Garlic Bread (5) Recipe

Slice loaf

Preheat oven to 375°F (190°C). Cut the loaf into 5 even pieces, each about 3–4 inches thick. If the loaf is large, you may cut slightly smaller pieces so you still serve five portions. Place pieces cut-side up on a baking sheet lined with foil or parchment.

If you prefer cross-cut rounds instead of thick pieces, slice into 5 wide rounds (about 1–1.5 inches each) keeping the same yield; adjust baking time if thinner.

Mix butter

In a medium bowl, combine the softened unsalted butter and olive oil. Mix with a fork or spatula until smooth and slightly whipped.

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

Using a butter knife or small spatula, spread a generous layer (about 1–1.5 tbs) of the garlic butter onto the cut face of each of the five bread pieces, covering the surface to the edges.

If using mozzarella, sprinkle about 2–3 tablespoons shredded mozzarella on top of each buttered piece. Sprinkle a light pinch of red pepper flakes on each piece if desired.

Bake

Place the baking sheet in the preheated oven and bake for 10–12 minutes, until the butter has melted and the edges of the bread are lightly golden. If you added mozzarella and want it browned, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let cool for 1–2 minutes. Optionally, brush the crusts lightly with any melted butter from the pan for extra shine and flavor.

Serve the five pieces warm on a platter. Garnish with a little extra chopped parsley if desired.