Hill in St. Louis, this garlic cheese bread delivers bold, buttery garlic flavor topped with a gooey mozzarella and Parmesan blend on a golden, crispy loaf. Ready in just over 30 minutes with simple ingredients, it's the ultimate crowd-pleasing appetizer or side dish that tastes just like the real thing — straight from your own kitchen.
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Prep Time 13 minutes
Cook Time 20 minutes
Total Time 33 minutes
Course Appetizer
Cuisine Italian
Servings 8 slices
Calories 280 kcal

Equipment

  • Sharp bread knife For slicing the loaf cleanly in half lengthwise
  • Large baking sheet To hold both halves of the bread; half-sheet size recommended
  • Aluminum foil For tenting over bread during first phase of baking
  • Medium mixing bowl For combining the garlic butter mixture
  • Silicone spatula or butter knife For spreading the garlic butter mixture evenly
  • Box grater or microplane For freshly grating the Parmesan cheese
  • Garlic press or chef's knife For finely mincing the garlic cloves
  • Oven mitts

Ingredients
  

  • 1 large loaf Italian or French bread about 12–16 inches long; sturdy crust with soft interior

Garlic Butter

  • 1/2 cup unsalted butter 113g; 1 stick, softened to room temperature
  • 5 cloves fresh garlic 5–6 cloves, finely minced; do not substitute jarred garlic
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Cheese Topping

  • 1 1/2 cups whole-milk mozzarella cheese about 170g; shredded from a block, not pre-shredded bag
  • 1/2 cup Parmesan cheese about 50g; freshly grated

Optional Garnish

  • 2 tbsp fresh flat-leaf parsley finely chopped; optional, for garnish
  • 1 pinch red pepper flakes optional, for a subtle kick

Instructions
 

  • Preheat your oven to 375°F (190°C) and allow it to fully preheat before placing anything inside.
  • In a medium bowl, combine the softened butter, minced garlic, Italian seasoning, salt, black pepper, and 1 tablespoon of parsley if adding to the butter. Mix thoroughly until evenly combined.
  • Using a sharp bread knife, slice the loaf in half lengthwise to create two flat halves of equal thickness, then place both cut-side up on a large baking sheet.
  • Generously and evenly spread the garlic butter mixture across the entire cut surface of each bread half, spreading all the way to the edges.
  • Evenly distribute the shredded mozzarella across both halves, then top with the freshly grated Parmesan and a pinch of red pepper flakes if using.
  • Loosely tent each bread half with aluminum foil, then bake in the preheated oven for 15 minutes until the cheese is fully melted.
  • Remove the foil, return the bread to the oven, and bake uncovered for an additional 5 minutes until the cheese is lightly golden and the edges are crispy.
  • For extra crispiness, broil on high for 1–2 minutes on the rack closest to the broiler, watching constantly to prevent burning.
  • Rest the bread for 2–3 minutes, sprinkle with the remaining chopped parsley, then slice each half into 2–3 inch pieces and serve immediately.

Notes

  • Use fresh garlic only: Jarred minced garlic has a muted, acidic flavor that won't deliver the bold punch this bread is known for. Fresh cloves take two extra minutes and are completely worth it.
  • Soften butter properly: Leave butter out at room temperature for at least 30 minutes before starting — cold butter won't mix evenly and will tear the bread when spreading.
  • Shred your own mozzarella: Pre-shredded bagged cheese contains anti-caking agents that prevent a smooth, gooey melt. A block of whole-milk mozzarella grated by hand makes a noticeable difference.
  • Don't skip the foil phase: Baking covered with foil first traps steam that melts the cheese evenly before the top browns — skipping it can leave you with browned cheese that hasn't melted through.
  • Spread butter to the edges: Bare edges dry out in the oven and turn tough rather than golden and buttery. Cover every inch of the cut surface.
  • Watch the broiler closely: The window between perfectly golden and burnt is about 60 seconds under the broiler — never walk away during this step.
  • Make-ahead option: Prepare through the cheese topping step up to 4 hours in advance, cover tightly, and refrigerate. Add 3–5 minutes to the covered baking time when baking from cold.
  • Storage: Wrap leftover slices in foil and refrigerate for up to 3 days, or freeze individually wrapped slices for up to 1 month.
  • Best reheating method: Reheat wrapped in foil at 350°F for 8–10 minutes, removing foil for the last 2 minutes to re-crisp the crust. An air fryer at 350°F for 3–4 minutes also works excellently.
  • Cheese variation: For a richer flavor, replace a portion of the mozzarella with provolone, fontina, or Asiago for a more complex, melty cheese pull.

Nutrition

Serving: 1SliceCalories: 280kcalCarbohydrates: 25gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 390mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 22mgIron: 8mg
Keyword cheesy garlic bread, Cunetto's garlic bread, easy garlic bread recipe, garlic cheese bread, italian appetizer
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