Garlic Bread - with Homemade Garlic Butter [VIDEO] - The Recipe Rebel (2024)

This homemade Garlic Bread is a classic side dish or appetizer that comes together in just 20 minutes! Sliced French bread is slathered with homemade garlic butter, then baked until soft, buttery, and golden-brown.

This recipe makes the best garlic bread! It’s so easy to make, smothered in homemade garlic butter, has a soft, buttery center, crispy edges, and a golden-brown, slightly crispy crunch.

The best part? You can bake it a little less or a little more so that you get it as soft or as crispy as you like.

It’s an appetizer or side dish that is always a hit. Serve it with this Spaghetti and Meatballs, a bowl of Chicken Rice Soup, or this Chicken Tortellini Soup or just eat the whole loaf on its own…yep, it’s that good. 😉

Ingredients Needed:

• Butter: you can use salted butter or unsalted butter and add salt yourself. Be sure to soften it room temperature so that the finished garlic butter is smooth and spreadable.
• Garlic: I recommend using fresh garlic for a sharper, more garlicky flavor. If you prefer a more subtle flavor, you can use ½ teaspoon of garlic powder instead.
• Parsley: use finely chopped, fresh parsley for a brighter flavor. If all you have is dried parsley, that will work as well.
• Parmesan: this is optional but highly recommended to add a salty, cheesiness.
• French Bread: I like to use French bread which has that classic soft texture with a flaky, crispy crust. You can also use a baguette which has a crunchier, chewier texture.

How to make Garlic Bread

This garlic bread recipe uses my homemade garlic butter which takes just 10 minutes to whip up! Try it with Roasted Garlic to take the flavor to the next level.

1. Make the garlic butter. In a medium bowl, add room temperature butter, garlic, parsley, and cheese. Beat with an electric mixer until creamy.
2. Prep the garlic bread. Slice the bread into 3/4″ slices, then spread the butter evenly on one side of each slice.
3. Bake. Lay the buttered bread on a parchment paper lined baking sheet and bake at 375ºF for 8-10 minutes or until crisped to your liking.

What bread to use

I like to use French bread. It has a slightly crispy, flaky crust and takes on that classic soft, buttery center when baked.

If you prefer a heartier, chewier garlic bread, you can use a baguette instead. Keep in mind that different types of bread will cook differently so you may have to adjust the baking time!

Tips and tricks

• Use real butter, not margarine. It just has a better flavor!
• Bring the butter to room temperature. Softer butter will incorporate more easily with the other ingredients and have a smoother texture.
• Use fresh ingredients. I recommend using fresh parsley and fresh garlic for the best flavor.
• Get creative. Feel free to play around with herbs and spices. Try adding other fresh herbs such as rosemary, basil, oregano, or thyme. Use garlic powder along with fresh garlic for a stronger flavor. Add black pepper for a kick of spice. You really can’t go wrong!
• Make it cheesy. If you prefer a cheesier garlic bread, layer on shredded mozzarella cheese and broil it until melted.
• Prep ahead of time. The homemade garlic butter will last for up to a week in the fridge or for up to 6 months in the freezer. Make it ahead of time and keep it on hand so you can whip up this garlic bread quickly and easily anytime!

What to serve with garlic bread

This makes the best appetizer next to a side of marinara sauce for dipping. You can also serve it as a side dish next to so many different entrees! Here are a few of my favorites:

• Baked Spaghetti
• Italian Sausage Soup
• Easy Lasagna
• Zuppa Toscana
• Chicken Fettuccine Alfredo

How to store leftovers:

Homemade garlic bread is best right away but will last in an airtight container in the fridge for 3-4 days. It can also be wrapped in foil and plastic wrap, then frozen for up to 6 months.

To enjoy again, bake in the oven to warm and re-crisp.

Can garlic bread be cooked from frozen?

It can! If your garlic bread is frozen, you can bake it straight from frozen, just adding time as needed until it’s heated all the way through.

The best way to do this is to flash freeze the slices individually (freeze on the pan for just a couple hours) then pop them into a large freezer bag and take one or two out when you need them.