The Best Garlic Bread Baguette
User Reviews
5
The Best Garlic Bread Baguette
Description
This recipe starts with softened butter blended with finely chopped fresh herbs—chives, parsley, and oregano—and freshly grated garlic cloves. Salt and pepper are added to enhance the blend, balancing the rich butter and pungent garlic.
The baguette is sliced diagonally but not cut all the way through, allowing the herb butter to be spread between the slices while keeping the bread intact. Baking or grilling the prepared baguette melts the butter into the bread, creating a tender interior with golden crust edges infused with fresh herbs and garlic flavor.
Garlic bread like this is well suited as a side to pasta dishes, soups, or salads. The recipe offers flexibility to adjust herbs based on availability or preference, and salted or unsalted butter can be used with an adjustment of the seasoning. Additionally, the prepared buttered baguette can be refrigerated or frozen before baking, providing convenience for meal prep or entertaining.
Ingredients
- 2 ticks butter 250 g, at room temperature, Note 1
- 1 small bunch chives Notes 2, 3
- 1 small bunch parsley
- 1 small bunch oregano
- 6-8 garlic Note 4, cloves
- 2 baguette à 250 g/ 4.5 oz, about 25 cm/ 10 inches long, fresh
- ½ teaspoon salt or kosher salt or to taste, Note 5, fine sea salt
- ½ teaspoon black pepper or to taste, ground
Instructions
Make garlic butter:
- Allow the butter time to come to room temperature; it should be soft and spreadable but not melty and shiny. 2 sticks/ 250 g butter
- Preheat the oven to 400°F/ 200°C.
- Herbs: Wash and dry the herbs with paper towels, remove their stalks, and finely chop the leaves using a large chef’s knife. small bunch chives + small bunch parsley + small bunch oregano
- Peel and grate the garlic. 6-8 garlic cloves
- Combine butter, chopped herbs, and garlic in a bowl. Add salt and pepper to taste; the required amount of salt may vary based on whether your butter is salted or unsalted.
Stuff the baguettes:
- Cut bread: Make evenly spaced, slightly diagonal cuts in the bread using the serrated knife, but don’t cut all the way through, just about two-thirds of the way through. Leave the bottom part intact to hold the baguette together.2 baguettes
- Spread the butter generously between the slices. If you want to bake them later, wrap and refrigerate or freeze them.
- Bake: Wrap each baguette in aluminum foil and bake for about 15 minutes. Gently unfold the foil to inspect if the butter mixture has melted and the bread is hot in the middle. If it's not thoroughly heated, rewrap it and give it another 5 minutes in the oven. Check once more.
- Carefully unwrap the bread, let it cool for about 5 minutes, then serve while it’s still hot (See Note 6 for grill instructions).
Notes
- Adjust salt if using salted butter to avoid over-seasoning.
- Fresh herbs can be substituted or combined; use small amounts of strong herbs like rosemary to prevent overpowering.
- Use at least 2-3 large garlic cloves for balanced garlic flavor; more can be added to taste.
- If grilling, cook over indirect medium heat, turning occasionally, until butter melts and bread is warm and crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 1485 kcal
% Daily Value*
| Serving | 1whole baguette | |
| Calories | 1485kcal | 74% |
| Carbohydrates | 126g | 42% |
| Protein | 26g | 52% |
| Fat | 99g | 152% |
| Saturated Fat | 60g | 300% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 4g | 200% |
| Cholesterol | 243mg | 81% |
| Sodium | 2879mg | 120% |
| Potassium | 550mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 5324IU | 106% |
| Vitamin C | 42mg | 47% |
| Calcium | 358mg | 36% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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