Garlic Bread Butter Classic (Printable)

Crusty bread spread with savory garlic butter and baked to golden, ideal for sides or appetizers.

# What You Need:

→ Bread

01 - 1 medium baguette or Italian loaf

→ Garlic Butter

02 - 7 tablespoons unsalted butter, softened
03 - 3 large garlic cloves, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - ½ teaspoon salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional

07 - 2 tablespoons grated Parmesan cheese
08 - Pinch of chili flakes

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut the baguette in half lengthwise, then slice each half into 2 to 3 pieces depending on size.
03 - Combine the softened butter, minced garlic, chopped parsley, salt, and black pepper in a bowl, mixing thoroughly.
04 - Evenly spread the garlic butter on the cut sides of the bread. Optionally, sprinkle with grated Parmesan cheese and chili flakes.
05 - Place the bread pieces buttered side up on the prepared baking sheet.
06 - Bake for 10 to 12 minutes until butter melts and edges turn golden. For extra crispiness, broil 1 to 2 minutes at the end, watching carefully to prevent burning.
07 - Slice if needed and serve immediately while warm.

# Expert Tips:

01 -
  • It feels like cooking something fancy when you're really just mixing softened butter with garlic and throwing it in the oven.
  • The smell alone will make everyone in your kitchen stop what they're doing and ask what's for dinner.
02 -
  • Cold butter straight from the fridge will tear the bread apart when you try to spread it—always let it sit on the counter until it's soft enough to yield to gentle pressure.
  • The broiler is powerful and fast; turning your back for 30 seconds can mean the difference between golden and charred.
03 -
  • If your baguette is older and drier, brush it lightly with water before spreading the garlic butter so it doesn't absorb all the butter and become greasy.
  • A mortar and pestle for the garlic gives you more control over texture than mincing with a knife, and you release more of the garlic's oils and flavor.

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