Three-Cheese Garlic Bread with Marinara

By Sprig Originals ✓ · cooked up in Sprig

A wide slab of soft Italian loaf brushed with real garlic butter, crisped under the broiler, then blanketed with mozzarella, provolone and Parmesan and sent back under the heat just long enough to melt. Broiling in two stages is the whole trick: the bread gets its crackly edge before the cheese ever goes on, so nothing scorches. Served with a five-minute marinara for dunking.

Ingredients

• 6 tbsp unsalted butter, softened
• 4 cloves garlic, finely grated or minced
• 2 tbsp finely chopped fresh parsley
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1 pinch crushed red pepper flakes (optional)

• 1 loaf soft Italian loaf or French bread (about 16 oz)
• 6 oz low-moisture mozzarella, shredded (about 1 1/2 cups)
• 3 oz provolone, shredded (about 3/4 cup)
• 1/3 cup finely grated Parmesan

• 1 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 14.5-oz can crushed tomatoes
• 1/2 tsp dried basil
• 1/2 tsp sugar
• 1/2 tsp kosher salt

• 1 tbsp chopped fresh parsley
• Flaky salt, for sprinkling

Instructions

1. Start the marinara first so it can simmer while you work. Warm the olive oil in a small saucepan over medium heat, add the sliced garlic, and cook 45 to 60 seconds until fragrant but not browned. Add the crushed tomatoes, dried basil, sugar and 1/2 teaspoon salt. Simmer gently, uncovered, for 10 to 12 minutes, stirring occasionally, until slightly thickened. Keep warm off the heat.
2. Set an oven rack 6 inches below the broiler element and turn the broiler to high. Line a rimmed baking sheet with foil.
3. Mash the softened butter with the grated garlic, 2 tablespoons parsley, oregano, 1/4 teaspoon salt and the red pepper flakes until it is a smooth, spreadable paste.
4. Split the loaf lengthwise into two long halves. If the halves are very thick, trim a thin slice off the domed tops so they sit flat. Place both halves cut side up on the baking sheet.
5. Spread the garlic butter all the way to the edges of both cut surfaces — the edges are where the crisping happens, so do not leave a dry border.
6. Stage one: broil the buttered bread for 2 to 4 minutes, until the surface is bubbling and the edges are golden and audibly crisp. Watch it constantly; broilers vary and this can go from toasted to burnt in 30 seconds. Pull the pan out.
7. Toss the mozzarella, provolone and Parmesan together in a bowl so they melt evenly, then scatter the mixture over both hot halves, right to the edges.
8. Stage two: return the pan to the broiler for 2 to 3 minutes, until the cheese is fully melted with a few blistered brown spots. If the crust is darkening faster than the cheese is melting, move the rack down one level or switch the oven to 475°F bake for 3 to 4 minutes instead.
9. Let the bread rest 2 minutes on the pan so the cheese sets, then transfer to a board and cut crosswise into 2-inch fingers with a serrated knife. Shower with the remaining parsley and a pinch of flaky salt.
10. Pour the warm marinara into a small bowl and serve alongside for dipping, while the bread is still hot.

Chef's tips

Nutrition (per serving, estimated)

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