Italian-American · Side · All year
Proper Garlic Bread
4.6 · community
10m
Prep
15m
Cook
Easy
Level
280
Energy
Roasted-garlic butter (not raw — that's the upgrade) on a split baguette, baked soft then broiled crisp, showered with parmesan and parsley.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Baguette — split lengthwise
Butter — soft
Garlic — roasted 40 min until jammy
Garlic — raw, grated — for the bite
3 steps
Method
1
Squeeze the roasted cloves into the butter with the raw garlic, parsley, and salt; mash into a paste.
Why this works
Roasted garlic brings the sweet depth, the one raw clove brings the garlic-bread bite. Both, not either.
2
Spread to the edges; bake face-up at 190°C for 10 minutes, then broil 1–2 to bronzed. Parmesan in the final minute.
12 min — timer available in cooking mode
3
Slice on the bias. Guard your portion.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
280
kcal
6g
protein
34g
carbs
14g
fat
3g
fiber
520mg
sodium
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Your notes
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