Garlic Bread Recipe

Soften and melt butter

Take 1/2 cup unsalted butter from the fridge and let it sit at room temperature 15–20 minutes until softened. If you need to speed up, cut into cubes. In a small saucepan over very low heat or in a microwave in 10–15 second bursts, warm just until easily spreadable — do not fully liquefy.

Combine aromatics

In a small bowl, combine the softened butter and 1 tablespoon extra-virgin olive oil. Add the 4 finely minced garlic cloves, 2 tablespoons chopped fresh parsley, 2 tablespoons grated Parmesan, 1/2 teaspoon lemon juice (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir thoroughly until uniform. Taste and adjust salt or lemon as desired.

Prepare the bread

Preheat your oven to 400°F (200°C). Using a serrated knife, slice the baguette in half lengthwise to create two flat halves (for pull-apart style, you can also slice into 1-inch thick diagonal slices, cutting most of the way through but keeping the bottom intact). Place the halves, cut side up, on a baking sheet lined with foil or parchment for easy cleanup.

Spread garlic butter

Using a spatula or the back of a spoon, evenly spread the garlic butter over the cut surfaces of both bread halves, covering to the edges. If making the pull-apart slices, work the butter between slices as well so each piece is well flavoured.

Add cheese (optional)

If using mozzarella, sprinkle the shredded mozzarella evenly over the top of the buttered bread. For extra crispness, you can also add a light sprinkle of additional Parmesan.

Bake

Place the baking sheet on the middle rack of the preheated oven. Bake for 10–12 minutes, until the butter is bubbly and the edges of the bread begin to turn golden. If you added cheese, bake until the cheese is melted and slightly golden (about 12 minutes). For a crispier top, switch the oven to broil for 1–2 minutes at the end — watch closely to avoid burning.

Finish and serve

Remove the garlic bread from the oven and let it rest 1–2 minutes. If desired, sprinkle an additional teaspoon of chopped parsley and a light dusting of Parmesan. Slice into serving pieces if you prepared halves, or separate the pull-apart slices. Serve warm.