How to make the best garlic bread
This garlic bread is SO EASY! Buttery, garlicky, and cheesy, it’s perfect as a snack or alongside your favorite pasta dish.
Equipment
- Baking Sheet
- Mixing Bowl
- Knife
- Oven
Ingredients
Main Ingredients
- 1 loaf ciabatta bread or a large baguette
- 100 grams salted butter softened to room temperature
- 2 tablespoons parsley finely chopped
- 3-4 cloves garlic crushed
- 50 grams Parmesan cheese grated (plus a bit extra to sprinkle over the loaf)
- lemon juice a squeeze (optional)
- salt a pinch (optional)
Instructions
Prepare the Garlic Butter
- In a mixing bowl, combine the softened butter, crushed garlic, finely chopped parsley, grated Parmesan cheese, and a squeeze of lemon juice if desired. Mix until all the ingredients are well incorporated. Optionally add a pinch of salt.
Preheat Oven
- Preheat your oven to 200°C (400°F) to achieve a crispy exterior and melted garlic butter inside.
Prepare the Bread
- Slice the ciabatta or baguette in half lengthwise. Optionally slice into smaller sections after spreading the butter.
Assemble and Bake
- Generously spread the garlic butter mixture over the cut sides of the bread, ensuring coverage in all nooks and crannies.
- Sprinkle a little extra grated Parmesan cheese over the spread butter for added cheesiness.
- Place the prepared bread on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until edges are golden brown and cheese is bubbly.
Serve
- Remove from oven and let cool for a minute. Cut into slices and serve warm. Enjoy your homemade garlic bread!
Notes
- Use olive oil or dairy-free butter to make a vegan garlic bread.
- Substitute parsley with basil or cilantro for different flavor variations.
- Try Pecorino Romano or nutritional yeast as a dairy-free cheese alternative.
- Store leftover garlic bread in an airtight container at room temperature for up to two days or freeze for up to three months.
- Reheat garlic bread in the oven at 180°C (350°F) for about 10 minutes or use a toaster for a quick refresh.