Cashew Free Garlic Bread
Golden, garlicky, and impossible to resist, this classic bread delivers that perfect combination of crispy edges and a soft, buttery center that disappears from the table in minutes. The garlic butter spread is built from scratch — softened butter, fresh minced garlic, chopped flat-leaf parsley, and a pinch of heat from optional red pepper flakes — so every bite is layered with real, bright flavor. A light dusting of Parmesan adds a savory, slightly nutty finish without any tree nuts anywhere near the recipe. For anyone navigating cashew allergies, store-bought garlic breads and restaurant versions can be a gamble when shared fryers or flavored butters are involved, but making it yourself with these straightforward ingredients removes all of that guesswork. The two-stage bake — foil tent first, then uncovered — is the secret to getting that bubbling, golden crust without drying out the interior. Slice it crosswise and serve it straight from the cutting board while it's still warm and fragrant.
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Learn more →Ingredients
6 servings
- 1 large baguette or italian loaf (about 16 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
- ¼ tsp red pepper flakes (optional)
- 2 tbsp finely grated parmesan cheese (optional)
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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