Garlic Bread That’ll Make You Weak in the Knees

Make the best Garlic Bread with my easy recipe—slow-roasted garlic, herb butter, and a crispy finish. Perfect for pasta night! Get the recipe now.

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Let’s talk about garlic bread—the kind that makes you close your eyes after the first bite, the kind that turns a simple side into the star of the meal. This isn’t just buttered toast with a sprinkle of garlic powder. No, this is slow-roasted, caramelized, herb-kissed magic. The kind of bread that makes you forget your manners and tear into it with your hands.

Essential Ingredients & Tools

Ingredients:

  • 6 whole garlic cloves (unpeeled; pre-peeled works in a pinch)
  • 1 tsp olive oil (extra virgin for best flavor)
  • ½ cup softened unsalted butter (or salted butter, but reduce added salt)
  • 1 tbsp fresh parsley (dried parsley can sub in at 1 tsp)
  • ½ tsp sea salt (or kosher salt)
  • ¼ tsp black pepper (freshly cracked for maximum aroma)
  • ¼ tsp red pepper flakes (optional, but adds a subtle heat)
  • 1 loaf French or Italian bread (day-old sourdough works beautifully)
  • 2 tbsp olive oil (for toasting)
  • 1 tbsp grated Parmesan (optional, but highly recommended)

Tools:

  • Baking sheet
  • Parchment paper (or foil)
  • Small mixing bowl
  • Foil for roasting garlic
  • Brush for oil/butter

Serves: 4 | Prep: 10 min | Cook: 45 min | Total: 55 min

How to Make Garlic Bread That’ll Make You Weak in the Knees

  1. Slow-Roast the Garlic (This is Non-Negotiable)
    Preheat your oven to 375°F (190°C). Take those 6 whole garlic cloves, still in their papery skins, and wrap them in a little foil packet with 1 tsp olive oil. Roast for 30 minutes until they’re soft, golden, and smell like heaven. The slow roasting transforms sharp raw garlic into a sweet, spreadable paste. Once they’re cool enough to handle, squeeze the cloves out—they’ll slide right out like butter. Mash them into a smooth paste.

Pro tip: If you’re in a hurry, you can use pre-peeled garlic cloves, but reduce the roasting time to 20 minutes so they don’t dry out.

  1. Make the Garlic Butter of Your Dreams
    In a bowl, mix ½ cup softened butter (it should give when you press it) with that gorgeous roasted garlic paste, 1 tbsp fresh parsley, ½ tsp sea salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes. Stir until it’s all one happy, fragrant mess.

Chef’s secret: Want next-level flavor? Brown the butter first. Melt it in a pan until it turns golden and smells nutty, then let it cool slightly before mixing. The browning process adds a toasty depth that pairs perfectly with the sweet roasted garlic.

  1. Prep the Bread Like a Pro
    Slice your 1 loaf French or Italian bread horizontally—like you’re making a giant sandwich. Brush the cut sides with 2 tbsp olive oil (this creates a barrier to prevent sogginess). Toast it on a parchment-lined baking sheet at 375°F (190°C) for 5 minutes until it’s just starting to turn golden.

Key detail: Day-old bread is your friend here. Its slightly drier texture absorbs the butter without turning mushy.

  1. Slather on the Good Stuff
    Spread that garlic butter over both halves, making sure you get every inch. No dry spots allowed. If you’re feeling extra, sprinkle on 1 tbsp grated Parmesan or fresh thyme before the final bake. Pop it back in the oven for 8 minutes—just long enough for the butter to melt into every nook and cranny.
  1. Broil for That Perfect Golden Crust
    Switch your oven to broil (high setting) and move the bread 6 inches from the heating element. Broil for 1–2 minutes—just until the edges are bubbling and golden. Do not walk away. Garlic bread goes from perfect to burnt in seconds.
  1. Serve It Right
    Let the bread rest for 2 minutes (this helps the butter settle), then slice it diagonally into thick, beautiful pieces. Garnish with extra parsley or a drizzle of olive oil.

Pro move: Serve it on a warmed platter to keep it crispy longer.

Pro Technique

The Two-Garlic Trick (Because One Isn’t Enough)
For the most balanced flavor, mix roasted garlic (sweet, mellow) with ½ tsp finely minced raw garlic (bright, punchy). The roasted garlic brings depth, while the raw stuff gives it that unmistakable garlicky kick. Raw garlic contains allicin, a compound that mellows when heated—using both stages captures the best of both worlds.

Butter Like a Boss
To avoid uneven coverage, brush the bread with a little melted butter first, then spread the garlic butter. This double-layer method ensures every bite is packed with flavor. For extra crispness, lightly score the bread’s surface in a crosshatch pattern before buttering—this creates ridges that brown beautifully under the broiler.

The Bread Matters
Skip the super-fresh loaf—it’ll turn gummy. A slightly stale, sturdy bread (like a good baguette or sourdough) holds up better. Sourdough’s tangy notes also cut through the butter’s richness. And always slice it horizontally—more surface area means more crispy edges.

Perfect Pairings

Complementary Dishes:

  • Marinara Dip: The acidity of tomato sauce cuts through the butter, while its chunky texture contrasts the bread’s crispness. Warm it with a pinch of red pepper flakes for extra zing.
  • Creamy Tomato Soup: A classic pairing—the bread’s crunch offsets the soup’s silkiness. Dunking softens the bread slightly, creating a luxurious bite.

Drinks:

  • Pinot Grigio: This crisp white wine cleanses the palate with citrus notes, balancing the garlic’s intensity.
  • Chianti: A medium-bodied red wine mirrors the roasted garlic’s depth without overpowering it.

Something Sweet:

  • Lemon Sorbet: A bright, icy scoop post-meal resets the palate after garlic’s richness.
  • Dark Chocolate Truffles: Choose 70% cocoa varieties—their bitterness contrasts the bread’s savory notes elegantly.

Storage & Freshness Guide

  • Best served immediately. If you must prep ahead, toast the bread and make the butter separately, then assemble and bake right before serving.
  • Leftovers? Wrap them in foil and reheat in a 350°F (175°C) oven for 5 minutes to bring back the crispness. Avoid microwaving—it steams the bread.
  • Freezing? Wrap cooled garlic bread in foil + a zip-top bag. Reheat from frozen at 375°F (190°C) for 8–10 minutes, uncovering halfway to crisp the top.

Ingredient Variations and Their Impact

  • Cheese Lover’s: Swap some butter for shredded mozzarella or Parmesan.
  • Herb-Infused: Use rosemary or thyme instead of parsley.
  • Spicy Kick: Add smoked paprika or minced jalapeño to the butter.
  • Vegan: Use plant-based butter and nutritional yeast.
Garlic Bread That’ll Make You Weak in the Knees

Garlic Bread That’ll Make You Weak in the Knees

Recipe Information
Cost Level $
Category Appetizer Recipes
Difficulty Medium
Cuisine Italian, american
Recipe Details
Servings 4
Total Time 55 minutes
Recipe Controls

Make the best Garlic Bread with my easy recipe—slow-roasted garlic, herb butter, and a crispy finish. Perfect for pasta night! Get the recipe now.

Ingredients

For the Roasted Garlic

For the Garlic Butter

For the Bread

Instructions

  1. Preheat oven to 375°F (190°C). Wrap 6 whole garlic cloves in foil with 1 tsp olive oil and roast for 30 minutes. Mash into a paste.
  2. Mix ½ cup softened butter with roasted garlic, 1 tbsp fresh parsley, ½ tsp sea salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes.
  3. Slice 1 loaf French or Italian bread horizontally, brush with 2 tbsp olive oil, and toast for 5 minutes.
  4. Spread garlic butter on both halves. Bake for 8 minutes.
  5. Broil for 1–2 minutes until golden.
  6. Rest for 2 minutes, slice, and serve.

Chef’s Notes

  • Use day-old bread for best texture.
  • Brown the butter for extra depth.
  • Freeze leftovers wrapped in foil + plastic. Reheat in oven.

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