Get ready to elevate your dinner routine with this easy homemade Cheesy Garlic Bread recipe. It uses simple, accessible ingredients but delivers delicious crunch and flavor with a crispy, golden-brown exterior and a warm, pillowy center. Perfect side to pastas and soups!
Since I’ve been making my favorite pasta dishes, such as cheeseburger pasta and angel hair with shrimp, regularly lately, I thought I’d share my favorite garlic bread recipe with you. It’s super easy to make and a great use for those day-old loaves sitting on your counter.
All you need is 10 minutes to get it golden and toasty on the table to enjoy. The ingredients are staple pantry items and customizable, too!
What you’ll need
- Bread– Italian or French bread; use baguettes or smaller loaves. Ciabatta or Mexican bolillo rolls are also great options.
- Garlic– fresh is best, but garlic powder will work in a pinch
- Butter– choose the salted variety for extra flavor.
- Cheese– the recipe uses grated Parmesan, but feel free to substitute shredded mozzarella or cheddar for a more gooey, cheesy take
- Herbs– pick your favorite herb blends, such as dry Italian seasoning, chopped fresh parsley, dried basil, oregano, or chives.
Butter alternatives
- Use olive oil or margarine for a vegan option.
- Ghee or clarified butter is a great alternative for those who are lactose intolerant.
- Replace the butter with a thin layer of mayonnaise.
Two cooking methods
- Crispy– slice the bread loaf in half lengthwise, spread the cut side up with the butter mixture, and arrange open-faced in a single layer on a baking sheet. Bake at 350°F for about 8 to 10 minutes, or broil on high heat for about 2 to 3 minutes, until the edges of the bread begin to toast.
- Soft– slice the bread loaf in half lengthwise, spread the cut side up with the batter mixture, and put the buttered halves back together. Wrap tightly in aluminum foil and bake in a 350°F oven for about 8 to 10 minutes, until the bread is warmed.
Cook’s tip
Make sure the butter is softened to room temperature so it’s easier to mix with the ingredients and spread on the bread. Do not use melted butter, which can soak through the bread and create a greasy crumb instead of a creamy layer on top.
How to serve and store
- This garlic bread is delicious, warm, and fresh from the oven, and makes a great side to pasta, soups like our popular Zuppa Toscana, stews, and tossed salads.
- Wrap leftovers in foil and store at room temperature for up to 1 to 2 days.
- To store for future use, prep the bread with the butter mixture and wrap it, unbaked, in foil. Freeze for up to 3 months.
Ingredients
- 1 large French or Italian baguette or loaves
- 1/2 cup salted butter softened
- 2 tablespoons garlic peeled and minced
- 1 teaspoon dried Italian seasoning
- 2 tablespoons fresh parsley chopped
- 1/4 cup Parmesan Cheese grated
Instructions
- Slice the bread in half lengthwise and arrange in a single layer on a baking sheet.
- In a bowl, combine butter, garlic, Italian seasoning, parsley, and half of the Parmesan cheese. Stir until well distributed.
- Spread the mixture evenly on the cut side of the bread halves.
- Sprinkle with the remaining Parmesan cheese
- Broil on high heat for about 2 to 3 minutes or until edges begin to brown. Or bake at 350 F for about 8 to 10 minutes.
- Remove from heat and slice into portions. Serve immediately.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Barbara says
This was soooo good! I only used a tsp of dried basil and that worked for us. My son and his wife raved over this. I made it on gluten free ciabatta bread and my son, who can eat gluten, loved it and couldn’t tell the bread was GF with all that flavor on it 🙂 Thank you for this recipe!
I like bread says
Omg this is good I use cheddar cheese and garlic powder and a whole lotta butter for this
Kitten says
Hi, I loved this recipe and I loved how simple it was, it wasn’t too time-consuming and my whole family loved it! Thank you for sharing this recipe, but I think it will be helpful for first-timers making this, if they had a video of you preparing the whole thing.
Katherine says
do you really mean a HEAD of garlic? isn’t that the whole thing/bulb?
or just a clove
Lalaine says
You’ll need a whole head which is a whole bulb 🙂
Cat says
Miss Lalaine, I tried this with my pasta and it was great! Thanks for suggesting ciabatta. Great recipe 🙂
Lalaine says
Thank you for the feedback, Cat. I am glad you enjoyed it. I love ciabatta!