Brazilian Cilantro Garlic Bread

Ingredients

• 1 loafwhite crusty bread
• 60 ml (4 tbsp)salted butter
• 60 ml (4 tbsp)mayonnaise
• 35 g (⅓ cup)shredded Parmesan
• 35 g (⅓ cup)grated mozzarella
• 30 ml (2 tbsp)Brazilian sofrito
• 15 g (⅓ cup)cilantro (or basil)
• 1white onion, roughly chopped
• 2 headsgarlic, cloves separated, peeled and roughly chopped
• 120 ml (½ cup)olive oil

Instructions

1. 1

   Blend the sofrito

   Add all the sofrito ingredients to a blender and pulse until smooth.

2. 2

   Heat the barbecue

   Preheat the barbecue to 120–150°C.

3. 3

   Slice the bread

   Cut the bread into slices, taking care not to cut all the way through the loaf.

4. 4

   Mix the filling

   Put the remaining ingredients in a food processor and whizz until combined.

5. 5

   Fill the slices

   Spread the mixture into each cut in the bread, then spread any extra over the top.

6. 6

   Wrap the loaf

   Lay baking paper inside a large sheet of foil and wrap the bread in it.

7. 7

   Cook until crisp

   Cook for 10 minutes, then open the foil and check the bread. If needed, leave it unwrapped for a couple of minutes so the top can turn crunchy.

What is Brazilian cilantro garlic bread?

This is a shareable loaf cut into connected slices and packed with a garlicky herb-and-cheese mixture. It draws on Brazilian barbecue flavours, with cilantro and a sofrito-style blend adding freshness to the rich filling.

The loaf stays joined at the base, so the filling works its way between slices while the bread cooks. Wrapping it first helps warm the centre before a short uncovered finish crisps the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 4g protein, 5g carbs, 35g fat.

Most of the fat in a serving comes from the butter, mayonnaise and olive oil, with the cheeses adding more fat and some protein. The bread supplies most of the carbohydrates, while the listed nutrition gives 4 g protein per serving. Pair a piece with grilled vegetables or a fresh salad to make the plate more varied.

The sofrito and herbs

Sofrito: The recipe makes a smooth blend from the listed herbs, onion, garlic and oil, then calls for 2 tablespoons in the bread mixture. Keep any remaining blend refrigerated and use it promptly.

Herbs: Cilantro gives the loaf its characteristic fresh flavour, while basil offers a softer alternative. Roughly chop the onion and garlic so they blend evenly.

Building the filling

Butter and mayonnaise: These form the creamy, rich base that coats the bread and helps the filling spread between the cuts.

Cheese: Parmesan contributes a savoury edge, while mozzarella adds a mild, melting quality. Process the ingredients just until combined.

Cutting without separating

Bread cuts: Slice across the loaf but stop before reaching the bottom crust. Keeping the base intact makes the loaf easier to fill, wrap and serve.

Filling: Open each cut gently as you spread in the mixture, taking care not to pull the slices away from the loaf.

Getting the texture right

Wrapped cooking: Keep the loaf enclosed for the first 10 minutes so the filling warms through without drying the bread too quickly.

Crisp top: Open the foil to check the surface, then leave the loaf uncovered for a couple of minutes if it needs more crunch. Watch it closely during this final stage.

Serving it with a meal

Serve the bread warm while the cheese is soft and the top is crisp. It pairs naturally with grilled vegetables, salads or other barbecue dishes.

Since the loaf is rich, cut or pull off smaller portions to serve alongside a more substantial main and fresh vegetables.

Recipe notes & tips

• Use a loaf with a firm crust so it holds together when sliced and filled.
• Leave the bottom of the loaf intact to make wrapping and serving easier.
• Pulse the filling only until combined to avoid turning it into a completely smooth paste.
• Spread a little filling over the top as well as between the slices.
• Check the loaf after the first 10 minutes and uncover it briefly only if the top needs more crunch.

Variations

• Use basil: Swap the cilantro for basil for a sweeter, milder herbal flavour.
• Add more cheese: Increase the Parmesan or mozzarella for a cheesier filling.
• Use a milder garlic flavour: Reduce the garlic before blending the mixture.
• Add chilli: Blend a little chilli into the filling for a gentle heat.
• Cook in the oven: Use the same wrapped-then-uncovered approach in an oven, checking the bread as it cooks.

Common mistakes to avoid

• Cutting through the base: The slices can separate; stop before reaching the bottom crust.
• Leaving the loaf wrapped too long: The top may stay soft; uncover it briefly if it needs crisping.
• Overcooking uncovered: The bread can dry out; check it after a couple of minutes.
• Using large garlic chunks: They may not blend evenly; roughly chop the peeled cloves first.
• Packing filling only on top: The flavour will not reach the centre; spread it into each cut as well.

How to store

Refrigerate leftover bread in an airtight container for up to 2 days. Reheat it wrapped in foil until warmed through, then uncover briefly to refresh the crisp top.

Frequently asked questions