Emulsifier Free Garlic Bread
Golden, garlicky, and impossibly fragrant, this is the kind of bread that disappears from the table before anything else does. What makes it especially satisfying from an emulsifier-free standpoint is how straightforward the ingredient list is — real unsalted butter, fresh garlic, parsley, and a little salt are doing all the heavy lifting here. Store-bought garlic breads and spreads are notorious for sneaking in additives and emulsifying agents to extend shelf life or improve texture, so making it from scratch is genuinely the smarter move. The butter gets whipped together with minced garlic and fresh flat-leaf parsley into a compound spread that melts into every crevice of the loaf as it bakes. A foil tent during the first stretch of baking keeps the interior soft and steamy, then it comes off so the edges can go properly golden and bubbling. Optional Parmesan adds a nutty, salty finish that takes the whole thing over the top. Slice it crosswise and serve it hot — this one does not benefit from waiting.
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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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