Italian Bread & Butter Recipe

Prepare loaf

Preheat the oven to 375°F (190°C). If using a whole loaf, lightly dust a cutting board with the 2 tbs flour to prevent sticking and slice the bread into 1-inch thick slices, keeping slices attached at the bottom if you prefer a pull-apart presentation or fully separated for individual pieces.

Arrange slices in a single layer on a baking sheet or place the whole loaf on a sheet pan (if making pull-apart, place loaf seam-side down). Brush the cut surfaces lightly with 1 tablespoon extra-virgin olive oil; this helps crisp the bread and adds flavor.

Bake in the preheated oven for 6–8 minutes if slices, or 10–12 minutes for a whole partially-sliced loaf, until the cut edges are golden and slightly crisp. Remove from oven and set aside while you finish the compound butter.

Soften and mix

Place 1 cup softened unsalted butter in a medium mixing bowl. Add 1 tablespoon extra-virgin olive oil (this keeps the butter spreadable and adds Italian character).

Add the minced garlic (2 cloves), chopped parsley (2 tbs), chopped basil (1 tbs), grated Parmesan (2 tbs), lemon zest (1/2 tsp), sea salt (1/2 tsp), black pepper (1/4 tsp) and red pepper flakes (optional 1/4 tsp) to the bowl.

Using a fork or spatula, mash and fold the ingredients together until uniformly combined and smooth. Taste and adjust seasoning — add a pinch more salt or lemon zest if desired.

If you prefer a firmer butter for spreading after chilling, transfer the compound butter onto a piece of parchment, roll into a log, and refrigerate for 30–60 minutes. For immediate use, keep at room temperature for 10 minutes to become easily spreadable.

If you prepared whole slices or a pull-apart loaf, spread about 1 to 1 1/2 tablespoons of the compound butter onto each slice (adjust to taste). For thinner slices, use about 1 tsp per slice.

Optional final crisp: place the buttered slices back on the baking sheet and broil 1–2 minutes, watching carefully, until edges bubble and begin to brown for a garlicky, toasted finish.

Arrange the buttered bread on a serving platter. Drizzle the remaining 1 tablespoon extra-virgin olive oil lightly over the top and sprinkle the 1 teaspoon finely chopped parsley for color.

Serve warm or at room temperature as an accompaniment to soups, salads, pasta, or antipasti. Leftover compound butter can be refrigerated for up to 7 days or frozen for up to 3 months.