Garlic Bread
Golden, buttery, and perfectly crisp on the edges, this garlic bread is always the first thing to disappear from the table.
Servings: 6
Ingredients:
- 1 loaf French bread or Italian bread
- ½ cup unsalted butter, softened
- 3 garlic cloves, pressed
- ½ tsp salt
- 2 tbsp fresh parsley, finely chopped
- ¼ cup Parmesan cheese, grated
Method:
Start Cooking- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Slice the bread in half lengthwise.
- In a small bowl, mix softened butter, garlic, salt, and parsley until well combined.
- Spread the butter mixture evenly over the cut (soft) side of the bread.
- Sprinkle Parmesan evenly over the top.
- Place on the prepared baking sheet and bake for 8–10 minutes, until golden and toasted.
- Slice and serve warm. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Use softened butter, not melted, so it spreads evenly and stays rich.
- Fresh garlic gives the best flavor, but garlic powder can work in a pinch.
- For extra crisp edges, broil for 1–2 minutes at the end, watching closely.
- Add mozzarella for a cheesy version.
- Mix in a pinch of red pepper flakes for heat.
- Swap parsley with basil or oregano for a different herb profile.
- Serve alongside soups and salads.
- Tear and share straight from the tray while still warm.
- Pair with feta and olives.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 337 kcal | Carbohydrates: 35 g | Protein: 9 g | Fat: 18 g | Saturated Fat: 11 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 44 mg | Sodium: 500 mg | Potassium: 106 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 618 IU | Vitamin C: 2 mg | Calcium: 94 mg | Iron: 3 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
WHY WE LOVE IT
Garlic creates instant flavor with just a few cloves, adding depth to even the simplest dishes.
When raw, it has a sharp, bold bite, but once cooked, it becomes mellow, slightly sweet, and rich.
A LITTLE STORY
Garlic originated in Central Asia over 5,000 years ago and was valued in ancient Egypt for strength and endurance. Over time, it spread across continents through trade routes like the Silk Road and became a staple in kitchens worldwide.
DID YOU KNOW?
Crushing garlic releases allicin, the compound responsible for its strong aroma and flavor.
Today, China produces most of the world’s garlic.
A simple trick like rubbing your hands on stainless steel can help remove its lingering smell.