Last Updated on November 29, 2023 by Carrie Korem, FNTP
My mom used to make Gooey Mozzarella Bread when we’d have friends over for dinner and everyone always loved it! It’s savory, gooey, cheesy and loaded with garlic.
You can use a homemade fermented sourdough loaf, sourdough baguette, or your favorite gluten-free loaf for this recipe.
And, for the mayo, I personally like Sir Kensington’s, but a homemade mayo will work just as well!
To make things easier, you can combine the cheese mixture and keep it in the refrigerator for up to 3 days and then smear it on the bread when you’re ready to bake.
I personally like serving this with roast chicken and a good caesar salad or sautéed dark leafy greens.
I hope you enjoy it as much as we do!!
PrintMozzarella Bread
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Category: side dish
Ingredients
2 cups grated organic mozzarella 8 tablespoons unsalted butter, melted 1/2 cup mayonnaise (homemade or Sir Kensington's) 3/4 tsp granulated garlic 1/2 teaspoon Celtic sea salt 1 cup black olives, chopped 1 loaf fermented sourdough bread (or your favorite gluten-free loaf), cut in half lengthwise 1/4 cup chopped fresh parsley
Instructions
Preheat the oven to 375º F and adjust the rack to the middle position. In a medium-size bowl, combine the mozzarella, butter, mayo, garlic, sea salt and olives. Stir to combine.
Using a spatula, spread the cheese mixture evenly on each half of sourdough and place cheese-side up on a baking sheet. Bake for 20 minutes, or until just turning golden brown on top. Sprinkle with parsley and serve warm.
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