Red Meat Allergy Friendly Garlic Bread
Golden, garlicky, and impossible to resist, this classic bread is the kind of side dish that disappears from the table before anything else. Every ingredient here is straightforward and plant or dairy-based, making it a completely safe choice for anyone managing a red meat allergy without having to scrutinize a single label. The garlic butter comes together in minutes — softened butter, fresh minced garlic, parsley, salt, and a pinch of heat if you like — and gets spread generously all the way to the edges of the loaf so every bite is loaded. A light tent of foil keeps the interior soft while the oven does its work, then a final few minutes uncovered crisps the edges to that perfect golden finish. Optional Parmesan adds a salty, nutty depth that takes the whole thing up a notch. Slice it crosswise and serve it hot alongside pasta, soup, or honestly anything that could use a little extra magic on the side.
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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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