Warm, buttery, and golden at the edges, this garlic bread is the kind of side dish that disappears from the table before anything else. The ingredient list is refreshingly short and straightforward — soft butter, fresh garlic, parsley, and a good crusty loaf — which makes it a natural fit for anyone managing a nickel sensitivity. Many packaged or restaurant versions of garlic bread can hide high-nickel ingredients like whole wheat flour, seeds, or certain additives, but this recipe keeps things clean and simple. The baguette or Italian loaf stays in white-flour territory, and every other component is a low-nickel staple you can feel confident about. A two-stage bake — first covered with foil, then uncovered — gives you that perfect contrast of a soft, butter-soaked interior and lightly crisped, golden edges. The optional Parmesan adds a savory, nutty depth without introducing any problematic ingredients, and a pinch of red pepper flakes brings just enough heat if you want it. Slice it up and serve it straight from the cutting board while the butter is still bubbling — it's that good.
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Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
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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