Garlic Bread Recipe

Soften butter

Remove the unsalted butter from the refrigerator and let it sit at room temperature until soft but not melted (about 20–30 minutes). Alternatively, microwave in 5–7 second bursts until spreadable.

In a small bowl, combine the softened butter, finely minced garlic, chopped parsley, grated Parmesan, salt, black pepper, and red pepper flakes (if using). Mix thoroughly until evenly combined and smooth.

Taste and adjust seasoning: add a pinch more salt or pepper if desired. Set the garlic butter aside at room temperature if using immediately, or refrigerate in an airtight container for up to 3 days (bring back to room temperature before using).

Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven. If you prefer a crispier underside, place a baking sheet in the oven while it preheats.

Slice the baguette in half lengthwise. If you prefer individual servings, cut the loaf into 1–1½ inch thick diagonal slices, keeping the bottom crust intact if doing a partially sliced pull-apart style.

Lightly brush the cut surfaces of the bread with the optional olive oil (this helps prevent sogginess and adds flavor). Using a spatula or knife, spread a generous and even layer of the prepared garlic butter over the cut sides of the bread, making sure to reach the edges.

Evenly distribute the shredded or sliced mozzarella over the buttered surfaces. For a more even melt, leave a small gap at the very edge to avoid cheese overflow.

Place the assembled bread on the preheated baking sheet (or directly on the oven rack if you used a baking stone). Bake for 8–12 minutes, until the cheese is melted and bubbly and the edges of the bread are golden.

For a browned, slightly crisp top, switch the oven to broil on high and broil 1–2 minutes, watching very carefully to avoid burning. Remove when the cheese develops golden brown spots.

Remove the garlic bread from the oven and let it rest 1–2 minutes. If you baked the loaf whole, slice into portions now. Garnish with a sprinkle of extra chopped parsley and a light dusting of grated Parmesan if desired.

Serve hot. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes or until warmed through to maintain crispiness.