Garlic Bread Recipe: Crispy Herb and Parmesan Loaf

The Best Ever Garlic Bread combines plenty of roasted garlic with butter, olive oil, and a light dusting of Parmesan for a rich, balanced flavor that everyone loves.

Garlic bread was a staple of my childhood, always wrapped in foil-backed paper from the grocery store bakery. It was buttery, salty, and full of garlic. I remember taking the softest piece and savoring the buttery interior, leaving the crust behind — a habit my own children now happily repeat.

A few months ago I decided to recreate that nostalgic garlic bread for my kids, and it was an instant hit. Now I make this Best Ever Garlic Bread often; it’s not unusual for my family of four to finish a whole loaf meant for eight.

Roasting the garlic first is what elevates this recipe. Roasting softens and sweetens the garlic, removing the harsh edge raw garlic can have. I also cut back on the butter and add a touch of olive oil to reduce saturated fat and make the spread easier to work with.

Because roasting garlic takes time but little hands-on effort, I usually make several loaves at once. I bake 2–4 loaves, wrap extras tightly, and freeze them. That way I always have a loaf ready for a quick side at dinner.

Best Ever Garlic Bread Nutrition Notes

Best Ever Garlic Bread

Author: Carissa Serink

The Best Ever Garlic Bread pairs roasted garlic with softened butter and a splash of olive oil, finished with a sprinkle of grated Parmesan and a grind of black pepper. It’s an easy, crowd-pleasing side that warms up quickly and complements pasta, salad, or grilled dishes.

Recipe Details

• Servings: 8 (2 slices per serving)
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Course: Bread
• Cuisine: Italian
• Calories (per serving): 230 kcal

Ingredients

• 10 cloves garlic, unpeeled
• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1 pound good-quality Italian bread (see notes)
• Freshly ground black pepper, to taste

Instructions

1. Position an oven rack in the middle and preheat the oven to 500°F.
2. Warm a small skillet over medium heat and add the unpeeled garlic cloves. Toast them, shaking the pan occasionally, until fragrant and browned and the cloves have softened. Allow them to cool until they can be handled.
3. Peel the roasted garlic and mince it. In a medium bowl, combine the minced roasted garlic, softened butter, olive oil, grated Parmesan, and salt. Mash and cream the mixture together until smooth.
4. Slice the bread in half horizontally. Spread the garlic butter mixture evenly on both cut sides and finish with freshly ground black pepper to taste.
5. Place both halves cut-side up on a baking sheet. Bake, watching closely to prevent burning, for 5–10 minutes until the topping bubbles, the surface begins to brown, and the edges turn golden. Rotate the pan halfway through baking for even browning.
6. Remove from the oven, slice with a serrated knife, and serve immediately while warm and fragrant.

Nutrition

Notes

*Note: Recipe adapted from The Complete America’s Test Kitchen TV Show Cookbook (recipe source acknowledged).