Garlic Bread

This Garlic Bread is a buttery, golden side dish made with French bread, fresh garlic, parsley, and Parmesan, baked until the edges turn crisp and the middle stays soft. It is the easy side I make for almost every pasta night at home, and it goes well with spaghetti, lasagna, or any saucy meal.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Dinner, Side Dish

Cuisine: American, Italian

Keyword: buttery, comfort food, garlic, garlic bread recipe, quick

Servings: people

Calories: 148kcal

Author: Vanjo Merano

Cost: $

Equipment

1 Baking tray Half sheet pan size works well for two loaves.
1 Parchment Paper Keeps the bread from sticking and makes cleanup easier.
1 Mixing bowl For combining the garlic butter mixture.
1 Serrated Knife Slices through the crust without crushing the soft middle.

Ingredients

2 loaves French bread
10 tablespoons unsalted butter softened
6 cloves garlic minced
2 tablespoons parsley minced
1 tablespoon Parmesan cheese grated
1 tablespoon extra virgin olive oil
1/4 teaspoon fine salt

US Customary - Metric

Instructions

Preheat the oven to 375°F.
Combine the softened butter and minced garlic in a bowl.
10 tablespoons unsalted butter, 6 cloves garlic
Add the Parmesan cheese, parsley, salt, and olive oil. Mix until all the ingredients are well blended.
2 tablespoons parsley, 1 tablespoon Parmesan cheese, 1 tablespoon extra virgin olive oil, 1/4 teaspoon fine salt
Slice each loaf of French bread crosswise, then slice each piece lengthwise in half.
2 loaves French bread
Divide the garlic butter mixture evenly among the bread slices and spread it all the way to the edges.
Line a baking tray with parchment paper. Arrange the buttered bread on top.
Bake for 9 to 10 minutes, or until the edges turn lightly crisp and the butter melts into the bread.
Remove the garlic bread from the oven and let it cool for a few minutes.
Slice into serving pieces.
Serve as a side for pasta.

Notes

Doubling the recipe – This recipe scales up easily for a crowd. For four loaves, double everything but split the bread between two baking trays so the heat circulates evenly around each piece.

Best Parmesan – Block Parmesan grated fresh has more flavor than the powdered shelf-stable kind. A small wedge of Parmigiano-Reggiano lasts a long time in the fridge and is worth the upgrade.

Make the butter mix in advance – The garlic butter mixture can be made up to three days ahead and kept covered in the fridge. Bring it back to room temperature before spreading so it stays easy to work with.

Salted butter swap – If using salted butter instead of unsalted, skip the added pinch of salt to keep the flavor balanced.

Cool before slicing – Let the bread rest for two to three minutes after pulling it out of the oven. The butter sets slightly and the bread slices cleanly without tearing.

Nutrition