Paleo Garlic Bread

Total time25 min

Prep time10 min

Cook time15 min

Garlic takes center stage here, finely minced and mingled with fresh parsley, salt, pepper, and a pinch of red pepper flakes for a bit of heat. That fragrant mixture gets spread generously across a split loaf and baked until the edges turn golden and everything on top is bubbling and fragrant. A quick foil tent keeps things from over-browning while the garlic mellows and the surface toasts up just right. Sliced into thick pieces straight from the oven, it's warm, garlicky, and endlessly dippable alongside soups, stews, or a big bowl of pasta. This one's a solid pick for a Paleo table, delivering all that classic garlic-and-herb flavor without any fuss.

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Ingredients

6 servings

1 large baguette or italian loaf (about 16 oz), halved lengthwise
6 tbsp unsalted butter, softened
Monty's Dairy Free Plant-Based Butter Original
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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