Garlic Bread Recipe

Mince or crush garlic

Peel the garlic cloves. Using a knife, mince finely or smash with the side of the blade and then mince into a fine paste. Alternatively, use a garlic press for an even consistency.

Make garlic butter

In a small bowl, combine the softened unsalted butter (6 tbs) with the minced garlic, 1 tablespoon of olive oil, 2 tablespoons finely chopped fresh parsley, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly until evenly distributed. Taste and adjust salt if necessary. If using, fold in 1 cup grated Parmesan cheese to the mixture.

Prepare bread

Preheat the oven to 400°F (200°C). Place the whole baguette on a cutting board. Using a serrated knife, slice the baguette in half lengthwise so you have two long halves with the crumb exposed. Alternatively, for pull-apart garlic bread, slice the baguette crosswise into 1 to 1 1/2 inch thick slices, being careful not to cut all the way through if you want connected slices.

Spread garlic butter

Using a spatula or butter knife, spread the garlic butter mixture evenly over the cut sides of the baguette (or between slices if you made crosswise cuts). Ensure the butter reaches the edges so every bite is flavored. If using parmesan, the cheese will already be incorporated; otherwise, sprinkle additional grated parmesan on top now, about 2-3 tablespoons per half (optional).

Bake

Place the prepared bread halves, buttered side up, on a baking sheet lined with foil or parchment for easy cleanup. Bake in the preheated 400°F (200°C) oven for 10-12 minutes, until the butter has melted and the edges begin to crisp. For a more toasted top, switch the oven to broil for 1-2 minutes—watch closely to avoid burning.

Finish

Remove the bread from the oven. If you did crosswise slices left connected, separate them with a spatula or serve as pull-apart pieces. Sprinkle the remaining fresh parsley over the top for color and extra flavor. Let rest for 1-2 minutes so the butter firms slightly.