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–+ servings
toasted garlic buttered bread

Garlic Bread

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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 27 minutes
Course Side
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Oven
  • 1 Baking sheet
  • 1 Small mixing bowl
  • 1 Spoon
  • 1 Knife
  • 1 Cutting board
  • 1 pastry brush (optional

Ingredients
  

  • 1 loaf French bread or Italian bread
  • 80 gram unsalted butter softened
  • 2 tablespoon olive oil
  • 4 clove garlic minced
  • 2 tablespoon fresh parsley finely chopped
  • 30 gram grated Parmesan cheese optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano optional

Instructions
 

  • Preheat the oven to 190°C (375°F).
  • Slice the loaf in half lengthwise and place cut side up on the baking sheet.
  • In a small bowl, mix the softened butter, olive oil, minced garlic, parsley, salt, pepper, and oregano (if using) until well combined.
  • Spread the garlic butter mixture evenly over the cut sides of the bread using a spoon or pastry brush.
  • Sprinkle the grated Parmesan cheese evenly over the top if using.
  • Bake the bread for 10–12 minutes until the edges are golden and the butter is fully melted.
  • If you prefer a crisper top, switch the oven to broil (grill) for 1–2 additional minutes, watching closely to avoid burning.
  • Remove the baking sheet from the oven and let the garlic bread rest for 5 minutes.
  • Slice into pieces of desired size and serve warm.

Notes

For best flavor, use fresh garlic rather than pre-minced, and ensure the butter is properly softened so it spreads easily and melts evenly into the bread. A day-old loaf works especially well because it crisps nicely without becoming tough. Adjust the garlic amount to your preference, and if serving with strongly flavored mains like pasta with rich sauce, you can reduce the salt slightly to keep the meal balanced. You can also add toppings such as mozzarella or a mix of Italian cheeses during the last few minutes of baking for a cheesy version, but keep an eye on it as cheese browns quickly.
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