Restaurant Style Homemade Garlic Bread Recipe!
Garlic bread is also relatively easy to make. All you need is an Italian or French bread loaf, some chopped fresh garlic cloves, (stay away from garlic powder) soft butter, chopped basil, and parsley. Oh, and of course some freshly grated Parmesan cheese. If you want some extra cheesy garlic bread you certainly could add some shredded cheese such as mozzarella during the last step.
You can serve garlic bread as a side dish or an appetizer. It’s also great for munching on when you’re hungry but don’t want a full meal. Garlic bread is perfect for parties and potlucks because it’s easy to make ahead of time and reheat when you’re ready to serve. Plus, it always seems to disappear quickly. You’ll see why I think this is my best homemade garlic bread recipe!
Garlic bread a perfect pairing with my Go-To Spaghetti Aglio E Olio Recipe!
The Secret To A Great Homemade Garlic Bread!
Extra delicious garlic bread is all in the preparation. The key is creating a Garlic Bread spread with soft butter.
How To Make Garlic Bread Spread?
I place some butter in an oven-proof small bowl and soften it up just a bit in the oven. You certainly can do this in a microwave as well. Just be careful not to melt it too much because it will separate on you, and you don’t want that.
What you are looking for is softened butter that has the consistency of mayonnaise. The reason for this is that it makes it easier to mix all your ingredients.
At this point, you can add your chopped basil and parsley, and a little bit of salt, unless you are using salted butter. I prefer to use unsalted butter. I also add a bit of pepper. Next add as much minced garlic as you like, depending on how garlicky you want it. Once you have mixed all of your ingredients into the butter you can now more easily spread your garlic butter mixture throughout your bread being sure the butter is spread into the slices, as well as along the top and sides.
You are now ready to bake your garlic bread. Simply wrap in foil and pop your bread in the oven.
Make Your Garlic Bread Ahead of Time – Here are a few tips
The best way to prepare garlic bread ahead of time is to spread the softened butter and seasoning mixture into the sliced bread, be sure to cover the top and sides with the mixture and then wrap it tightly in foil.
Store it in the refrigerator for up to 3 or 4 days, or until ready to bake. When ready to serve, preheat the oven to 375°F (190°C) and bake the wrapped bread for 10-15 minutes, or until it is heated through and the bread is crispy.
Storing and Freezing Leftover Garlic Bread
Leftover garlic bread can be stored in an airtight container or wrapped in foil or plastic wrap to keep it fresh. It can be stored in the refrigerator for up to 3-4 days.
To freeze your garlic bread, wrap it tightly in foil or plastic wrap, or place it in an airtight container or freezer bag. Garlic bread can be frozen for up to 3 months. To reheat frozen garlic bread that was previously baked, place in a 350°F (175°C) preheated oven and bake the wrapped bread for 10-15 minutes, or until it is heated through and the bread is toasty.
If your garlic bread was prepared beforehand and not baked, just frozen, pop the foil-wrapped bread into a 375°F (190°C) preheated oven and bake for 15 minutes, or until it is heated through and the bread is crispy.
How to Make Restaurant Style Homemade Garlic Bread!
- 1 French Baguette*
- ½ pound Sweet Butter
- ¼ cup Basil finely chopped
- ¼ cup Parsley finely chopped
- Salt and Pepper to taste
- 2 tablespoons Garlic chopped or as much as you like
- ½ cup Parmesan Reggiano grated
Preheat Oven to 375°F/190°C
- Mix all the ingredients in a glass bowl.
- Cut the bread into slices about 75% to 85% without going through the bread. Using a spatula butter the inside of each cuts with as much seasoned butter as you like!
- Wrap with Aluminum wrap and bake for 15 minutes.
- Unwrap and brush with more seasoned butter and Parmesan Reggiano.
- Return to the oven on a cookie sheet (not in aluminum paper) for 5 more minutes.
- *They call a French baguette at the store but it is more like a dense Italian bread. Not as much air as the French version. And for that recipe you need a more dense, doughy and heavy bread.