garlic bread
This American-style garlic bread pairs crusty baguette or rustic Italian bread with a generous garlic, butter and parsley spread. It is a quick, crowd-friendly side that bakes until crisp at the edges and soft in the middle.
Ingredients
- 1barra de pan francés (baguette) o pan rústico italiano
- 113 g (½ taza)mantequilla salada; si usas mantequilla sin sal, añade sal
- 3 dientes, picados finos (1 más para un sabor a ajo más intenso)ajo
- 15 g (⅓ taza)perejil picado fino
- al gusto, opcionalqueso parmesano
Instructions
- 1
Ablanda la mantequilla
Deja que la mantequilla alcance la temperatura ambiente.
- 2
Prepara la mezcla
Pon la mantequilla, el ajo picado y el perejil en un bol. Mézclalos hasta obtener una pasta homogénea.
- 3
Ajusta el sabor
Prueba la mezcla y añade sal o más ajo picado si quieres un sabor más intenso.
- 4
Corta el pan
Parte la baguette en dos y colócala abierta sobre una bandeja de horno.
- 5
Unta la mantequilla
Reparte generosamente la mantequilla de ajo sobre el pan.
- 6
Precalienta el horno
Calienta el horno a 170 °C.
- 7
Coloca el pan
Pon el pan en una bandeja de horno.
- 8
Hornea y gratina
Hornea durante 10 minutos y después gratina durante 3 minutos. Si vas a añadir parmesano, espolvoréalo justo antes de gratinar.
- 9
Deja reposar
Saca el pan del horno, déjalo reposar 60 minutos y córtalo en porciones más pequeñas.
What is garlic bread?
Garlic bread is bread topped with a garlic-rich spread and baked until its surface is crisp. This American-style version uses baguette or rustic Italian bread, with butter, parsley and optional Parmesan.
The method is straightforward: soften the butter, mix the spread, then bake and briefly grill the bread. That short final blast helps brown the top while the centre stays tender.
Nutrition and macros by portion
The nutrition label shows one serving as written: 63 calories, 0g protein, 1g carbs, 7g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less garlic butter | 44 kcal | 0g | 1g | 5g |
| This serving | As written | 63 kcal | 0g | 1g | 7g |
| Hungry | Serve a larger piece | 95 kcal | 0g | 2g | 11g |
The bread supplies most of the carbohydrates, while the butter contributes most of the fat; Parmesan, if used, adds some protein and salt. Serve a piece alongside a vegetable-rich salad or soup to make a more balanced plate.
Choosing the bread
Baguette: its crust gives the slices a crisp edge, while the cut surface holds the butter mixture.
Rustic loaf: a sturdy Italian-style loaf also works well; cut it lengthwise so you have broad surfaces to spread.
Getting the spread right
Room-temperature butter: softened butter combines more easily with the garlic and parsley and spreads without tearing the bread.
Garlic and parsley: chop the garlic finely so it is distributed through the butter, then taste and adjust the garlic or salt before spreading.
Baking and browning
Bake: the bread spends 10 minutes in a 170 °C oven, giving the butter time to melt into the surface.
Grill: finish for 3 minutes, watching closely as the top browns quickly. Add Parmesan just before this final step if using it.
Serving the bread
Cut the baked bread into smaller pieces for sharing alongside pasta, soup or a salad. Its buttery, savoury flavour also works as a side for tomato-based dishes.
The recipe calls for a 60-minute rest before slicing. For the best texture, serve once it has rested and cooled enough to handle.
Recipe notes & tips
- Soften the butter before mixing so it spreads evenly over the bread.
- Chop the garlic finely to avoid large, pungent pieces in the spread.
- Taste the butter mixture before spreading and adjust the salt or garlic.
- Keep an eye on the bread during the 3-minute grill, as the surface can brown quickly.
- Add Parmesan just before grilling so it melts and colours on top.
Variations
- Extra garlic: mix in one more finely chopped clove for a stronger flavour.
- Parmesan topping: scatter Parmesan over the bread just before grilling.
- Unsalted butter: use it in place of salted butter and season the spread with salt.
- Rustic loaf: use Italian-style bread instead of a baguette and split it lengthwise.
- More parsley: add extra chopped parsley to make the herb flavour more prominent.
Common mistakes to avoid
- Cold butter: it can tear the bread as you spread it; let it soften to room temperature first.
- Coarsely chopped garlic: large pieces can make the flavour uneven; mince the cloves finely.
- Skipping the taste: the butter may need more salt or garlic; season it before spreading.
- Unwatched grilling: the top can overbrown; check it closely during the final 3 minutes.
- Slicing too soon: the recipe specifies a 60-minute rest; allow the bread to rest before cutting.
How to store
Store leftover garlic bread in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through and crisp at the edges.
Frequently asked questions
Can I use unsalted butter?
Yes. The recipe suggests seasoning the spread with salt if you use unsalted butter.
Can I make the garlic flavour stronger?
Yes. Add one more finely minced clove, as suggested in the ingredient list, and taste the spread before using it.
When should I add the Parmesan?
Sprinkle it over the bread just before the 3-minute grilling step.
What temperature should the oven be?
Preheat it to 170 °C, then bake the bread for 10 minutes before grilling it for 3 minutes.
Can I use a different kind of bread?
Yes. The recipe allows rustic Italian bread as an alternative to a French baguette.
How long should the bread rest before slicing?
The method specifies a 60-minute rest before cutting it into smaller pieces.
Cook it from the original
This recipe comes from islandsmile.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on islandsmile.org