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! Recipe adapted from my first book: The Clever Cookbook.
For the Garlic Butter
- 227 g (2 sticks/16 tablespoons) salted butter, softened
- 2–3 fat garlic cloves, roughly chopped
- 1/4 cup (15 g) chopped parsley
For the Bread
- 1 loaf of long-shaped bread (braided sesame semolina, baguette, ciabatta, sourdough bread etc.)
- Parmesan or Pecorino cheese, to taste
You will only need 8 tbsp (113 g) of garlic butter for the recipe. I always make more than I need, as it’s extremely convenient to have on hand (toss with pasta, melt over salmon or shrimp, make more garlic bread etc). Freeze the rest for another use. See “Garlic Butter Storage Options” at the end of the recipe.
- Preheat the oven to 350 F (175 C).
- 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.
- Scrape the butter into a large bowl and fold in the chopped parsley. I do this by hand, so the butter remains white with flecks of green throughout. At this point, the garlic butter can be stored in the fridge for 1 day. Or, for later use, see the storage options below.
- Slice the bread in half lengthwise. With a rubber spatula, smear 4 tbsp (56 g) of the garlic butter onto each half. You will use 8 tbsp (113 g) total. You will have garlic butter leftover; see the storage options below.
- Place the bread cut side up onto a lined sheet pan. Alternatively, if not baking right away, wrap the loaf in foil and freeze up to 3 months.
- Bake for up to 10 minutes, or until the butter is melted. Broil for 1 minute or so, to crisp the edges. Note: baking time will vary depending on bread type, thickness, and oven heat. Check at the 5 minute mark and adjust as needed.
- Dust with Parmesan or Pecorino cheese.
- Sprinkle with extra chopped parsley, if desired.
- Cut into slices and serve warm.
Garlic Butter Storage Options:
- Rolled Logs: Place the butter on a large sheet of parchment paper. Shape into a log, roll it up, ad twist the ends to close. Label, date and freeze up to 3 months. Slice of whatever quantity you need for your recipes.
- Tablespoon-Size Portions: Using a mini ice cream scoop, about 1-inch (2.5 cm) portion the butter onto a parchment-lined tray. Freeze until solid, about 15 minutes. Transfer to an airtight container or bag. Freeze up to 3 months.Yields approximately 16+ tablespoon-size (14 g) portions.
Keywords: easy garlic bread, make-ahed, garlic bread recipe, Kerry Gold butter