Garlic Bread Recipe

Preheat

Preheat the oven to 200°C (400°F). Position a rack in the middle of the oven.

If using a whole loaf, slice the baguette in half lengthwise. For sliced garlic bread, cut the loaf into 1-inch thick diagonal slices, keeping the base connected if you prefer pull-apart style.

In a small bowl, combine 1 cup softened unsalted butter and 1 tablespoon olive oil. Mix until smooth and spreadable. The oil keeps the butter from burning and improves spreadability.

Add 4 cloves minced fresh garlic, 2 tablespoons finely chopped fresh parsley, 1 tablespoon grated Parmesan, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper to the butter mixture. Stir thoroughly to distribute the garlic and herbs evenly.

Taste a tiny bit of the butter (optional) and adjust salt, pepper, or garlic amount to your preference.

If you halved the loaf, spread the garlic butter evenly over the cut surfaces, covering right to the edges. If using sliced pull-apart style, spread or spoon the butter between slices and on top surfaces so each piece is coated.

If using optional shredded mozzarella, sprinkle it evenly over the buttered surface(s). For extra heat, lightly sprinkle 1/2 teaspoon red pepper flakes.

Place the prepared bread on a baking sheet lined with foil or parchment (buttered side up). Bake in the preheated oven for 10–12 minutes, until the butter is melted and the edges of the bread begin to turn golden.

For a crisp, browned top, switch the oven to broil (high) for 1–2 minutes—watch closely to prevent burning. Remove when the cheese (if used) is bubbly and lightly golden and the crust is crisp.

Let the garlic bread rest for 1–2 minutes. If you baked a halved loaf, cut into serving slices. Serve warm.