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Stunning plated serving of Triple-Cheese Garlic Bread, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Triple-Cheese Garlic Bread

Discover the ultimate comfort in this Triple-Cheese Garlic Bread, where a crisp, golden French loaf meets a rich, bubbling blend of sharp cheddar, Monterey Jack, and Parmesan. Each slice offers a molten, garlicky embrace, transforming every shared bite into a cherished memory.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Side Dish, Appetizer
Ingredients Method

Ingredients
  

The Triple-Cheese Emulsion
  • 12 ounces sharp cheddar cheese grated
  • 4 ounces Monterey Jack cheese grated
  • 2 ounces Parmesan cheese grated
  • 1/2 cup high-quality mayonnaise
  • 1 bunch green onions thinly sliced
  • 1/4 teaspoon kosher salt
The Bread Foundation
  • 1 loaf crusty French bread
  • 1/2 cup unsalted butter room temperature
  • 4 cloves garlic minced

Method
 

Toast the Garlic Bread
  1. Preheat the oven to 425°F. Line a heavy-duty baking sheet with aluminum foil.
  2. Execute a longitudinal cut to halve the French bread horizontally.
  3. In a small skillet over medium heat, melt the butter and introduce the minced garlic. Sauté for 1 to 2 minutes until the garlic oils are fragrant but not browned to avoid a bitter profile.
  4. Brush the warm garlic butter liberally across the cut side of both bread halves.
  5. Place the bread into the oven and toast until the edges demonstrate initial browning and a crisp texture, approximately 3 to 4 minutes.
Mix the Cheese Spread
  1. In a medium vessel, combine the grated cheddar, Monterey Jack, Parmesan, mayonnaise, green onions, and salt.
  2. Stir until a thick, smooth mixture is achieved.
Bake Until Bubbly
  1. Spread the cheese mixture evenly across the warm, toasted bread halves, spreading to the edges to seal the crumb.
  2. Return to the 425°F oven and bake until the topping reaches a molten state, initiating an active "ooze and bubble," approximately 8 to 10 minutes.
Slice & Serve
  1. Slice the bread into uniform wedges and serve immediately while the cheese is still hot and bubbly. To maintain temperature for a crowd, wrap the bread loosely in aluminum foil.