Loaded Smoked Gouda Garlic Bread

8 appetizer servings
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Paired with kalamata olives, artichoke hearts, and sopressata salami, this loaded bread will disappear quickly on the appetizer table!

By: Sarah  Menanix, Snixy Kitchen


  • 1 (8-oz) baguette or sourdough French bread, sliced in half lengthwise
  • 1/4 cup unsalted butter, melted
  • 2 garlic cloves, minced
  • 2 teaspoons minced parsley
  • 1 (6-oz) package Roth Smoked Gouda cheese, shredded
  • 1/4 cup kalamata olives, halved
  • 1/3 cup chopped artichoke hearts
  • 8 thin slices sopressata salami
  • 1/2 cup arugula
  • Freshly ground pepper, to taste


  1. Heat oven to 400°F and place baguette halves face up on a baking sheet. You can use parchment paper for easy clean-up.
  2. In a small bowl, mix the butter, garlic and parsley. Spoon this mixture evenly over the faces of the bread.
  3. Sprinkle half of the shredded Gouda on top of the faces of the bread, reserving half of the cheese for topping later.
  4. Divide the olives and artichoke hearts over the faces of the bread and sprinkle the remaining half of the cheese on top.
  5. Bake for 20-23 minutes, until the cheese is melted and bubbling.
  6. While the cheese is still hot, place the thinly sliced salami on top with a few wavy folds, pressing the edges into the cheese.
  7. Top with arugula and a few cracks of freshly ground pepper.
  8. Slice and serve warm.