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 hope you enjoy it as much as we do!!
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
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