Garlic bread

Ingredients

• 1baguette
• 3 clovesgarlic
• 100 gbutter
• 100 gcheese
• 1 tspsalt
• to tastespring onion

Instructions

1. 1

   Chop the garlic

   Finely chop the garlic and set it aside.

2. 2

   Make garlic butter

   Melt the butter and pour it into a small bowl. Stir in the chopped garlic and a pinch of salt.

3. 3

   Slice the baguette

   Cut the baguette into medium slices, stopping before you cut all the way through so the base stays joined and holds the loaf together.

4. 4

   Brush with butter

   Use a spoon to work the garlic butter between the slices. Brush the remaining butter over the top of the baguette with a pastry brush or the back of the spoon.

5. 5

   Add the cheese

   Grate the cheese and tuck it between the slices, keeping a little back to scatter over the top.

6. 6

   Top the baguette

   Place the bread on a baking tray, then scatter over the reserved cheese. Chop the spring onion and sprinkle it on top.

7. 7

   Bake until golden

   Bake at the oven's maximum temperature, above 220°C, for 15 minutes or until the bread is golden and the cheese is melted and browned. The aim is to toast the bread lightly, melt the cheese and let the garlic butter soak in.

8. 8

   Serve warm

   Remove the baguette from the oven and enjoy it while it is still hot.

What is garlic bread?

Garlic bread is a simple bread dish built around the pairing of bread, garlic and fat, often finished with cheese. This version uses a whole baguette cut into connected slices, making it easy to pull apart and share.

The recipe's origins are not specified, but the approach is familiar across many home kitchens: flavour bread with garlic, warm it in the oven and serve it freshly baked. Butter between the slices helps carry the garlic flavour through the loaf.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 19g protein, 56g carbs, 35g fat.

The baguette supplies most of the carbohydrates, while butter and cheese account for much of the fat; the cheese also provides most of the protein. Pair a portion with a green salad or vegetable soup to add a fresh, lighter contrast to the rich bread.

The ingredients that matter

Baguette: Choose a loaf sturdy enough to hold its shape as you cut and fill it. Leave the base intact so the slices stay connected.

Garlic butter: Chopped garlic is stirred into melted butter with a pinch of salt. The liquid butter is easier to spoon between the slices than softened butter.

Cheese and spring onion: Grated cheese fits neatly between the slices and over the top, where it melts and browns. Spring onion adds a fresh finish.

Cut without separating

Shallow cuts: Slice the baguette into medium portions but stop short of cutting through the bottom crust. This keeps the loaf together while leaving room for the filling.

Even filling: Spoon the garlic butter and cheese into the gaps along the loaf. Spread the remaining butter over the crust so the top is coated too.

Watch the oven closely

High heat: The recipe calls for the oven's maximum setting, above 220°C, for 15 minutes. Since ovens vary, begin checking as the bread approaches the end of that time.

Doneness cues: Look for lightly toasted bread and melted, browned cheese. The goal is not to dry out the baguette, but to warm the filling and let the butter soak into the crumb.

Serve it hot

Fresh from the oven: The cheese is at its most pleasingly melted just after baking, so bring the baguette to the table while warm. Its connected slices make it convenient for sharing as a starter or snack.

With a meal: Serve it alongside a simple salad or a bowl of soup if you want to make the bread part of a larger meal. It also works as a nibble with a drink.

Getting the flavour into every slice

Butter first: Work the garlic butter into the gaps before adding the cheese. This gives the seasoning a chance to reach the cut surfaces of the bread.

Reserve some cheese: Keep a little aside for the top, as directed. It melts over the crust and gives the loaf a browned, cheesy finish.

Recipe notes & tips

• Use a small serrated knife to make neat cuts without crushing the baguette.
• Leave the bottom crust uncut so the filled slices remain attached.
• Grate the cheese finely so it fits between the slices.
• Spoon the garlic butter into the cuts gradually to spread it along the loaf.
• Check the bread near the end of the baking time, as oven settings can vary.
• Serve soon after baking while the cheese is still melted.

Variations

• Use a different cheese: Choose another cheese that grates and melts well.
• Add herbs: Mix chopped herbs into the garlic butter for an aromatic finish.
• Make it milder: Use fewer garlic cloves for a gentler garlic flavour.
• Add chilli: Sprinkle chilli flakes over the cheese for a little heat.
• Use a smaller loaf: Scale the filling to suit a smaller baguette.

Common mistakes to avoid

• Cutting through the base: The slices separate and the loaf loses its shape; stop before reaching the bottom crust.
• Using cold butter: It is harder to spread between the slices; melt it before mixing with the garlic.
• Leaving gaps unfilled: Some slices may taste plain; distribute the butter and cheese along the full loaf.
• Baking for too long: The bread can dry out; check for light toasting and melted cheese around the 15-minute mark.
• Adding all the cheese inside: The top misses its cheesy finish; reserve a little to scatter over the loaf.

How to store

Store leftover bread covered in the fridge and eat within 2 days. Reheat in an oven until warmed through; the bread may be less crisp after storage.

Frequently asked questions