Macadamia Free Garlic Bread
Warm, garlicky, and impossibly buttery, this classic bread is the kind of side dish that disappears from the table before anything else. A generous spread of softened butter blended with fresh minced garlic, flat-leaf parsley, and a pinch of kosher salt gets layered across a halved baguette and baked until the edges turn golden and the butter bubbles up beautifully. The optional Parmesan adds a salty, savory finish that takes each slice over the top. Because this recipe is built entirely from straightforward pantry staples and fresh aromatics, there's no need to scan labels or worry about unexpected nut-based ingredients sneaking in. Tree nut oils and butters sometimes show up in specialty breads or flavored spreads at the store, so making your own garlic butter from scratch is genuinely the smarter move. The foil tent technique keeps the interior soft while the final few minutes of open baking deliver that irresistible crispy edge. Slice it up and serve it hot — it goes with just about everything.
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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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