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Today I Am Going to Share My Best Garlic Bread Recipe!

My best garlic bread recipeRestaurant style garlic bread is one of my favorite things to eat. I love the garlic flavor and the texture of the bread. I also love how garlic bread is so versatile. You can eat it with soup, salad, pasta, or just by itself. Garlic bread is also relatively easy to make. All you need is some bread, garlic, butter and chopped basil and parsley. Oh, and of course some freshly grated Parmesan Reggiano.

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 garlic bread recipe!

And this is a perfect pairing with my Go-To Spaghetti Aglio E Olio Recipe!


the best garlic bread recipe

Restaurant Style Garlic Bread Recipe

Hello friends today I am going to share with you my favorite restaurant style garlic bread recipe. Very simple to make friends, and I promise you, you are going to love it! All you need is bread, garlic, butter, finely chopped basil and parsley. And let's not forget grated Parmesan Reggiano. Can't get any simpler than that!
Let's get started!
4.83 from 17 votes



  • 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.
Like this recipe?Please share it with your family and friends!
Chef Jean-Pierre

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