Go Back
cunetto's garlic cheese bread recipe with melted cheese and garlic butter on toasted Italian bread

Cunetto's Garlic Cheese Bread

A St. Louis Italian-American classic from Cunetto's House of Pasta on The Hill — crispy French or Italian bread slathered with fresh garlic butter and topped with a blend of provolone and mozzarella cheese. The provolone is the secret: it melts with a sharp pull that makes the bread unforgettable. An irresistible appetizer that disappears fast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 Italian or French bread loaf sturdy, sliced lengthwise
  • 0.5 cup unsalted butter softened, 1 stick
  • 4 cloves fresh garlic minced or pressed
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon dried oregano
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

  1. Preheat oven to 375°F (190°C). Slice the bread lengthwise into two halves.
  2. In a small bowl, mix together softened butter, minced garlic, parsley, oregano, salt, and pepper until well combined.
  3. Spread the garlic butter evenly across the cut sides of both bread halves, reaching all the way to the edges.
  4. Mix the shredded provolone and mozzarella together. Distribute evenly over the buttered bread halves.
  5. Place on a baking sheet and bake for 10–12 minutes until the cheese is fully melted and starting to bubble.
  6. For golden, crispy edges, broil on high for 1–2 minutes watching closely. Slice and serve immediately.

Notes

Provolone is essential — not mozzarella alone, not cheddar. The combination of mozzarella and provolone creates the ideal melt and stretch. Use fresh garlic, not garlic powder. Broil for the last 2 minutes if you want crispier, bubblier edges. Serve immediately.