Recipe inspired by:

Recipe made by: Robbie ShorrAaron WildavskyZimi SloyerTalia Menche

I think anyone who’s ever had garlic bread will tell you that their life was changed forever when they first had garlic bread with cheese. There’s just something about the distinct nuttiness of cheesy flavor that is a perfect complement to garlic. And the cheesier the better: garlic bread, much like puns, can never get too cheesy. All that being said, simply melting cheese onto store-bought garlic bread is pretty boring. Going all out and making the bread yourself, however, is quite the endeavor. This recipe strikes the balance between those two extremes, using store-bought bread but DIY flavoring. This lets you control how much garlic, oregano, and basil your bread has (and if you’re like me, you want more than is usually found in restaurant and supermarket garlic bread), and even better, it produces a garlic bread with fresh flavor all around.


  • A loaf of bread, the fresher the better
  • Mozzarella slices (as many as you’d like)
  • 2 tbsp (1/4 stick) butter
  • Fresh basil leaves (as much as you’d like)
  • Fresh oregano leaves (as much as you’d like)
  • Minced garlic (as much as you’d like)


  1. Preheat the oven to 400°F.
  2. Score the loaf of bread into a checkerboard pattern, cutting about 3/4 of the way through the bread across both its length and width.
  3. Tear the mozzarella slices into strips, and stuff them into the newly created seams in the bread.                                                                                                                                                    
  4. Melt the butter in the microwave for 30 seconds.
  5. Finely chop the oregano and basil leaves.
  6. Mix the chopped oregano and basil and minced garlic into the melted butter, using as much of each as you’d like.
  7. Drizzle the melted butter mixture over the bread, making sure to let it seep into the seams.
  8. Bake at 400°F for 15-20 minutes, or until the cheese has achieved the desired meltiness.


Why this recipe is good for college students: The pull-apart nature of this garlic bread makes it perfect for sharing. Additionally, there is no measuring required whatsoever, and nobody has time for measuring ingredients during the last week of the semester.

Why this recipe is good for those who keep Kosher: Garlic bread is not something which usually has meat, so you’re not missing anything by adding cheese. Also, since making even just one ingredient dairy effectively makes the whole meal dairy, you might as well go all out. And luckily enough, kosher loaves of bread are available in plenty of normal (i.e. not specialty kosher) supermarkets, as is kosher mozzarella.

What I would do differently if I made this recipe again

  • If I were to make this dish again, I would really make sure to cut deep into the bread so the cheese and butter mixture really make their way down through the bread, and don’t just sit on the surface.
  • I would make sure to eat this garlic bread as soon as it came out of the oven. Don’t get me wrong, it was delectably cheesy, but it would have benefited from being eating while the cheese was still bubbly.

Aaron Wildavsky is a member of the Israeli Defense Forces. This was a confusing decision to all, as Aaron is not particularly zealous in the same way that most lone soldiers are. The leading theory is that Aaron didn’t know what to do with his life and likes shawarma and disorganization, so he went to Israel. Honestly, not a bad call on his part. Before joining the IDF, Aaron attended Washington University in St. Louis, where he studied political science and history. An interesting culinary note about Aaron: He doesn’t leave himself enough time in the morning for his instant coffee to cool, so he makes it with lukewarm tap water. Weird.