Cheesy Bread With Marinara

By Yasmin Fahr

Updated September 29, 2021

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Rating
4(442)
Comments
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Soft, pillowy bread stuffed with melty mozzarella and dipped in a marinara sauce makes for an easy, crowd-pleasing appetizer or side dish. Here, store-bought sauce is doctored up with a few pantry staples, including dried oregano, garlic and red-pepper flakes, but you can use homemade sauce, too. Slice the bread or let everyone tear off pieces, like they would a fresh baguette, for a more spontaneous, cheese-pull moment. To round out the spread with something green, roast broccolini, broccoli or kale on a sheet pan in the oven as the bread cooks, then dip alongside. For a crunchier exterior, unwrap the bread and cook uncovered for the last 5 minutes. 

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Ingredients

Yield:4 servings

  • 1 Italian loaf or rustic baguette

  • 5 tablespoons olive oil

  • ½ pound mozzarella, thinly sliced

  • Kosher salt and black pepper

  • ¾ teaspoon dried oregano 

  • 2 large garlic cloves, grated or minced

  • ½ teaspoon red-pepper flakes

  • 1 ¾ cups marinara sauce

  • ½ teaspoon sherry vinegar (optional)

  • 2 tablespoons grated Parmesan

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

51 grams carbs; 50 milligrams cholesterol; 605 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 12 grams saturated fat; 34 grams fat; 4 grams fiber; 1288 milligrams sodium; 24 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.

  2. Step 2

    Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.

  3. Step 3

    Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.

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Ratings

4 out of 5
442 user ratings
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Comments

Peter

Or how about brushing the bread with garlic and oil (or melted butter) before adding the mozzarella — a cheesy jazzed up garlic bread?

Zoe

This was a big hit with the kid who wants everything to be finger food. Added Parmesan and pepperonis on half. It was quick and tasty, served with asparagus that roasted while the bread warmed. Next time, I’ll use more than one baguette and try fresh mozzarella.

Susan

I didn’t think this recipe could be better, but yes, jazzed up garlic bread for the win!!!

Sarah

same!@Rachel

Lauren

I personally would not recommend using fresh mozzarella, as it can be very milky and mess with consistency when cooked. I recommend leaving fresh mozz uncovered in the fridge for a few hours up to overnight to let some of the milk dry up.

Nancy

Do you use fully cooked bread in this? Seems like bread would be overcooked when done?

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