Garlic Bread Recipe

Soften butter

Remove butter from the refrigerator 30 minutes before starting so it softens to room temperature. If short on time, cut into cubes to soften faster.

Mince garlic and parsley

Peel and finely mince the garlic cloves. Finely chop the fresh parsley leaves until you have about 2 tablespoons packed.

In a medium bowl, combine the softened butter, minced garlic, chopped parsley, olive oil, grated Parmesan, salt, black pepper, and red pepper flakes. Mix thoroughly until smooth and evenly blended. Taste and adjust seasoning if needed.

Preheat oven

Preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.

Prepare loaf (sliced or whole)

Option A — Sliced: Slice the baguette on a diagonal into 1 to 1¼-inch thick slices, keeping the base intact if you prefer pull-apart style, or slice completely through for individual pieces. Option B — Halved: Slice the loaf lengthwise into two halves for a garlic bread loaf.

Spread butter

If using individual slices, spread about 1 tablespoon of the garlic butter evenly across each slice, ensuring garlic pieces are distributed. If using halved loaf, spread a generous, even layer of garlic butter over the cut surface. Optionally brush outer crust lightly with olive oil for extra crispness.

Assemble on baking sheet

Arrange the prepared slices or halves, buttered-side up, on a baking sheet lined with parchment paper or foil for easier cleanup. If making pull-apart style, wrap the loaf loosely in foil (but leave the top slightly open for crisping).

Bake

Bake in the preheated oven for 10–12 minutes for slices or halved loaf, until butter has melted and edges begin to turn golden. For a crisper top, remove foil (if used) and broil on high for 1–2 minutes, watching closely to prevent burning.

Finish and serve

Remove from oven. If desired, sprinkle extra grated Parmesan and chopped parsley over the hot garlic bread. Serve warm. Makes about 8 servings (depending on loaf size).