Low Sodium Garlic Bread

Total time25 min

Prep time10 min

Cook time15 min

Fresh baguette halves get slathered edge to edge with a garlicky, herb-flecked butter, then baked until the edges turn golden and the top is visibly bubbling. Fresh parsley and a hit of black pepper (with red pepper flakes if you want some kick) keep the flavor bright and layered, and a light shower of Parmesan adds a savory, toasty finish. The two-stage bake — tented first, then uncovered — is what gives you that crisp, golden crust over a soft, pillowy interior. Sliced into thick pieces and served warm, it's the kind of side that disappears fast alongside pasta, soup, or a big salad. Because it's built entirely from scratch with ingredients you control, it's an easy, satisfying option for anyone watching their sodium intake.

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Ingredients

6 servings

1 large baguette or italian loaf (about 16 oz), halved lengthwise
6 tbsp unsalted butter, softened
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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4 cloves garlic, finely minced or pressed
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, freshly ground
¼ tsp red pepper flakes (optional)
2 tbsp finely grated parmesan cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
2
In a small bowl, combine the softened butter, minced garlic, parsley, salt, pepper, and red pepper flakes if using, stirring until evenly mixed.

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