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 chickenand a good caesar saladorsautéed dark leafy greens.
I hope you enjoy it as much as we do!!
Mozzarella Bread
2 cupsgrated organic mozzarella
8 tablespoonsunsalted butter,melted
1/2cupmayonnaise (homemade or Sir Kensington’s)
3/4 tspgranulated garlic
1/2 teaspoonCeltic sea salt
1cupblack olives,chopped
1loaf fermented sourdough bread(or your favorite gluten-free loaf),cut in half lengthwise
1/4cupchopped 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.
Keywords:mozarella bread
