|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
First, a disclaimer: garlic bread is not Italian. In fact, it is an Italian-American invention, perhaps improvised, some hypothesize, by Italian immigrants who had trouble finding the right ingredients in the U.S. and so made-do, instead, with what was available: butter instead of olive oil, for example, and French bread instead of Italian bread.
If you go to Italy expecting to find long, thin loaves of bread slathered in butter and minced garlic and baked until crisp and golden-brown around the edges, you will be disappointed; it simply does not exist there. The closest thing in Italy would be fettunta (meaning, literally "oily slice"), which is a grilled or toasted slice of hearty, crusty bread lightly rubbed with a raw garlic clove before being garnished with extra-virgin olive oil and salt. That's Italian "garlic bread."
This does not, however, mean that Italian-American garlic bread is not totally delicious. It is one of the best things on offer in your average Italian-American restaurant but it takes just 15 minutes to make at home. While serving it with pasta—as is often done—might be a bit of overkill, it's a classic pairing. It's great with seafood and chicken or as an appetizer with marinara for dipping, but there's really no wrong way to serve garlic bread.
Click Play to See This 15-Minute Garlic Bread Recipe Come Together
1 large baguette or loaf of French bread
8 tablespoons (4 ounces) salted butter, softened
4 to 6 cloves garlic, very finely minced
Fresh parsley leaves, finely minced, optional
Steps to Make It
Gather the ingredients.
Preheat oven to 350 F. Cover a baking sheet in aluminum foil.
Slice the baguette in half lengthwise.
Mix the softened butter and minced garlic in a small bowl.
Spread the butter-garlic mixture over both halves of the loaf of bread, then sprinkle evenly with the minced parsley, if using.
Place the bread on the baking sheet and bake for 8 to 10 minutes, or until the butter has melted and the bread is lightly crisped around the edges.
Serve alongside your choice of pasta dish and enjoy.
How to Store Freeze
- Garlic bread tastes best when freshly made, but leftovers can be stored in an airtight container for a couple of days. Reheat in a toaster oven or under a broiler just until warm.
- Garlic bread can be frozen for later. Assemble but skip baking. Wrap tightly in a few layers of plastic wrap and freeze for up to a month.
- To heat, defrost in the fridge or on the counter and bake. Garlic bread can be baked straight from frozen (add a few minutes to the cook time), but the edges may brown more than you like by the time the center is defrosted.
- Adjust the garlic to suit your level of garlic tolerance. Four smaller cloves yield a milder garlic bread, while six bigger cloves are for garlic lovers only.
- To save time you can press the garlic instead of mincing.
- A large baguette, a loaf of crusty French bread, or even a medium loaf of Italian bread works well for this recipe.
- For a crispier, more browned top, you can also put the bread under the broiler for another one to two minutes (watch carefully so that it doesn't burn).
- Make this garlic bread vegan by using your favorite vegan butter.
- Add a sprinkling of freshly grated Parmigiano-Reggiano cheese before broiling. Or add more cheese to make cheesy garlic bread.