| Level: | Easy |
| Total: | 20 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/4 cup lightly packed fresh flat-leaf parsley leaves
- 1/4 cup lightly packed fresh basil leaves
- 1/2 teaspoon kosher salt
- 4 cloves garlic, roughly chopped
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 baguette
Instructions
- Preheat the oven to 400 degrees F.
- Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it’s finely chopped. Add the butter and cheese and pulse to fully incorporate.
- Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
- Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 225 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 34 mg |
| Sodium | 293 mg |
Reviews
Too “herby” for our taste, if that makes sense.
Love this. My new favorite garlic bread.
The herbs made the bread!!! Delicious
This is the most flavorful garlic bread-will never buy it again. My mother’s was very similar but I never got her to show me how to make it. Thank you for the memories of my mother’s cooking.
Very good! Nice with a Salmon Nicoisce salad. Keeper!! Thanks, Valerie!
I am a garlic lover; however, I would use roasted garlic or precook in melted butter. The garlic shines when it mellows out and becomes nutty, not bitter. I put this right under broiler, no oven, bc the heatwave is oppressive. It worked fine, just keep an eye on it so it doesn’t burn. The edges will crisp up. When winter comes, I will try the oven.
Easy and delicious