Garlic Bread
Updated Feb. 3, 2025
- Total Time
- 30 minutes
- Rating
- 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.
Great way to jazz up a day-old baguette or the remnants of one. It works pretty well if you silica the baguette, then spread the butter-garlic-parsley mixture on both sides of each slice, push the buttered slices back together into the original shape of the baguette and wrap in foil. Heat in oven per recipe instructions. Voila!
We liked this recipe but we think it’s too garlicky. If we make it again, we’ll just use two grated cloves.
Once you make this version of garlic bread, there is no going back. It is that good. I modified the preparation to make it less labor-intensive - I use a loaf of Whole Foods bakery semolina bread, slice the entire loaf lengthwise and spread both sides with the insanely delicious garlic butter. Reassemble loaf, wrap in foil, 400 degrees for 15 minutes or more. Unwrap the bread, separate the halves and top with shredded mozzarella and back into the oven, open face, to crisp up. Divine!