Garlic Bread

Ingredients

• 6brioche buns, cut to make pockets for filling
• 5garlic cloves, crushed (use less for a milder flavour)
• ½ blockunsalted butter, melted
• 2 tablespoonsmilk
• 1 tablespoondried Italian herbs
• 2 tablespoonsfresh parsley, finely chopped
• to tastesalt and pepper
• as neededshredded cheese blend or your favourite cheese

Instructions

1. 1

   Mix garlic butter

   Mix the crushed garlic with the melted butter, milk, dried Italian herbs, salt and pepper to make the coating.

2. 2

   Fill the buns

   Dip each bun in the garlic mixture so it is coated evenly, working some into the cuts. Fill the cuts with cheese and arrange the buns on a lined baking tray.

3. 3

   Use leftover butter

   Pour any remaining butter mixture over the buns. If it has solidified, melt it again first. Leave some buns without cheese if you prefer.

4. 4

   Bake and garnish

   Bake in a preheated oven at 200°C until the cheese has melted. Sprinkle with the chopped parsley; add dried chilli flakes if you like a spicy finish.

What is garlic bread?

Garlic bread is a familiar savoury side, often made by spreading garlic butter over bread and baking it. This version uses soft brioche buns, cut open to hold cheese as well as the seasoned butter.

The method keeps the rolls easy to portion and gives the filling a chance to melt inside each cut. Leaving some buns without cheese makes the tray more adaptable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 18g protein, 48g carbs, 30g fat.

The brioche supplies most of the carbohydrates, while the butter and cheese contribute much of the fat; the cheese also provides protein. Pair a bun with a generous serving of vegetables or salad to round out the plate.

Choosing the buns and cheese

Brioche buns: their soft, slightly sweet crumb takes on the garlic butter and contrasts with the savoury filling. Cut pockets into the buns without slicing them right through.

Cheese: use a shredded blend or another cheese that melts well. The recipe does not specify a quantity, so add enough to fill the cuts without packing them tightly.

Getting the garlic butter into the cuts

Coating: dip each bun in the mixture and turn it so the outside is covered. Use your fingers or a small spoon to work some of the mixture into the cuts.

Leftovers: pour any butter mixture remaining over the rolls on the tray. If it firms up before you use it, melt it again so it can be poured.

How to tell when they are ready

Cheese: the stated cue is that it has melted. Keep an eye on the buns as they bake, since the recipe gives no baking time.

Finish: scatter over the chopped parsley once the tray comes out of the oven. Add dried chilli flakes at this stage if you want extra heat.

Make a cheese-free option

For anyone who does not want cheese, leave a few buns unfilled and coat them with the same garlic butter mixture. Keep them on the same lined tray, but check them as they bake since the cheese-melting cue will not apply to those rolls.

Serving ideas

Serve the buns warm while the cheese is melted and the bread is soft. They work as a side alongside soup, salad or a simple pasta meal.

For a lighter-feeling plate, pair a bun with vegetables or a crisp salad. The buns are also easy to share as a snack straight from the tray.

Recipe notes & tips

• Cut pockets deep enough to hold filling, but leave the bun intact at the base.
• Use less garlic if you prefer a gentler flavour.
• Coat the buns evenly so the garlic mixture reaches the cut surfaces.
• Melt the leftover butter mixture again if it becomes too firm to pour.
• Keep some buns cheese-free if you are serving people with different preferences.
• Watch for melted cheese rather than relying on a fixed baking time, which is not given.

Variations

• Milder garlic: use fewer crushed cloves for a less intense flavour.
• Spicy finish: scatter dried chilli flakes over the baked buns.
• Different cheese: use your preferred shredded cheese instead of a blend.
• Cheese-free buns: leave some of the rolls unfilled and bake them with the rest.
• Herb finish: add the chopped parsley after baking for a fresh, colourful topping.

Common mistakes to avoid

• Cutting right through: the filling can fall out; make pockets and keep the base of each bun intact.
• Skipping the cuts: the cheese and butter stay on the surface; open pockets in each bun before filling.
• Uneven coating: some areas may be dry; turn each bun in the garlic mixture and work it into the cuts.
• Pouring solid butter: it will not spread well; melt the leftover mixture again first.
• Expecting a fixed bake time: none is provided; check the buns until the cheese has melted.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in an oven until warmed through and the cheese has melted again; the buns may soften as they are stored.

Frequently asked questions