🧄 Campfire Cheesy Garlic Bread – Bubba’s Gooey Sidekick to Any Meal

When the campfire’s glowin’ and supper’s near done, there ain’t nothin’ better than the smell of garlic bread toastin’ up in the open air. Bubba’s Campfire Cheesy Garlic Bread is ooey, gooey, and crispy in all the right places — a side dish so good it’ll steal the spotlight from the main course.

Perfect with chili, beans, or stew, this here bread’s made for sharin’… though Bubba says he ain’t judgin’ if you keep the whole loaf for yourself.

🍞 Ingredients

1 large loaf French bread (or Italian — Bubba don’t discriminate)
½ cup (1 stick) butter, softened
3 cloves garlic, minced (or 1 teaspoon garlic powder if you’re campin’ light)
2 tablespoons chopped parsley (optional, but makes it look real fancy)
1 ½ cups shredded mozzarella or cheddar cheese
¼ cup grated Parmesan cheese
Optional: a pinch of red pepper flakes for a little kick
Aluminum foil for wrappin’

🔥 Directions

Step 1: Fire It Up

Get yourself a good bed of hot campfire coals — no wild flames, just steady heat for cookin’. If you’re grillin’ at home, set it to medium heat (about 375°F).

Step 2: Prep the Loaf

Slice your loaf lengthwise, but don’t cut all the way through — you want it to hinge open like a book.

In a bowl, mix together butter, garlic, and parsley ‘til creamy. Spread that mixture evenly across the bread, makin’ sure every nook and cranny gets a taste of the good stuff.

Step 3: Add the Cheese

Sprinkle the mozzarella and Parmesan all over the buttered bread. If you like it spicy, toss on them red pepper flakes too.

Close the loaf back up and wrap it tight in aluminum foil.

Step 4: Heat It Up

Place the wrapped loaf near the campfire coals — not directly on ‘em — and let it cook for 10–15 minutes, turnin’ it once or twice for even heat.

You’ll know it’s ready when the bread’s warm, the cheese is melty, and the smell’s so good even the critters start wanderin’ over.

If you’re cookin’ at home, bake it in the oven for 15 minutes at 375°F.

Step 5: Serve Bubba-Style

Carefully unwrap that foil (watch the steam!) and slice into thick pieces. Serve it hot with chili, beans, soup, or straight up — it’s that good.

🧄 Bubba’s Tips

Add cooked bacon bits for a “Bubba’s BBQ twist.”
Try different cheeses — Monterey Jack or provolone make mighty fine options.
If you’re servin’ a crowd, make two loaves — they disappear faster than you can say “grub’s ready.”

🧊 Storage

If you somehow end up with leftovers, wrap ‘em back in foil. Heat near the fire or in a skillet the next day — they crisp right back up.

❤️ Bubba’s Final Word

“Now that’s campfire cookin’ with class — warm, buttery, and packed with enough cheese to make a cow proud. This here’s proof that simple things done right still make the best eatin’.”