Cilantro Garlic Bread

Ingredients

• 1 loafbread, such as country bread, French bread or ciabatta
• 60 ml (4 Tbsp)mayonnaise
• 57 g (4 Tbsp)salted butter
• 60–90 ml (4–6 Tbsp)Brazilian sofrito, or 6–8 cloves of garlic
• 25 g (1/4 cup)grated Parmesan
• 38 g (1/3 cup)shredded mozzarella
• 8 g (1/3 cup)cilantro leaves

Instructions

1. 1

   Preheat the oven

   Heat the oven or grill to 175–190°C (350–375°F).

2. 2

   Slice the bread

   Cut the loaf horizontally into two halves.

3. 3

   Blend the spread

   Put all the ingredients in a food processor or blender and pulse for a few seconds, just until combined.

4. 4

   Spread the mixture

   Spread the mixture generously over the bread, then place it on a baking sheet with the garlicky side facing up. If you like, scatter a little extra cheese over the top.

5. 5

   Bake the bread

   Bake or grill for about 10 minutes, until the topping has melted and the edges are lightly toasted.

6. 6

   Toast the top

   For a more toasted finish, grill on high for a few minutes; this step is optional.

7. 7

   Cut and serve

   Take the bread out of the oven, cut it into pieces and serve.

What is cilantro garlic bread?

This is a savoury bread topped with a blended mixture of herbs, garlic or Brazilian sofrito, butter, mayonnaise and cheese. Garlic bread has many regional versions, and this one brings a fresh cilantro note to a familiar baked side.

The spread combines creamy and savoury ingredients so it melts over the bread as it heats. A crisp edge and soft, flavourful centre make it a good addition to a shared meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 118 calories, 5g protein, 14g carbs, 5g fat.

The bread supplies most of the carbohydrates, while butter, mayonnaise and cheese contribute much of the fat; the cheeses also provide some protein. Serve a piece with a generous salad or vegetable soup to make a more balanced plate.

Choosing the bread

A sturdy loaf: Country bread, French bread and ciabatta are all suggested choices. Their open crumb holds the topping, while a firmer crust helps the halves keep their shape.

Even halves: Slice the loaf horizontally so both surfaces can take an even layer of spread. If the loaf is especially large, cut it into manageable lengths before serving.

Building the spread

Sofrito or garlic: Brazilian sofrito gives the topping a prepared seasoning base; plain garlic is offered as an alternative. Use the listed garlic amount if choosing that option.

Cheese and herbs: Parmesan adds a savoury edge, mozzarella melts into the topping and cilantro brings a fresh herbal flavour. Pulse only until combined, rather than blending into a completely smooth paste.

Getting an even bake

Spread generously: Cover the cut surface with an even layer so the edges and centre bake at a similar pace. Keep the bread on a baking sheet with the topping facing upwards.

Watch the edges: The bread is ready after about 10 minutes when the mixture has melted and the edges are lightly toasted. Ovens and grills can vary, so use those visual cues alongside the timing.

Optional extra toasting

Brief grill: A few minutes under high heat can deepen the colour on top, but this stage is optional. Keep a close eye on the bread because the surface can darken quickly.

Extra cheese: A little more cheese can be sprinkled on before baking if you want a cheesier top. It is optional and is not included in the ingredient quantities.

Serving and sharing

Cut to suit: Once baked, slice the bread into portions that are easy to pick up and share. Serve it while the topping is warm and melted.

Pairing: Offer it alongside soup, a salad or a main meal with vegetables. Its savoury topping also works well as part of a spread of small bites.

Recipe notes & tips

• Let the butter soften slightly so it blends more easily with the other ingredients.
• Pulse the spread in short bursts to keep some texture in the herbs and cheese.
• Spread the topping right to the edges for an even finish.
• Use baking paper on the tray to make clean-up easier.
• Stay nearby if using the optional high-heat grill stage.

Variations

• Extra garlic: Use the garlic option for a direct, punchy garlic flavour.
• More cheese: Scatter a little extra Parmesan or mozzarella on top before baking.
• Herb swap: Replace some of the cilantro with parsley for a different herbal note.
• Chilli kick: Add a pinch of chilli flakes to the spread before pulsing.
• Smaller bites: Cut the loaf into shorter pieces before baking for easy sharing.

Common mistakes to avoid

• Uneven spread: Thick patches may melt differently; smooth the topping into an even layer.
• Over-blending: A completely smooth mixture loses texture; pulse only until combined.
• Bread facing down: The topping will not toast properly; place the cut side facing upwards.
• Relying only on the timer: Check for melted topping and lightly toasted edges, as appliances vary.
• Leaving it under the grill: The top can darken quickly; watch closely during the optional finishing step.

How to store

Keep leftover bread in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or grill until warmed through; the bread may be less crisp after storage.

Frequently asked questions