Pork Free Garlic Bread
Golden, garlicky, and impossible to resist, this classic side is the kind of thing that disappears from the table before the main course even lands. Real butter gets whipped together with fresh minced garlic, chopped flat-leaf parsley, salt, and a little black pepper, then spread generously across a halved baguette before it hits the oven. A foil tent keeps the inside soft and steamy for the first stretch of baking, then it comes off so the edges can go properly golden and the butter can bubble up beautifully across the surface. Optional Parmesan and a pinch of red pepper flakes take it from simple to seriously craveable. Every ingredient here is naturally free of pork and pork-derived products — no hidden cured meats, no lard, nothing to second-guess — so it works straight out of the gate without any substitutions required. Slice it crosswise into thick pieces and serve it hot, because that first bite with the crispy edge and buttery middle is absolutely worth the wait.
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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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