Garlic bread is what really makes an Italian meal. It bakes quickly -- in just about 15 minutes -- and it's best served when the garlicky butter is still warm enough to actually drip down your chin. Wait until every other part of the meal is just about ready to go, then pop the garlic bread in the oven. If everyone isn't already at the table, rest assured -- the aromas of the garlic bread coming out of the oven will have them racing to get a seat. Find our go-to method for how to make garlic bread here, as well as three tasty variations.
Get the crusty, chewy texture that is traditional to garlic bread by using a long French baguette. Cut slices about 1 inch thick.
Preheat broiler. Place bread, cut sides up, on a foil-lined baking sheet. In a small bowl stir together 2 tablespoons butter, 1 tablespoon parsley, 1 clove minced garlic, and 1/2 teaspoon Italian seasoning. Spread bread with butter mixture.
Bake for 12 to 15 minutes or until heated through.
Alternatively, broil 4 to 5 inches from the heat for 3 to 4 minutes or until browned. Serve warm.
Cheddar-Bacon Loaf In a small bowl, combine 1/2 cup butter, softened; 1 cup shredded sharp cheddar cheese (4 ounces); 6 slices bacon, crisp-cooked and crumbled; 1/4 cup sliced green onions (2), 2 teaspoons yellow mustard; and 1 teaspoon lemon juice. Spread mixture on bread. Bake or broil as directed.
Roasted Garlic Bread Preheat oven to 425 degrees F. Using a sharp knife, cut 1/2 inch off the tops of 2 whole garlic bulbs to expose the ends of the individual garlic cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs in a shallow baking dish. Drizzle with 2 teaspoons olive oil. Cover with foil. Roast for 20 to 35 minutes, or until garlic cloves are soft when gently squeezed. When cool enough to handle, squeeze garlic out of the bulbs. In a small bowl, stir together 1/2 cup softened butter and the roasted garlic. Spread mixture on bread. Bake or broil as directed.
Herbed Garlic Bread In a food processor, combine 6 cloves garlic, 1/4 cup packed fresh basil leaves, 2 tablespoons fresh Italian parsley leaves, 1 tablespoon fresh oregano leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover and pulse until chopped. Add 1/2 cup softened butter and 2 tablespoons olive oil. Cover and pulse until combined.