Mushroom Free Classic Garlic Bread
Few things beat the smell of garlic butter hitting a hot oven, and this broiled baguette delivers that moment every single time. The spread comes together in minutes — just softened butter, fresh garlic, parsley, salt, and pepper — and it goes on thick, right to the edges, so every bite is fully loaded. A quick stint under the broiler transforms the cut surface into something golden, bubbling, and just barely crisp at the edges, with a soft, pillowy interior underneath. The optional Parmesan adds a nutty, salty finish that takes the whole thing over the top without complicating the process at all. For anyone navigating a diet that cuts out fungi, this is the kind of crowd-pleasing side that requires zero substitutions or label-reading — every ingredient here is exactly what it looks like. Serve it straight from the cutting board while it's still warm, because it won't last long.
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Learn more →Ingredients
6 servings
- 1 large baguette (about 12 oz), halved lengthwise
- 6 tbsp unsalted butter, softened
- 4 cloves garlic, finely minced or pressed
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp grated parmesan cheese (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high.
- 2
In a small bowl, combine the softened butter, minced garlic, parsley, salt, and pepper, and stir until evenly mixed.
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