+

Garlic Bread

Garlic Bread

Ingredients (5)

  • 1 loaf French or Italian bread (about 1 pound)
  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 3 cloves garlic, minced
  • 1 tablespoon packed finely chopped fresh flat-leaf parsley leaves
  • 2 ounces (about 3/4 cup) freshly grated Parmesan cheese
Try Amazon Fresh
Nutritional Information
  • Calories285
  • Fat15.33g
  • Saturated fat8.94g
  • Trans fat0.47g
  • Carbs28.99g
  • Fiber1.57g
  • Sugar0.55g
  • Protein7.73g
  • Cholesterol35.32mg
  • Sodium447.11mg
  • Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

No Italian-American meal seems complete unless there’s a basket of garlic bread on the table. A simple mixture of butter, garlic, parsley, Parmesan, and salt is spread onto Italian or French bread, then the bread is baked until toasted and crispy. This comforting favorite is a classic companion to Spaghetti and Meatballs or Pasta Fagioli soup, but it would also be great alongside Chowhound’s Chicken Parmesan Meatloaf Muffins.

Instructions

  1. 1Preheat the oven to 375°F. Cut the loaf of bread in half horizontally and lay the bread, cut sides up, on a broiler or baking pan (if the bread is long, cut it in half crosswise, then split the loaf horizontally). In a bowl, stir together the butter, garlic, and parsley. Spread the cut sides of the bread thickly with the garlic butter.
  2. 2Bake until warmed through, about 10 minutes.
  3. 3Preheat the broiler and position a rack about 6 inches from the heat source. Sprinkle with the Parmesan. Return the bread to the oven under the broiler and broil just until crisp and toasted, 1 to 2 minutes (watch carefully!). Serve right away.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...