Crispy Garlic Herb Bread

The smell of garlic butter melting into warm bread has pulled me into more kitchens than I can count. I discovered this recipe during a dinner party where the host burned the main course but nobody cared because the garlic bread was that good. We ended up standing around the counter, eating slice after slice, laughing about how sometimes the simplest things steal the show completely.

Last winter my neighbor came over with a fresh baguette and we made three batches back to back, testing different herb combinations until her kitchen smelled like an Italian restaurant. Her kids, who normally complain about garlic being too strong, kept sneaking slices until we had to start a fourth batch just to have enough for dinner.

Ingredients

• Baguette or Italian loaf: Slightly stale bread actually works better here since it holds up to the butter without getting soggy
• Unsalted butter: Softening it at room temperature for 20 minutes makes mixing so much easier
• Fresh garlic: Minced finely so it distributes evenly rather than having chunks of raw garlic in each bite
• Fresh parsley: Adds brightness and color that dried herbs simply cannot provide
• Fresh chives: Their mild onion flavor rounds out the garlic beautifully
• Salt and black pepper: Essential for balancing the richness of all that butter
• Grated Parmesan cheese: Creates a crispy salty crust on top that becomes addictive quickly

Instructions

Preheat the oven or grill:

Getting your oven to 200°C (400°F) or your grill to medium-high heat ensures the bread crisps up rather than just getting warm and soft

Mix the garlic butter:

Combine softened butter with garlic, parsley, chives, salt, and pepper until everything is evenly distributed throughout

Prep the bread:

Arrange slices on a parchment lined baking tray, leaving slight space between each piece for even browning

Spread generously:

Use a butter knife or small spatula to coat each slice completely, reaching all the way to the edges

Add cheese if desired:

Sprinkle Parmesan over the buttered slices now so it melts into the surface during baking

Bake to golden perfection:

Cook for 8 to 10 minutes until the edges are crispy and the tops are lightly browned

Serve immediately:

This bread is best straight from the oven while the butter is still melted and fragrant

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My sister in law now makes this for every family gathering, and the moment people walk through the door and smell that garlic butter, they start smiling before even saying hello. It has become the unofficial welcome signal at our house.

Making It Ahead

You can mix the garlic butter up to three days in advance and keep it refrigerated. Let it soften slightly before spreading, or the cold butter might tear your bread slices. I often double the butter recipe just to keep some in the freezer for emergency dinner situations.

Bread Choices That Work

Sourdough adds tang and extra crunch while whole grain brings nuttiness that pairs surprisingly well with garlic. Once I used ciabatta rolls split in half, and they became the most requested variation at our summer cookouts. The air pockets in the bread catch melting butter in the most wonderful way.

Serving Ideas

This bread alongside a simple tomato soup turns lunch into something special. It also works brilliantly for mopping up extra pasta sauce at the end of a meal. I have even been known to serve it with scrambled eggs for a weekend breakfast that feels indulgent without much effort.

• Cut the baguette at a slight angle for longer slices that look more elegant
• Wrap leftover slices in foil and reheat at 180°C for 5 minutes
• Try adding a pinch of chili flakes if you enjoy a little heat

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Some recipes are complicated, but the ones we return to again and again are usually the simple ones done with care and attention to quality ingredients.

Recipe Q&A

→ What type of bread works best?

A baguette or Italian loaf works perfectly due to their sturdy texture and crusty exterior. Sourdough or whole grain bread offer delicious alternatives with distinct flavors and slightly denser textures.

→ Can I make this ahead of time?

Prepare the garlic butter mixture up to 3 days in advance and store refrigerated. Spread on bread just before baking for the crispiest results. Pre-spread slices can be wrapped and frozen for up to 2 weeks.

→ How do I store leftover garlic bread?

Store cooled pieces in an airtight container at room temperature for 1-2 days. Reheat in a 180°C oven for 5 minutes to restore crispiness. Avoid microwaving as it makes the bread chewy.

→ Can I use dried herbs instead of fresh?

Substitute dried herbs using one-third the amount of fresh. Use 2 teaspoons dried parsley and 1 teaspoon dried chives. Rehydrate dried herbs in the softened butter for 10 minutes before spreading.

→ What's the best way to mince garlic evenly?

Use a sharp knife and sprinkle salt over the cloves while chopping. The salt helps break down the garlic, creating a fine paste that distributes evenly through the butter. A garlic press also works well.