Garlic Bread Classic Side (Printable)

Crusty bread infused with rich garlic butter and fresh herbs, ideal as a savory side.

# What You Need:

→ Bread

01 - 1 medium baguette or Italian loaf

→ Garlic Butter

02 - 7 tablespoons unsalted butter, softened
03 - 4 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - ½ teaspoon salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Topping

07 - 2 tablespoons grated Parmesan cheese

# How to Make It:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Slice the baguette in half lengthwise, then cut each half into 2 or 3 pieces, as preferred.
03 - In a mixing bowl, combine softened butter, minced garlic, chopped parsley, salt, and black pepper until smooth and evenly blended.
04 - Spread the garlic butter evenly over each cut side of the bread pieces.
05 - If desired, sprinkle grated Parmesan cheese evenly over the buttered bread.
06 - Place the bread pieces buttered side up on the prepared baking sheet.
07 - Bake in the preheated oven for 12 to 15 minutes until edges are golden and butter is melted.
08 - Optionally broil for 1 to 2 minutes, watching carefully to avoid burning, until extra crispiness is achieved.
09 - Allow to cool slightly, slice if not already done, and serve warm.

# Expert Suggestions:

01 -
  • It takes less than half an hour and uses ingredients you probably already have sitting in your kitchen.
  • The garlic butter seeps into the bread so every bite is rich and aromatic without being overwhelming.
  • It works as a side dish, an appetizer, or honestly just a snack when you need something that feels indulgent.
02 -
  • Don't skip softening the butter because cold butter won't spread evenly and you'll end up tearing the bread or leaving bald patches that miss out on all the flavor.
  • Watch the broiler like a hawk because garlic can turn from toasty to bitter in less than a minute, and burnt garlic will ruin the whole batch.
  • If your bread is a little stale, that's actually a good thing because it absorbs the butter better and gets crispier in the oven without falling apart.
03 -
  • Mince the garlic as finely as you can so it distributes evenly and doesn't leave anyone biting into a harsh raw garlic chunk.
  • If you want deeper flavor, let the garlic sit in the softened butter for 10 minutes before spreading so the oils have time to infuse.
  • Use a serrated knife to slice the baguette cleanly without squashing the soft interior, and save the end pieces for yourself because they're the crispiest.

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