Cheesy Soughdough Garlic Bread is crunchy, buttery, cheesy, and downright garlicky, with an added bonus of a fresh dressing with shallots, chives, a little honey, and just a tad more garlic…..can you ever have too much! The fresh dressing takes fabulous garlic bread to a whole new level.
Made with real butter, loaded with real garlic, great bread, and layered with a little creamy brie and mozzarella cheese to really push the taste up. Cheesy Sourdough Garlic Bread is possibly The. Best. Garlic. Bread. We know that’s quite a statement, but we stand by it.
If you’ve ever had a dried-out lump of garlic bread, filled with fake butter, minced garlic from a jar, and all sorts of additivities, you know how a bad side of garlic bread can ruin the whole meal.
Rest assured, our Cheesy Sourdough Garlic Bread will restore your faith in garlic bread, and we guarantee people will be begging you for the recipe.
It comes out of the oven all garlicky and golden, a little crunchy and gooey with cheese. Then you top it with a dressing made from fresh shallots (scallions) and fresh chives, mixed with fruity extra virgin olive oil, a little honey, and just a tad more fresh garlic to finish off. 🥰
At a Glance This Is What You Need To Make Cheesy Sourdough Garlic Bread
salt and pepper
sourdough batard or baguette
Don’t Be Fooled With Store Bought Garlic Bread
The world is filled with garlic bread manufacturers that promise everything with their slick high-end level of photography for their packaging with alluring photos of golden bread, oozing with butter and garlic, flecked perhaps with a little greenery (we’re assuming it’s meant to be parsley).
The photography is what gets you in and just beckons you to throw them into your supermarket trolly ready for blob time on the lounge….. only to be left extremely disappointed with your purchase, and find you have to dial-up for a pizza delivery to fill the void!
Best Garlic Bread Recipe
The reality is this garlic bread filled with brie and a little mozzarella and loaded with garlic is almost a religious experience. Our cousin Trace popped by for an overnight visit and as usual, the topic got around to the latest thing we have all cooked with a happy outcome.
Trace proffered a Sourdough Cheesy Garlic Bread recipe which we adapted and are extremely happy to post for all those out there that love their garlic bread but want the real deal.
Do The Prep in Advance to Make Cheesy Sourdough Garlic Bread
Why Is My Garlic Bread Soggy?
We’ve found the secret to the best garlic bread that’s not all wet and soggy once the butter hits the oven. The game changer is to melt the butter and infuse the butter with loads of freshly minced garlic along with a little salt then lightly brush each slice of bread with the butter that’s loaded with garlic.
If you simply soften the butter before adding the garlic then spread it over each slice you don’t really have enough control over how much butter goes onto each slice and will end up with soggy, butter sodden bread.
The result by melting the butter is bread that remains soft and doughy with a crunchy crust, without being ‘wet’ with the garlic butter. Once you place the cheeses between each slice they gently melt into the garlic butter and the results are outstanding.
You Can’t Make a Great Product Using Crappy Ingredients….Simple!
To achieve the best cheesy garlic bread with brie you’ll need to start with great ingredients. By that we mean use real butter, use real garlic, use great bread, use a tasty brie and a quality mozzarella and we guarantee your bread will be the talk of the party.
In other words, use the best ingredients you can afford!
OOZY GOOZY CHEEZY = BIG FAT YUM
Best Bread For Garlic Bread
In our opinion, the best bread for making this cheesy garlic bread is a batard. This bread has a soft exterior and a soft and fluffy interior. Batard is a french term for bread that is wider than a traditional baguette. The extra width gives you more room to slather on the garlic butter and more cheese, and that’s a good thing. 👍
If you cant find a batard shape use a baguette shape that is not overly crusty. As the batard cooks the crust gets all crusty and if we started with a crusty baguette the crust will become too hard. Simple!
Now Let’s Make The Best Cheesy Sourdough Garlic Bread You’ve Ever Eaten!
Can You Make Garlic Bread The Day Before
Yes, you can. Prepare Cheesy Sourdough Garlic Bread 2-3 days ahead and cover with clingfilm in the refrigerator ready to bake. The dressing can be prepared ahead too, just don’t add the shallots (scallion) and chives until you are just ready to serve as they will go soggy, and lose their vibrancy. And we don’t want that!
How To Freeze Garlic Bread
You can be the host with the most serving cheesy garlic bread and have it ready wrapped in alfoil and popped into the freezer for when the urge hits. Just take it out of the freezer for say 30 minutes before removing the alfoil, and popping it into the oven. Too easy!
Watch How To Make The Best Cheesy Sourdough Garlic Bread
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Garlic Bread Toppings
Ring the changes:
- add some thinly sliced jalapeño chilli
- add semi dried tomato finely chopped along with the cheeses
- swap out the brie for some gruyere, goats cheese, gouda, fontina, or any other tasty cheese
- crispy bacon sandwiched with the cheese
- thinly sliced kalamata olives
- thinly sliced slices of pepperoni salami
- or any other thing you think will work with what you have to hand
Check Out Some More Winning Bread Recipes
* Tomato Olive and Garlic Focaccia
* Easy No-Knead Pull Apart Bread Rolls – Just 4 Ingredients
We would love to hear from you in the comments below when you make what we think may well be the Best Cheesy Sourdough Garlic Bread.
Cheesy Sourdough Garlic Bread
This cheesy garlic bread with brie and a delicous little herby drizzle dressing is outstanding. It quite frankly tops any other garlic bread we've ever eaten. Now that's a recommendation we hope you'll love.
Originally posted April 2021
- 1 long French sourdough batard or baguette
- 125g butter (4 1/2 ounces)
- 3 tablespoons fresh garlic, minced
- 150g Brie, thinly sliced (5 ounces)
- 3/4 cup grated mozzarella
- 1/2 teaspoon salt
- 5 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 3 shallots (scallions) thinly sliced
- 1/4 cup finely chopped chives
- 1 teaspoon garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly milled black pepper
- preheat oven to 200c on bake, not fan (390f)
- melt the butter and add the garlic and salt then mix until well combined, allow the garlic to infuse with the butter while you prepare the bread
- slice bread (about the width of your middle finger) just through to the bottom, but not all the way through (so the batard holds together)
- brush each cut face of the bread with the garlic butter (be sure to mix the butter with the brush each time so you get a good coating of garlic)
- brush the top of the loaf with garlic butter and lightly sprinkle with some salt
- lay a piece of brie on each slice then add a good pinch of mozzarella sandwiching them together
- place on a baking sheet lined with baking paper (parchment)
- bake on the middle shelf for 15-20 minutes or until bread is golden and cheese has melted
- meanwhile, make the dressing - see below
- remove from oven and place on serving platter along with the dressing
- spoon a little dressing over the whole batard, or baguette
- serve with remaining dressing so guests can top their bread slice with a little extra dressing
1. in a small bowl mix together the olive oil, garlic, honey, salt, pepper, chives and shallots
If preparing the dressing in advance
combine the oil, honey, garlic, salt and pepper in a bowl then just before serving add the finely sliced shallots/scallions and chives - adding the shallots and chives just before serving retains the vibrant colour of the herbs
Amount Per Serving Calories 322Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 49mgSodium 582mgCarbohydrates 19gFiber 1gSugar 3gProtein 9g
Nutritional information provided here is only intended as a guide.
Is it necessary to add mozzarella? Straight Brie would be fine for my family 😉
Hi Meg, it’s not necessary at all to use mozzarella it was just a combination that we both liked. Let’s face it Brie is very yummy by itself and marries beautifully with the dressing. Enjoy. Jo and Jen