Description
Crispy-edged, buttery garlic bread with a soft, steamy center and a bright pop of herbs. Grating the garlic (instead of chopping) helps it melt into the butter so every bite tastes evenly garlicky without harsh chunks.
Ingredients
- 1 crusty baguette or Italian loaf (unsliced)
- 8 tbsp / 113 g – salted butter (softened)
- 6 cloves – garlic (finely grated or very finely minced)
- ¼ cup / 15 g – flat-leaf parsley (finely chopped)
- ½ cup / 50 g – Parmesan cheese (finely grated)
Instructions
Set up the loaf:
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Set an oven rack in the middle. Heat the oven to 400°F / 200°C.
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Split the loaf lengthwise. If you want bite-size pieces, cut into 1.5 in / 4 cm sections (keep the halves together so they handle easily).
Make the garlic butter:
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In a small bowl, mash the softened butter, grated garlic, parsley, and Parmesan until evenly combined and spreadable.
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Taste a tiny dab (it should taste garlicky and a touch salty). If it tastes aggressively sharp, let it sit 5 minutes to mellow.
Bake and finish:
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Place the bread cut-side up on a rimmed baking sheet. For softer bread, line with foil and plan to tent later; for crispier edges, leave uncovered.
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Spread the garlic butter all the way to the edges (that’s where the best crunch happens).
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For softer centers: tent loosely with foil. For crispier results: bake uncovered.
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Bake 10–12 minutes, until the butter is bubbling and the edges look deeply golden. Success looks like sizzling butter, a toasted rim, and a strong garlic aroma.
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(Optional) For extra color: remove foil if used, then broil 30–90 seconds, watching constantly, until the top freckles brown.
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Let stand 2 minutes, then slice and serve warm.
Notes
- Microplane garlic is your best friend here—it melts into the butter so every bite tastes evenly garlicky.
- For extra-crisp edges without drying the middle, cut into shorter sections before baking (more edges = more crunch).
- Parsley stays brightest if you add a pinch more right after baking (fresh “green” pop).
- If you love a toasty cheese note, sprinkle a little Parmesan in the last 2 minutes so it browns without drying out.
- Want a gentler garlic vibe? Mix in a teaspoon of olive oil with the butter—it softens the sharpness and spreads easier.
- Serve fast: garlic bread’s peak texture is the first 10 minutes, when the top is crisp and the center is steamy.
- Reheat leftovers uncovered so they re-crisp; foil traps steam and makes them soft.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Bread
- Cuisine: Italian