This recipe for homemade garlic bread spread yields delicious garlic bread that pairs well with most Italian foods. Normally, I use chicken Parmesan to prepare it. Delicious!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 10 |
Ingredients
- ½ cup butter, softened
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried basil
- ¼ teaspoon fines herbs
- ¼ teaspoon dried oregano
- ¼ teaspoon dried parsley, or to taste
- ground black pepper to taste
- 1 loaf unsliced Italian bread
Instructions
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
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- Mix butter, Parmesan cheese, garlic, marjoram, basil, fines herbs, oregano, parsley, and pepper together in a bowl until thoroughly combined.
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- Slice Italian bread loaf in half lengthwise; spread each half generously with the garlic butter mixture. Transfer onto a baking sheet.
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- Bake on the top rack of the preheated oven until butter mixture melts and bubbles, about 10 to 15 minutes. Turn on the oven’s broiler and broil until the bread is your desired shade of golden brown, 1 to 2 more minutes.
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Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 489 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It was so good! I made it once, but with a French baguette, and decided to make it twice! The spread was delicious, and my family loved it.
Very disappointed. Tasted too much like Pizza Huts garlic bread.
I made a few changes. I didn’t have fines herbs, so used italian seasoning. Omitted the marjoram. Added a smidge of smoked paprika plus generous sprinkling of dried garlic powder and extra parmesan. The last changes I made were to use a sourdough round loaf, slicing the bread in half horizontally. Spread the butter mixture on both halves and drizzled some first cold press extra virgin olive oil on both halves.Put the halves together and placed foil just over the sliced part so the butter didn’t ooze out, exposing top. We like a crispy crust, so I turned the oven to 415 and sprinkled a bit of water over the top evenly. Bake for 18-20 minutes or until nice golden brown. Adult sons in their 20’s said it’s the best garlic bread they have eaten in their lives!
Huh. Minus “Fines herbs” (I don’t know what that is?) – this has all ingredients I love. Together? Good but I wasn’t overly impressed. Not even sure why? Maybe the marjoram threw me off? Glad I tried but I have found other favorites for garlic bread I will defer to. Thanks mika4269!
didn’t have fine spices or marjoram, but everyone loved it.
Assolutamente fantastico! It would have been even better if my wife hadn’t eaten about a third of the baguette before I’d prepared the bread, so it came out a tad doused in the spread. I’ll make it again and have it ready before she comes home from work.
I made this for a family party to go with fresh bruschetta and it was a huge hit. Simple to make as well.
Very tasty, I made two large loaves and froze one for later. Dried the frozen loaf and ground to make crumbs. Makes great crust for fish. DaleM
This recipe is terrible. You forgot to add flavor. When you guys are making this make sure to add tons of spices not just the itty amount they tell you to add.
Tasty, and easy to make.
So freaking good!
This was really great. It tasted better than my Texas Toast brand of garlic toast. I substituted the Majoram and Basil and Fine Herbs for Tone’s Italian Seasoning, but it turned out great, not salty, great for the DASH Diet.
I made this and it was good I will use this recipe over and over again.
Delicious family enjoyed it
I used three cloves of garlic. I was low on Parmesan cheese. We sprinkled it on after it came out of the oven.
Easy and delicious. Will be making this often.
SOOOO delicious. I’ve used this recipe a few times now and I very much prefer this to the premade stuff.
Sauce was absolutely delicious, and it ended up making wonderful lasagna. I did make some minor changes, which included adding 1/4 cup of sugar instead of what the recipe called for; 1 lb of hamburger instead of 3/4 lb; fresh basil instead of dried basil leaves; & Barilla no-boil lasagna noodles (I have always used these when making lasagne since it makes lasagna so much easier & always turns out great). I ended up with 4 layers of delicious lasagna in a 9×13 pan, and about 1-1/2 cups of sauce left over, which we’ll probably use for spaghetti or tortellini later this week.
It was fantastic! The whole family liked it. It just barely covered a large loaf of Italian bread from the store. I used salted butter and didn’t have all the spices on hand so I used 1/4 tsp of each of the following; basil, parsley & Italian seasoning. I will double or triple it next time, wrap the extra in plastic wrap and freeze it to have on hand for next time.
So delicious though if you want it super garlicky then you want to add 5 tbs or more or until you think it has enough.
This was so good, I think I will make a batch to keep in my fridge for that impromptu craving of a slice or two of Garlic Bread!