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Hasselback Cheesy Garlic Bread

  • 15 m
  • 40 m
Carolyn Casner
“Potatoes were first to benefit from the Hasselback techinique—making thin slices crosswise toward the bottom of the vegetable, but not all the way through, so the potato becomes fanned, seasoned and baked until crisp. Here we've adapted the concept to garlic bread and updated it with cheese for an easy and completely mouthwatering cheesy bread side dish.”


    • 1 18- to 20-inch whole-grain baguette
    • 3 tablespoons extra-virgin olive oil
    • 3 cloves garlic, grated
    • ½ teaspoon ground pepper
    • 1 cup shredded Cheddar, fontina or other melting cheese
    • 2 tablespoons chopped fresh parsley


  • 1 Preheat oven to 400°F.
  • 2 Cut vertical slits in the baguette, stopping just before you cut through so that the slices stay connected at the bottom. Space the slits about ½ inch apart. Place the baguette on a large baking sheet; bake until lightly toasted, 15 to 20 minutes. Remove from the oven and let stand until cool enough to handle, about 5 minutes.
  • 3 Meanwhile, stir oil, garlic and pepper together in a small bowl. Combine cheese and parsley in another small bowl. Using a basting brush, lightly coat the inside of each slit and the crust with the oil mixture. Fill each slit with the cheese mixture. Bake until the cheese melts and the bread is very toasted, 8 to 10 minutes more.
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