High Fructose Corn Syrup Free Garlic Bread
Crispy on the edges, buttery all the way through, and loaded with real garlic flavor — this is the kind of garlic bread that disappears before anything else on the table. The problem with a lot of store-bought versions and pre-made garlic spreads is that they quietly sneak in high fructose corn syrup as a filler or preservative, which makes homemade the obvious move here. Every ingredient in this recipe is exactly what it sounds like: real butter, fresh garlic, parsley, and a little salt and pepper. The two-stage baking method — foil tent first, then uncovered — gives you that perfect contrast of a soft, steamy interior and golden, bubbling edges without any guesswork. A dusting of Parmesan takes it over the top if you want something a little more indulgent. Slice it up and serve it straight from the cutting board while it's still hot and crackling.
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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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