Whole 30 Classic Cheesy Garlic Bread

Total time22 min

Prep time10 min

Cook time12 min

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Ingredients

6 servings

1 large baguette (about 18 inches), halved lengthwise
6 tbsp unsalted butter
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Monty's Dairy Free Plant-Based Butter Original Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 cloves garlic, minced
¼ tsp red pepper flakes (optional)
¼ tsp kosher salt
2 tbsp fresh flat-leaf parsley, finely chopped
1 ½ cups shredded mozzarella cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil and place the two baguette halves cut-side up on it.
2
Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely — garlic can brown quickly. Remove from heat and stir in the kosher salt, red pepper flakes (if using), and parsley.

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