This easy, soft & crispy garlic bread recipe is packed with flavor. With just 5 ingredients and 2 make-ahead tips, you’ll never buy from the store again!

Green and white bowl with sliced garlic bread with sesame seeds.

Garlic bread. A classic, much loved combo of punchy garlic, buttery bread, fresh parsley and cheese. How can something so simple taste so good? The success of simple food relies on the quality of your ingredients. Choose wisely and you’ll level up your cooking every time. Here’s my take on homemade garlic bread, with just 5 simple ingredients and 2 make-ahead strategies to deploy any night of the week.

Green and white bowl with cut garlic bread slices with sesame seeds.

Top Tips

Choose the freshest garlic you can find. No green stems. Young, mild garlic from the farmers market is an excellent choice! Stock up when you can- it’s like gold.
Any long-shaped bread, that’s not too doughy, will work for this recipe. I love the nutty-sweetness of braided sesame semolina (pictured above), ciabatta, baguettes and sourdough bread.
The garlic butter and/or the assembled garlic bread can be made in advance and frozen until ready to use.

Green and white bowl with softened garlic butter with parsley.

Step#1: Make Garlic Butter

Remove the butter from the fridge and let it soften to room temperature. Kerry Gold salted butter is my top pick. When it goes on sale, I stock up and freeze for holiday baking.
Roughly chop 2-3 garlic cloves. Add more or less, to taste.
Process the butter and garlic in a mini food processor until smooth. If you don’t have a food processor, grate or finely chop the garlic and mix by hand.
Add chopped parsley. I do not process the parsley with the butter- the whole thing will turn green. I fold it in afterwards.

Make-Ahead Tip: How to store garlic butter? Garlic butter can be stored in the fridge for up to 1 day. Alternatively, using a 1-inch (2.5 cm) mini ice cream scoop, portion the butter into tablespoon-size scoops and freeze. Transfer to an airtight container of zip-top back. Bring to room temperature before using.

Brown cutting board with chopped parsley and garlic.

Sheet pan with tablespoon-size portions of scooped garlic butter.

Step #2: Bake The Bread

Slice the bread in half lengthwise. Smear 4 tbsp (56 g) of the garlic butter onto each half. Bake cut side up @ 350 F (175 C) for up to 10 minutes, or until the butter is melted. Broil for a minute or so to crisp the edges.
Dust with Parmesan or Pecorino cheese, to taste.
Cut into slices and serve warm.

Make-Ahead Tip: How to freeze garlic bread? Assembled garlic bread, minus the cheese, can be frozen for up to 3 months. Place the buttered halves on top of each other, and wrap tightly in a few layers of foil. Add a label with baking instructions so anyone can easily make it. To serve, warm the frozen bread, still wrapped in foil, in a 350 F (175 C) oven for 10+ minutes. Open the halves and broil. Baking times will vary depending on the thickness of your bread.

Sesame semolina bread on a cutting board with softened garlic butter smeared on top.

Cut halves of sesame semolina garlic bread, baked, on a foil lined sheet pan.

Cut slices of garlic bread on a wooden cutting board with a serrated knife.

How to Store Garlic Bread

Garlic bread is best on the same day it’s made.

However, if you have any leftover, wrap in foil and reheat to serve. You can also make crispy garlic bread croutons, which are excellent tossed with fresh tomato & arugula.

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