This cheesy caprese garlic bread is my ultimate comfort food when I want something rich, savory, and bursting with fresh flavors. It’s the perfect marriage between a warm, garlicky loaf and the bright, summery taste of caprese salad. Every bite has gooey melted cheese, juicy tomatoes, and aromatic basil pesto—making it just as satisfying as a pizza but even easier to whip up.

Why You’ll Love This Recipe

I love that this bread is both indulgent and simple. The pesto adds a vibrant herbiness, the garlic gives it that irresistible aroma, and the tomatoes provide a sweet pop of freshness. It’s a versatile dish that pairs beautifully with pasta, makes a fantastic appetizer, or even works as a hearty snack on its own. Plus, it’s baked to golden perfection in just 20 minutes, so I can have a restaurant-worthy side on the table fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 long loaf crusty Italian bread

• 1 cup real mayonnaise (no substitutes)

• 1/4 cup homemade basil pesto

• 2 large fresh garlic cloves, minced

• 1/2 cup grated Parmesan cheese

• 8 oz. grated Mozzarella cheese

• Freshly ground black pepper, to taste

• 18 to 20 grape tomatoes, halved

• 1 teaspoon onion powder

Directions

1. I preheat my oven to 400°F and line a large baking sheet with parchment paper.

2. I cut the Italian bread in half lengthwise and place both halves on the prepared baking sheet.

3. In a mixing bowl, I combine mayonnaise, pesto, garlic, Parmesan, Mozzarella, and black pepper until smooth.

4. I spread this creamy mixture evenly over the bread halves.

5. I arrange the halved tomatoes on top, then sprinkle everything with onion powder.

6. I bake the bread for about 20 minutes, until it’s hot through, golden at the edges, and bubbly.

7. I slice it into pieces and serve immediately while it’s still warm and melty.

Servings And Timing

This recipe makes about 6 to 8 servings. It takes around 10 minutes to prepare and 20 minutes to bake, so I can have it ready in about 30 minutes total.

Variations

• I sometimes add fresh basil leaves after baking for extra color and flavor.

• For a spicier twist, I sprinkle on some crushed red pepper flakes before baking.

• I’ve also swapped the grape tomatoes for sun-dried tomatoes when I want a deeper, sweeter flavor.

• For a lighter option, I use a thin layer of Greek yogurt mixed with pesto instead of mayonnaise.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the bread on a baking sheet in a 350°F oven for about 8–10 minutes, which keeps it crisp instead of soggy. I avoid microwaving because it softens the crust too much.

FAQs

1. Can I Make This Ahead Of Time?

Yes, I prepare the bread up to the point of baking, cover it, and refrigerate it for up to 8 hours. I bake it just before serving.

2. Can I Freeze Cheesy Caprese Garlic Bread?

I don’t recommend freezing once baked, but I can freeze it before baking. I wrap it tightly in foil, then bake from frozen, adding 5–7 minutes to the cook time.

3. Can I Use Store-Bought Pesto?

Absolutely. While homemade pesto tastes amazing, store-bought works perfectly when I’m short on time.

4. What Type Of Bread Works Best?

I prefer a crusty Italian loaf, but French bread or a baguette also works well.

5. Can I Make It Vegetarian-Friendly?

Yes, I just make sure the cheeses and pesto I use are made without animal rennet.

Conclusion

This cheesy caprese garlic bread is my go-to when I want a quick, crowd-pleasing side that feels special without being fussy. It’s a dish I can make for family dinners, parties, or even just a night when I want to treat myself to something warm, cheesy, and full of flavor. One bite, and it’s hard to stop.