Garlic Bread
Updated Feb. 3, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/8 tablespoons unsalted butter (1 stick), melted
- 4fat garlic cloves, grated
- ½cup Parmesan, grated
- ¼cup firmly packed chopped flat-leaf parsley
- ¼teaspoon kosher salt
- Black pepper
- 1baguette or rustic crusty loaf
- ½pound fresh mozzarella, thinly sliced (optional)
Nutritional analysis per serving (12 servings)
238 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 318 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
- Step 2
Cut deep slits into the baguette, 1-inch apart — don’t cut all the way through the loaf — and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don’t be shy here.
- Step 3
Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you’re adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it’s O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.
- The butter can be made 2 days in advance; let come to room temperature before using.
Private Notes
Comments
Given the comments about slicing, I use the same recipe but use softened butter rather than melted. Mix all the ingredients and spread on both sides of a horizontally sliced baguette or loaf. Put the two pieces back together, wrap in foil and bake at 400 for 15 minutes. I unwrap the bread and give it another few minutes to -crisp up a bit and then slice the halves into 2 or 3-inch slices. Easier to serve than having the diners tear off slices.
Keeping the slices not fully cut does make this work well, and the overall method is great. Just one change: I like to use half melted butter and half olive oil for the flavor combo our family prefers, and have even used only olive oil for some of the real advocates for that.
Slightly weird trick that my dad used when he made his delicious garlic bread. Once the bread is assembled, add a thin spread of mayo to the top of the loaf and sprinkle with grated parmesan. Wrap in foil and bake.
I realize this is a ludicrous departure from the recipe, BUT you should ignore this recipe and instead make a loose pesto from garlic scapes pureed with olive oil, tons of parm, and whatever optional, neutral nut of your choosing. This and only this makes the perfect (if neon green) garlic bread.
As others have noted, this is easier to make using softened butter rather than melted butter. Otherwise, I followed the recipe as written, and it turned out great. This is our go-to recipe for garlic bread. Delicious!
I put all the ingredients in a food processor. You have a terrific paste that is easily spread, flavor is on point
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