The secret to really good garlic bread is to keep it simple. And to use a lot of garlic—4 cloves for one loaf! Be sure to use freshly shredded parmesan for maximum meltiness 😎. (You might want to keep some breath mints near by for your breath for after you devour it). This recipe is the perfect side for our Spaghetti Bolognese...or really any Italian pasta dinner. Or honestly? Just serving it by itself with some marinara for dipping is the perfect snack.
If you have any leftovers, store the bread in a plastic bag and transfer to the freezer. The bread should keep for about 3 months and any time you want a slice (or four), place them in a 375 degree oven until thawed and crispy.
Made this? Let us know how it went in the comment section below!
cloves garlic, minced
(1 stick) butter, softened
baguette or French bread, cut lengthwise
freshly chopped parsley
- Preheat oven to 425° and line a large baking sheet with foil. Make garlic compound butter: In a small bowl, mix softened butter with garlic, salt, and parsley until well combined.
- Spread cut sides of bread liberally with garlic butter. Sprinkle with Parmesan.
- Bake until bread is toasty and golden at the edges, about 10 minutes.