The Best Garlic Bread You'll Ever Eat
User Reviews
5
The Best Garlic Bread You'll Ever Eat
Description
The recipe begins by slicing an Italian or French bread loaf lengthwise and spreading a softened butter blend mixed with finely minced garlic, chopped parsley, and salt. Baking at a high temperature browns the edges and infuses the bread with the garlic butter flavor. The garlic adds pungent aroma while the parsley gives a fresh herbal note.
Adding freshly grated Parmesan or shredded mozzarella in the final minutes of baking provides a melty, cheesy topping that complements the garlic butter. The baking time can be adjusted to achieve a desired level of crispness. The bread is served warm and can be garnished with extra herbs if desired.
This straightforward preparation creates a deeply flavored bread ideal as a side for pasta, soups, or salads. The method allows for vegan butter substitutions and invites customization while focusing on classic garlic bread elements.
Ingredients
- 1 pound Italian loaf or French loaf
- 1/2 cup unsalted butter softened, can also use salted butter
- 4 cloves garlic finely minced
- 1 tablespoon parsley finely chopped, fresh
- ⅛ teaspoon salt sea salt
- Optional:
- ¼ cup Parmesan Cheese freshly grated
- OR
- ½ cup mozzarella cheese shredded
- For garnishing:
- parsley extra
- chives extra
Instructions
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up.
- In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.
- Bake for 10-15 minutes or until slightly golden brown on the edges. If you want to add cheese, add it the last 2 minutes of baking. If you like a crispier garlic bread, bake for 3-5 minutes more, watching carefully until it is as golden as you like.
Notes
- Use vegan butter if a dairy-free version is desired.
- Review full recipe notes for customization ideas and advice on storing and freezing garlic bread.