Golden at the edges, soft in the middle, and fragrant with fresh garlic, this homemade garlic bread is an easy side for pasta night, soup, or a simple salad. A baguette gives each piece a crisp surface, while softened butter carries the garlic and parsley into every bite. The whole loaf is ready in about 25 minutes, with only a few minutes of hands-on work.
Why this homemade garlic bread works
Cutting the baguette lengthwise creates broad surfaces for the garlic butter, so the seasoning reaches the whole slice instead of staying on top. Softened butter spreads evenly and melts into the crumb as the bread bakes. Finely grated garlic also distributes more consistently than large chopped pieces, which can brown too quickly under the broiler.
Ingredients and helpful notes
- Baguette: Choose a 14-ounce loaf with a crisp crust and tender interior. A French loaf works too; baking time may vary slightly with its thickness.
- Unsalted butter: Let it soften until spreadable. If using salted butter, reduce or omit the added salt.
- Garlic and parsley: Fresh garlic gives the clearest flavor. Finely grate or mince it, and chop the parsley just before mixing.
- Parmesan: A little finely grated cheese is optional. Add it near the end so it warms without over-browning.
How to make it
Heat the oven to 400°F (200°C) and line a baking sheet. Slice the baguette lengthwise. Stir softened butter with the garlic, parsley, and kosher salt, then spread the mixture from end to end over both cut sides. Bake cut-side up for 10 to 12 minutes, until the butter has melted and the edges look lightly golden. For a toastier top, broil for 30 to 60 seconds, watching continuously; broilers can brown bread in moments. Finish with Parmesan if you like, slice, and serve while warm.
Tips for crisp, evenly browned slices
Place the loaf cut-side up so the butter stays on the bread while it melts. If your baguette is very fresh and soft, bake it on the center rack and check at 10 minutes; a dense or wider loaf may need another minute or two. Want a softer center? Stop at the first sign of golden edges. Prefer extra crunch? Use the brief broil at the end, but stay beside the oven. A rimmed pan catches any butter that drips.
What to serve with garlic bread
Serve this loaf with tomato-based pasta, a cozy soup, or a crisp green salad. It makes a natural companion to our Classic Caesar Salad, and it also rounds out a comforting meal of Creamy Mashed Potatoes and a simple main dish. For a small gathering, cut the bread into shorter pieces before serving so it is easy to share.
Storage and reheating
Garlic bread is best fresh from the oven. Refrigerate leftovers in a covered container for up to 3 days. Reheat on a baking sheet at 350°F (175°C) until warmed through; a microwave works for a quick, softer slice. To prepare ahead, mix the butter and spread it over the bread, wrap tightly, and refrigerate for up to one day. Bake just before serving. Freeze wrapped, unbaked bread for up to 1 month and bake from frozen, adding a few minutes and checking the center.
Estimated nutrition
Approximate values per serving (1/8 loaf); actual amounts vary by baguette and butter brand.
| Nutrient | Estimated amount |
|---|---|
| Calories | 235 kcal |
| Carbohydrates | 27 g |
| Protein | 6 g |
| Total fat | 12 g |
| Saturated fat | 7 g |
| Fiber | 1 g |
| Total sugars | 2 g |
| Sodium | 430 mg |
Keep the oven hot, watch closely if broiling, and bring the bread straight to the table for the best contrast between crisp crust and tender middle.
Homemade Garlic Bread
Ingredients
Method
- Heat oven to 400°F (200°C). Line a baking sheet with parchment.
- Slice the baguette lengthwise. Mix softened butter, garlic, parsley, and salt, then spread evenly over the cut sides.
- Bake cut-side up for 10 to 12 minutes, until hot and golden at the edges. For crispier tops, broil for 30 to 60 seconds while watching closely.
- Sprinkle with Parmesan if desired, slice, and serve warm.
