Pescatarian Garlic Bread
Golden, buttery, and fragrant with real garlic, this is the kind of bread that disappears from the table before anything else does. The garlic butter comes together in minutes — softened butter, freshly minced garlic, flat-leaf parsley, and a pinch of salt and pepper — and gets spread all the way to the edges so every single bite is loaded. A loose foil tent during the first part of baking keeps the inside soft and steamy, then the tent comes off to let the edges go golden and the butter bubble up into something truly irresistible. Optional Parmesan and a hit of red pepper flakes take it from classic to craveable without any extra effort. This is a naturally meat-free side that fits seamlessly into a pescatarian spread, whether you're pairing it with a seafood pasta, a big bowl of clam chowder, or a simple salad. Slice it crosswise into generous pieces and serve it straight from the cutting board while it's still warm — because that's the only way it should be eaten.
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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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