Garlic Bread Recipe

Preheat

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.

Slice the baguette: place the loaf on a cutting board and slice it in half lengthwise. For pull-apart style, instead slice crosswise into 1-inch thick slices but leave the base intact so slices stay connected (optional).

Soften the butter: if butter is not soft, microwave the 1/2 cup unsalted butter for 5–10 seconds until spreadable but not melted.

Make the garlic butter: In a small bowl, combine the softened butter and 1 tablespoon olive oil. Add the minced garlic, chopped parsley, chopped basil (if using), dried oregano, salt, and black pepper. Stir until evenly combined.

Taste and adjust: taste a small amount and add more salt or garlic if desired. If you prefer a milder garlic flavor, let the mixture sit 5–10 minutes for the raw garlic to mellow before spreading.

Spread the butter mixture: Using a knife or spatula, spread the garlic butter evenly over the cut sides of the baguette (both halves) or between slices if using the pull-apart method. Make sure some butter penetrates into any cuts so the garlic flavor is distributed.

Add cheese (optional): Sprinkle the grated Parmesan evenly over the buttered bread. If making cheesy garlic bread, add the shredded mozzarella on top, distributing evenly.

Bake: Place the prepared bread on the lined baking sheet, cut-side up. Bake in the preheated oven for 10–12 minutes, until the butter melts and the edges begin to turn golden. If using mozzarella, bake 12–15 minutes until cheese is melted and bubbling.

Broil for color (optional): For a crisp, browned top, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Finish and garnish: Remove from oven. If using, sprinkle red pepper flakes and lemon zest over the hot bread for brightness. Let the bread rest 2 minutes.

Slice and serve: If you baked halves, slice into serving pieces. If you used pull-apart slices, separate and serve warm. Serve immediately.