Garlic Bread Recipe

Soften and ready butter

Remove butter from refrigerator about 30 minutes before starting so it softens. If short on time, cut into small cubes to speed softening.

In a medium bowl, combine softened butter, minced garlic, chopped parsley, optional chopped basil, grated Parmesan, salt, black pepper, and lemon juice if using. Mix thoroughly with a fork or spatula until smooth and evenly distributed. Taste and adjust salt if needed.

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

Using a serrated knife, slice the baguette in half lengthwise. Alternatively, for pull-apart style, cut the loaf into 1-inch diagonal slices almost all the way through, keeping the bottom intact.

If halved lengthwise: spread the garlic-herb butter mixture evenly over the cut sides of the bread, making sure to reach edges. If pull-apart style: generously spread the butter into each cut, forcing it between slices.

If using shredded mozzarella, sprinkle it evenly over the top of the buttered bread. For extra crispness, lightly brush the crust with 1 tablespoon olive oil.

Place assembled bread on the prepared baking sheet and bake in the preheated oven for 12–15 minutes, until the butter is melted and the edges are golden.

If you want a browned, bubbly top, switch oven to broil for 1–2 minutes—watch closely to prevent burning.

Remove from oven. If using red pepper flakes, sprinkle lightly over the top. Let rest 2–3 minutes, then slice (if halved) or pull pieces apart and serve warm.