Garlic Bread V Recipe

Soften butter

Remove butter from refrigerator and let it sit at room temperature for 20–30 minutes until soft enough to mix easily but not melted. Alternatively, microwave in 5-second bursts until just softened.

In a small bowl, combine softened butter, minced garlic, chopped parsley, chopped basil (if using), lemon zest, salt, black pepper, olive oil and grated Parmesan (if using).

Mix thoroughly with a fork or small spatula until the mixture is smooth and uniform. Taste and adjust salt or lemon zest as needed.

Transfer the garlic butter to a small dish and refrigerate briefly (5–10 minutes) if it became too soft — it should be spreadable but hold shape.

Preheat the oven to 375°F (190°C). Position rack in the middle of the oven.

If using a whole baguette: slice the loaf crosswise into 1–1.5 inch thick pieces for garlic toast, or slice lengthwise and then into serving pieces for pull-apart style. For classic garlic bread, slice lengthwise down the middle to expose the crumb.

Lightly brush the cut sides of the bread with 1 tablespoon olive oil to help crisp and promote even browning.

Spread a generous layer of the prepared garlic butter evenly over the cut surfaces of the bread, using all or most of the butter depending on preference. For pull-apart/individual slices, spread on each slice; for a full loaf, spread on both halves.

If you want extra cheesy garlic bread, sprinkle an additional 2–4 tablespoons of grated cheese evenly over the buttered surface.

Place the prepared bread on a baking sheet lined with foil or parchment for easier cleanup.

Bake in the preheated oven for 10–12 minutes, until the butter has melted into the bread and the edges begin to brown. For a crisp, golden top, switch the oven to broil for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let rest for 1–2 minutes so the butter sets slightly.

If the bread was sliced crosswise, arrange slices on a serving platter. If lengthwise, cut into desired portions.

Garnish with extra chopped parsley and a light sprinkle of red pepper flakes if using.

Serve immediately while warm and crisp. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to refresh.