Shellfish Free Garlic Bread
Few things hit the table with as much crowd-pleasing energy as a perfectly golden, butter-soaked loaf straight from the oven. This version builds its flavor from scratch — softened unsalted butter packed with fresh minced garlic, flat-leaf parsley, salt, and a crack of black pepper, all spread edge to edge across a halved baguette or Italian loaf. A optional dusting of finely grated Parmesan adds a savory, slightly nutty finish that takes it from simple to seriously good. The two-stage bake is the real trick here: a foil tent first to let the butter melt deep into the bread, then an uncovered blast to get those irresistible golden, bubbling edges. Everything in this recipe is straightforward pantry and produce-aisle stuff, so there's zero guesswork about what's actually going into it — no sauces, no pre-made spreads, nothing that could introduce unwanted ingredients. Slice it crosswise into generous pieces and serve it immediately while the butter is still sizzling. It's the kind of side that disappears before anything else on the table does.
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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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