Garlic Bread with Parsley Butter and Parmesan

Ingredients

• 2 pieces Small baguette (French or Italian style loaf) (Slice lengthwise; each about 12 inches)
• 10 tablespoons Unsalted butter (Melted in skillet)
• 4 cloves Garlic cloves (Smash, peel and mince)
• 3 tablespoons Fresh flat‑leaf parsley (Chopped finely)
• 0.25 teaspoon Salt (Fine sea salt)
• 0.25 cup Freshly grated Parmesan cheese (Freshly grated for best melt)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the bread.

   Time: PT5M

   Temperature: 350°F

2. Slice Baguettes

   Using a serrated knife, slice each baguette lengthwise down the middle, creating two long halves per loaf.

   Time: PT2M

3. Mince Garlic

   Smash the garlic cloves to remove the skins, then mince them into fine pieces.

   Time: PT2M

4. Melt Butter

   Place 10 Tbsp of unsalted butter in a small skillet over medium‑low heat and melt it gently.

   Time: PT2M

5. Cook Garlic in Butter

   Add the minced garlic to the melted butter and stir constantly for about 2 minutes until fragrant but not browned.

   Time: PT2M

6. Season Butter

   Stir in 1/4 tsp salt to the garlic‑butter mixture.

   Time: PT30S

7. Add Parsley

   Remove the skillet from heat, add the chopped parsley, and mix until evenly distributed.

   Time: PT1M

8. Arrange Bread

   Place the sliced baguette halves on a baking sheet, cut side up.

   Time: PT1M

9. Coat Bread with Butter Mixture

   Spoon the garlic‑parsley butter over the bread, then use a pastry brush to spread it evenly, ensuring every surface is covered.

   Time: PT2M

10. Add Parmesan

    Sprinkle 1/4 cup freshly grated Parmesan over the buttered bread.

    Time: PT1M

11. Bake

    Bake the bread in the preheated oven at 350°F for 5 minutes.

    Time: PT5M

    Temperature: 350°F

12. Broil for Finish

    Switch the oven to broil and broil for an additional 5 minutes, watching closely until the edges turn golden and the cheese melts.

    Time: PT5M

    Temperature: broil

13. Slice and Serve

    Remove the bread from the oven, let it rest for a minute, then slice into serving pieces and enjoy.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Small baguette (French or Italian style loaf): ciabatta, Italian loaf, French baguette
• Instead of Unsalted butter: salted butter (reduce added salt), margarine
• Instead of Garlic cloves: 1 tsp garlic powder
• Instead of Fresh flat‑leaf parsley: dried parsley (1 tsp), basil
• Instead of Salt: kosher salt
• Instead of Freshly grated Parmesan cheese: Pecorino Romano, pre‑grated Parmesan

Equipment Needed

• Oven
• Baking sheet
• Serrated knife
• Cutting board
• Small skillet
• Wooden spoon or spatula
• Pastry brush
• Microplane grater
• Measuring spoons

Critical Steps — Do Not Skip

• Preheat Oven
• Cook Garlic in Butter
• Coat Bread with Butter Mixture
• Broil for Finish

Chef Tips from the Video

• Use flat‑leaf Italian parsley for a brighter flavor than curly parsley.
• Grate Parmesan fresh; pre‑grated cheese contains anti‑caking agents that affect melt.
• If you like extra crunch, toast the bread a minute longer before adding the butter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in oven to restore crispness.

Freezer: Wrap tightly in foil and freeze for up to 1 month; bake from frozen at 350°F for 10‑12 minutes.

Room temperature: Best eaten same day; can sit out for up to 1 hour.

Make-Ahead Tips

• Prepare the garlic‑parsley butter up to step 7 and refrigerate; bring to room temperature before using.
• Assemble the bread with butter and Parmesan, cover, and keep refrigerated for up to 12 hours before baking.