Garlic Bread

Spaghetti just seems lonely without garlic bread, and it’s so easy to make. There are several methods and twists for making garlic bread, the most simple being just rubbing a cut clove of garlic over slices of Italian or French bread, spreading the bread with butter and heating in the oven. Here are a couple of methods that make wonderful garlic bread, depending on how you like it, either toasty or soft.

Garlic Bread Recipe

  • Prep time: 5 minutes
  • Cook time: 13 minutes


  • 1 16-ounce loaf of Italian bread or French bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large cloves of garlic, smashed and minced
  • 1 heaping tablespoon of freshly chopped parsley
  • 1/4 cup freshly grated Parmesan cheese (optional)


Method 1 - Toasted

1 Preheat oven to 350°F.

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2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Method 2 - Soft


Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

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Heidi's dad's garlic bread from 101 Cookbooks

Showing 4 of 49 Comments

  • Jeff

    Yum! I like to also add a couple shakes of crushed red pepper to spice it up a bit. The parmesan cheese really adds a lot to the bread so I always add a bunch :)

  • Deb

    Both look yummy! We have garlic bread about once a week. The way I make it is to slice the bread in half the way you did in the top recipe, then use a silicone or pastry brush to spread olive oil lightly over the top of the bread, then spread a little chopped garlic on top of the olive oil. Next, I sprinkle generous amounts of dried oregano, basil and parsley on top of the garlic. Finally, I grind pepper and salt on top of the whole thing and spray gently with a little more olive oil so the spices won’t burn when I put it in the oven (or, more likely, toaster oven). I usually bake it just until it turns golden and you can smell the oregano. I also like cheese on mine, but my husband is a purist. :)

    Thanks for your recipe! As always, your fan.

  • Marie

    Just wondering, can someone tell me why a cookie sheet is not durable enough for this? Is it because it sort of bends a little when you take it out of an oven that’s very hot? Thanks!

  • Elise

    Hi Marie – cookie sheets tend to be pretty thin and they warp easily under the high heat of a broiler. Sometimes they return to their original shape, but sometimes they stay warped forevermore. Broiling pans or roasting pans, however are sturdier and can take the heat without warping.

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