Garlic Bread Recipe

Preheat and prepare butter

Preheat the oven to 375°F (190°C). In a medium bowl, combine the room-temperature butter and olive oil and mix until smooth and spreadable.

Add the minced garlic, salt, black pepper, and chopped parsley to the butter mixture. Stir thoroughly to evenly distribute the garlic and herbs. Taste and adjust salt if needed.

Slice the loaf: For classic slices, cut the baguette on a diagonal into 1–1.25 inch (2.5–3 cm) thick slices, stopping short of the bottom if you want a pull-apart loaf. Or slice all the way through for individual pieces.

Spread butter: Using a butter knife, spread a generous layer (about 1–1.5 tablespoons per slice) of the garlic butter onto each cut surface, making sure some butter gets between slices if you left them attached.

If making a full tray of garlic bread, you can also slice the loaf in half lengthwise and spread the butter evenly over both cut sides.

If cheese is requested: evenly sprinkle shredded mozzarella over the buttered surfaces. Then lightly dust the top with grated Parmesan. Use about 1 cup shredded mozzarella and 1/4 cup Parmesan for one standard loaf.

If you sliced but did not separate the loaf, push the cheese slightly into the cracks between the slices so it melts inside as well as on top.

Place the assembled bread on a baking sheet lined with foil (for easier cleanup). Bake in the preheated oven for 10–12 minutes, or until the butter has melted and the edges of the bread are golden.

If cheese was added, switch the oven to broil (or increase to high broil) for 1–2 minutes at the end—watch closely—to brown and bubble the cheese. Remove once the cheese is bubbly and lightly golden.

Remove from oven. Let rest 1–2 minutes, then sprinkle with the optional paprika for color and extra chopped parsley for freshness. If you baked a whole loaf, use a serrated knife to cut through any remaining connections and serve warm.