Garlic Herb Cheese Toast

Open-faced cheese toast is a casual American comfort classic, built on thick bread and a fragrant garlic-herb butter. Fresh parsley and thyme meet melted mozzarella and Parmesan under the broiler for a golden, savory bite.

Serves 4 · 12 min prep · 5 min cook

Estimate for one serving

• 445 cal
• 17g protein
• 32g carbs
• 28g fat
• 3g fiber

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Ingredients

• 8 thick slices ciabatta or sourdough bread
• 5 tbsp softened unsalted butter
• 4 cloves minced fresh garlic
• 3 tbsp chopped fresh parsley
• 1 tsp fresh thyme leaves
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup finely grated Parmesan cheese
• 1/4 tsp kosher salt
• pinch red pepper flakes

Instructions

1. 1Set the oven to broil on high and move an oven rack to the upper third. Place a rimmed baking sheet nearby.
2. 2In a small bowl, mash the softened butter with the minced garlic, chopped parsley, thyme, salt, and red pepper flakes until a fragrant compound butter forms.
3. 3Arrange the bread slices on the baking sheet. Spread the garlic-herb butter thickly and evenly over the top of every slice, coating edge to edge.
4. 4Combine the shredded mozzarella and grated Parmesan in another bowl so the cheeses melt together into one stretchy, savory blanket.
5. 5Scatter the cheese blend generously over the buttered bread, pressing gently so it sticks and creates an even layer.
6. 6Broil for 3 to 5 minutes, rotating the pan halfway if needed, until the cheese is completely melted, lightly browned in spots, and the garlic butter is sizzling at the edges.
7. 7Watch closely near the end; the herbs and garlic can darken quickly once the cheese starts to color.
8. 8Pull the sheet from the oven when the toast smells deeply garlicky and the cheese surface looks glossy and bubbly.
9. 9Let the toasts cool for 45 seconds so the cheese firms just enough to slice cleanly if desired.
10. 10Serve two hot slices per person right away, letting the melted cheese and fragrant garlic-herb butter take center stage.