Crispy garlic bread
Crispy-edged, buttery garlic bread made with a split baguette, fresh garlic butter and parsley, baked hot then broiled for golden, crunchy tops.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 6
- Per serve
- 220 kcal
Ingredients
Method
Heat the oven to 425°F with a rack in the upper third (most ovens take about 10 minutes, so prep while it heats). Line a baking sheet with foil.
If the butter is firm, soften it in the microwave in 5-second bursts until spreadable but not melted. Mash in the garlic, parsley and pepper flakes.
Cut the baguette in half crosswise, then split each piece lengthwise. Spread the garlic butter right to the edges of the cut sides.
Once the oven is hot, bake cut-side up until the edges are golden and the butter has soaked in.
Switch the oven to broil and broil until the top is bubbling and crisp in spots, watching closely so it doesn't burn.
Cut into thick slices and serve hot.
Tips
- Grate the garlic or crush it to a paste so it melts into the butter; chunks can burn under the broiler and taste bitter.
- Spread the butter all the way to the crust. The edges are what turn crunchy.
- For cheesy garlic bread, scatter 1/2 cup grated Parmesan or shredded mozzarella over the butter before baking (check the label for vegetarian rennet).
