Italian Garlic Bread
Equipment
- 1 Baking sheet
- 1 Small mixing bowl
- 1 Spoon
- 1 pastry brush (optional
- 1 Serrated knife
Ingredients
- 1 large loaf Italian bread or baguette
- 115 gram unsalted butter softened
- 3 tablespoon olive oil extra-virgin
- 4 clove garlic finely minced
- 2 tablespoon fresh parsley finely chopped
- 25 gram grated Parmesan cheese optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon dried oregano optional
- 1/4 teaspoon red pepper flakes optional
- 100 gram shredded mozzarella cheese optional for cheesy version
Instructions
- Preheat the oven to 190°C (375°F).
- Slice the Italian bread in half lengthwise using a serrated knife.
- In a small mixing bowl combine softened butter, olive oil, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes, stirring until smooth.
- Spread the garlic butter mixture evenly over the cut sides of the bread.
- If using, sprinkle the grated Parmesan and shredded mozzarella evenly over the buttered bread.
- Place the bread halves, cut side up, on the baking sheet.
- Bake for 10–12 minutes until the edges are golden and the butter is melted into the bread.
- If you prefer crisper or cheesier tops, switch to broil for 1–2 additional minutes, watching closely to prevent burning.
- Remove the baking sheet from the oven and let the garlic bread rest for 5 minutes.
- Slice into individual pieces and serve warm.
Notes
For best results, use day-old bread which crisps nicely while staying tender inside, and be sure the butter is very soft so it spreads without tearing the loaf. Adjust the garlic to taste if serving to guests—adding one extra clove gives a stronger flavor without being overwhelming. Fresh herbs such as basil or chives can be mixed into or sprinkled over the bread after baking for extra aroma. Leftover garlic bread reheats well in a hot oven for a few minutes, or can be wrapped and frozen, then toasted straight from frozen.
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