Garlic Bread Recipe

Make garlic paste

Peel the garlic cloves and finely mince them. Sprinkle a pinch of salt over the minced garlic, then using the flat side of a chef's knife, press and scrape the garlic repeatedly until it forms a smooth paste (about 30–45 seconds). Alternatively, grate the garlic on a microplane.

In a medium bowl, combine the softened unsalted butter and the garlic paste. Add the chopped parsley, grated Parmesan (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until evenly incorporated and smooth. Taste and adjust seasoning.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly grease it.

Slice the baguette: for traditional slices, cut the baguette on a slight diagonal into 3/4-inch thick slices, cutting almost through but leaving the base connected if you prefer pull-apart; or slice all the way through for individual pieces. Choose the method you prefer and arrange the slices cut-side up on the baking sheet with a little space between if sliced through.

Spread about 1 to 1 1/2 tablespoons of the garlic butter onto each slice (or into each cut if pull-apart), making sure the butter reaches to the crust edges. If you left the bread whole (pull-apart method), use the tip of a knife or spatula to work butter between slices.

Lightly brush the top crust with 1 tsp olive oil to help browning and crisp the crust.

Optional: sprinkle the red pepper flakes evenly over the slices for a touch of heat.

Bake in the preheated oven for 10–12 minutes, or until the butter is melted and the edges begin to turn golden. For extra crispness and deeper browning, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.

Remove from the oven and, if desired, sprinkle the remaining 1 tablespoon fresh parsley and an extra dusting of Parmesan over the top. Let cool for 1–2 minutes before serving.

Serve warm as an appetizer. Provide a small bowl of marinara or garlic butter for dipping if desired.