Oi Gente! No gathering — indoors or out — feels complete without garlic bread. This version blends bold garlic flavor with creamy mayonnaise, butter, two kinds of cheese and a bright hit of cilantro. I use a Brazilian sofrito when I have it, but fresh garlic works beautifully too.

This garlic bread is rich, garlicky and slightly herby from the cilantro — perfect alongside cold beer or a chilled glass of Pinot Grigio. It’s easy to make in the oven and just as at home on the grill, which makes it a true barbecue favorite.

In Brazil we joke that sometimes the best thing at a barbecue is the garlic bread — and honestly, I agree. Pão de alho (garlic bread) often comes off the grill before the meat, and that first warm, garlicky bite is always special. This recipe is designed to be flexible: bake it, grill it, add extra cheese or keep it simple. It’s great for a casual get‑together or as a tasty side for a weeknight meal.

Cilantro Garlic Bread Recipe Step by Step

Below you’ll find a simple, reliable method and a few tips to get crisp edges, melty cheese and a vibrant cilantro flavor.

Cilantro Garlic Bread

Author: Aline Shaw

Servings: about 20 pieces

Prep time: 5 mins • Cook time: 10 mins • Total: 15 mins

Ingredients

• One loaf of bread (country loaf, French bread, ciabatta or similar)
• 4 Tbsp mayonnaise
• 4 Tbsp salted butter, softened
• 4–6 Tbsp Brazilian sofrito or 6–8 cloves fresh garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/3 cup shredded mozzarella
• 1/3 cup fresh cilantro leaves, packed

Instructions

1. Preheat your oven or grill to 350–375°F (175–190°C).
2. Slice the bread horizontally or make deep crosswise cuts if you prefer pull‑apart pieces.
3. In a food processor or blender, combine the mayonnaise, softened butter, Brazilian sofrito (or minced garlic), Parmesan, mozzarella and cilantro. Pulse until smooth and well combined. If you don’t have a processor, finely chop the cilantro and garlic and mix thoroughly by hand.
4. Spread the mixture generously over the cut side(s) of the bread. If you like extra cheese, sprinkle a little more mozzarella or Parmesan on top.
5. Wrap the loaf in aluminum foil (garlicky side up) and bake or place on the grill for about 10 minutes, until the mixture has melted and warmed through.
6. Optional: open the foil or remove it and return the bread to the oven or grill for 1–3 minutes to achieve more crispness and a golden top. Watch closely to avoid burning.
7. Remove from heat, let cool slightly, slice and serve warm.

Serving suggestions

• Serve hot as an appetizer with drinks or as a side to grilled meats, pasta or salads.
• Pair with cold beer, crisp white wine or a light rosé for a refreshing contrast to the rich garlic and cheese.

Variations and tips

• Vegetarian option: replace the mayonnaise with a plant‑based spread if desired, and choose a vegetarian Parmesan substitute.
• Extra heat: add a pinch of red pepper flakes into the spread for a spicy kick.
• Cheese choices: swap or mix in cheddar, provolone or fontina to change the flavor and meltiness.
• Grill method: wrap the bread well in foil and place over indirect heat, or finish unwrapped over direct heat for a toasted top.
• Make ahead: prepare the spread and refrigerate for up to 24 hours. Assemble and bake when ready.

Storage and reheating

• Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a 350°F oven for 5–8 minutes wrapped in foil, or unwrap and broil briefly to refresh the crust.

Whether baked or grilled, this cilantro garlic bread is an easy crowd-pleaser. Grab a fresh loaf from the bakery, mix up the garlicky spread and call the amigos — it’s ready in no time. Bom apetite!