Cheesy Bread With Marinara
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1Italian loaf or rustic baguette
- 5tablespoons olive oil
- ½pound mozzarella, thinly sliced
- Kosher salt and black pepper
- ¾teaspoon dried oregano
- 2large garlic cloves, grated or minced
- ½teaspoon red-pepper flakes
- 1¾cups marinara sauce
- ½teaspoon sherry vinegar (optional)
- 2tablespoons grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
605 calories; 34 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 24 grams protein; 1356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
- Step 2
Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
- Step 3
Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.
Private Notes
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Cooking Notes
Peter
Or how about brushing the bread with garlic and oil (or melted butter) before adding the mozzarella — a cheesy jazzed up garlic bread?
Zoe
This was a big hit with the kid who wants everything to be finger food. Added Parmesan and pepperonis on half. It was quick and tasty, served with asparagus that roasted while the bread warmed. Next time, I’ll use more than one baguette and try fresh mozzarella.
Susan
I didn’t think this recipe could be better, but yes, jazzed up garlic bread for the win!!!
Gretchen
I made this with a small loaf of Panera's Asiago bread and used smoked Gouda in the filling. Delish!
Rachel
I...definitely thought this would include a recipe for baking the bread too haha.
RosebudTX
Got everything else out and realized I had no mozzarella. Used havarti slices and still terrific. Sauce was excellent and so easy.
Annie
Try pulling out some of the soft inside of the loaf before loading it with cheese (can easily accommodate additions i.e., salami, prosciutto, etc., on and on and on!)
Nancy
Do you use fully cooked bread in this? Seems like bread would be overcooked when done?
kp dawes
Maded this last night with extra garlic spread into the baguette. So so good.
Annie
Try pulling out some of the soft inside of the loaf before loading it with cheese (can easily accommodate additions i.e., salami, prosciutto, etc., on and on and on!)
dynagrrl
We made a version of this growing up that we called (and still call) "cheese things". Funny to see it elevated in the NYTimes!
Cheri
To folks who made this: dried or fresh mozzarella?
Margaret
Add a sumptuous bottle of white wine plus bowls of your favorites olive varieties and share with friends as an appetizer.
Lorraine
I was thinking the same thing as Peter… mozzarella garlic bread sounds divine
Rachel
I...definitely thought this would include a recipe for baking the bread too haha.
Gretchen
I made this with a small loaf of Panera's Asiago bread and used smoked Gouda in the filling. Delish!
Zoe
This was a big hit with the kid who wants everything to be finger food. Added Parmesan and pepperonis on half. It was quick and tasty, served with asparagus that roasted while the bread warmed. Next time, I’ll use more than one baguette and try fresh mozzarella.
RosebudTX
Got everything else out and realized I had no mozzarella. Used havarti slices and still terrific. Sauce was excellent and so easy.
Susan
I didn’t think this recipe could be better, but yes, jazzed up garlic bread for the win!!!
Peter
Or how about brushing the bread with garlic and oil (or melted butter) before adding the mozzarella — a cheesy jazzed up garlic bread?
Maeve
In addition to the 2 large garlic cloves in the sauce? Or are you suggesting omitting garlic from sauce and putting directly on bread?
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