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–+ servings

California Garlic Bread with Roasted Garlic & Fresh Herbs

This easy garlic bread recipe features roasted garlic, fresh parsley, and a perfectly crisp crust. It's an irresistible side for pasta and comfort food.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Appetizer, Bread, Side Dish, Vegetarian
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound San Francisco-style sourdough or Italian loaf
  • 1/2 cup unsalted butter, softened or use salted butter and reduce salt
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1/8 teaspoon sea salt
  • 1/4 cup freshly grated Parmesan cheese optional
  • 1/2 cup shredded mozzarella cheese optional, alternative to Parmesan
  • 1 tablespoon fresh chives, chopped for garnish, optional

Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil. Slice the bread in half lengthwise and place both halves cut side up on the sheet.
  2. In a medium bowl, combine the softened butter, minced garlic, parsley, and salt. Mix until smooth and evenly blended. Spread this compound butter generously over the cut sides of the bread.
  3. Bake for 10 to 15 minutes, until the edges are lightly golden and the butter is bubbly. If adding cheese, sprinkle it on during the last 2 minutes of baking. For extra crunch, continue baking for 3 to 5 minutes more, watching closely to avoid burning. Garnish with fresh chives before serving.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 8gFat: 16gSaturated Fat: 10gCholesterol: 41mgSodium: 390mgFiber: 1gSugar: 2g

Notes

For vegan garlic bread, substitute with a high-quality vegan butter.
To make roasted garlic version, roast 1 whole head of garlic at 400°F for 40 minutes, then squeeze the cloves into the butter.
Store leftover garlic bread in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
For make-ahead, prepare the garlic butter and spread on bread, then refrigerate unbaked for up to 24 hours. Bake just before serving.
Avoid over-mincing the garlic; a fine mince ensures even flavor without burning.
Serving suggestion: pair with spaghetti and marinara, or alongside a crisp Caesar salad.

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