Garlic Bread
A baguette split, packed with garlic and parsley butter and baked until the edges crisp and the middle stays soft.
Photograph credit: Garlicbread (image of garlic bread on Wikidata Q1359006) by Popo le Chien · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
Build the Meal Around Garlic Bread
- Spaghetti and meatballs
- Minestrone
- A green salad
How to Make Garlic Bread
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Heat the oven to 200°C / 390°F.
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Beat the butter with the grated garlic, parsley, Parmesan, salt and pepper until completely combined.
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Cut the baguette almost through at 3 cm intervals, leaving the base attached.
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Push the butter into every cut with a knife, and spread whatever is left over the top.
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Drizzle the olive oil over the crust.
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Wrap the loaf loosely in foil and bake 10 minutes.
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Open the foil back and bake 5 minutes more, until the exposed edges are crisp and browned.
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Rest 2 minutes, then tear apart at the cuts and serve.
Related guide: Ingredient substitutions.
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Notes From the Method
Grate the garlic — chopped pieces burn.
Foil on for ten minutes, off for five.
Cut almost through so it stays one loaf until it reaches the table.
Changing the Recipe
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
Keeping What's Left
Assemble unbaked and freeze 2 months; bake from frozen, adding 8 minutes.
What's in a Serving
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.
Vegetarian when made with a hard cheese made without animal rennet in place of the parmesan.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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