I’ve always believed that garlic bread is one of life’s simple pleasures—crispy edges, a warm buttery center, and that irresistible aroma of garlic wafting through the kitchen. Recently, I discovered that making it in the air fryer doesn’t just save time, it makes the texture absolutely perfect. The crust comes out beautifully golden while the cheesy topping gets bubbly and melty in just a few minutes.
What I love most is how versatile this little side dish can be. It’s the perfect companion for pasta night, a comforting addition to a bowl of soup, or even a crowd-pleasing appetizer when friends come over. The best part? It only takes a handful of ingredients and almost no effort, which means I can whip it up even on the busiest days.
What You Need to Make This Recipe
Bread: A sturdy loaf is key here. I prefer a baguette or Italian bread because they hold up well under the buttery topping and crisp beautifully in the air fryer without going soggy.
Butter: Unsalted butter works best so you can control the seasoning. It’s the base that gives the bread its rich flavor and helps carry all the garlic goodness.
Garlic: Fresh garlic is non-negotiable for me. Minced finely, it infuses the butter with that classic savory punch that makes garlic bread so addictive.
Cheese: Mozzarella is my go-to because it melts into gooey perfection, but I also like to sprinkle in a little parmesan for sharpness and extra depth of flavor.
Parsley: Fresh parsley adds a pop of color and a mild, herbaceous note that balances the richness of the cheese and butter.
Salt: Just a pinch enhances all the other flavors without overpowering the delicate garlic.
Ingredients List
- 1 loaf of Italian bread or baguette
- ½ cup unsalted butter, softened
- 3 garlic cloves, minced
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Pinch of salt
How to Make Air Fryer Cheesy Garlic Bread
Step 1: Prepare the bread
Slice the loaf in half lengthwise or cut into thick slices, depending on how you want to serve it. Place the pieces on a cutting board, ready for the topping.
Step 2: Mix the garlic butter
In a small bowl, combine the softened butter, minced garlic, chopped parsley, and a pinch of salt. Mix until smooth and well combined.
Step 3: Spread the mixture
Generously spread the garlic butter mixture over the bread slices, making sure to cover the edges for maximum flavor.
Step 4: Add the cheese
Sprinkle the mozzarella evenly over the bread, then top with the grated parmesan for that extra cheesy bite.
Step 5: Air fry to perfection
Preheat your air fryer to 350°F (175°C). Place the bread slices in the basket in a single layer. Cook for 5–7 minutes, or until the cheese is melted and bubbly and the edges of the bread are golden brown.
Step 6: Serve hot
Carefully remove from the air fryer, slice into smaller pieces if desired, and serve immediately while the cheese is still gooey.
Tips for Making This Recipe
- Use room-temperature butter—it spreads much easier and blends well with garlic.
- Don’t overcrowd the air fryer basket; work in batches if needed for even crisping.
- Experiment with cheese: try cheddar, provolone, or even a sprinkle of feta for a twist.
- If you like extra garlicky bread, roast the garlic first for a sweeter, mellow flavor.
- Add a touch of red pepper flakes if you want a little heat.
- Leftovers can be reheated in the air fryer for 2–3 minutes to bring back the crispiness.
FAQs
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and has more flavor.
What kind of bread works best?
Italian bread, French bread, or a baguette are ideal since they have a firm crust and soft interior.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the air fryer to bring back the crunch.
Can I make this recipe ahead of time?
Absolutely! Prepare the bread with the garlic butter and cheese, then refrigerate. Air fry right before serving.
Is this recipe freezer-friendly?
Yes, assemble the bread and freeze it. When ready to enjoy, air fry directly from frozen, adding a couple of extra minutes.