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Parmesan Garlic Bread - Turn regular French bread into delicious, buttery parmesan garlic bread with this quick and easy recipe.
One of our favorite restaurants in our area is a seafood restaurant by Newport Beach in Southern California.
While the seafood dishes are truly outstanding, we go there mostly for the amazing, absolutely mouthwatering, and dare I say, the best garlic bread I have ever tasted.
The first time my 4-year old took a bite of the garlic bread, he told us that it was so delicious and that it was the best garlic bread ever!
The little boy sure has a sharp palate and knows his food very well.
After a recent visit, little G requested that I make it at home and this is my version.
This garlic bread is loaded with Parmesan cheese and garlic.
The garlic is pureed (no garlic powder please). The end result is the most garlicky, cheesy, and buttery garlic bread ever.
It’s very easy to make and effortless. The next time you head to supermarket, just go to he bakery section and pick up French bread.
In no time, you will have this garlic bread on your dining table!
Looking for more delicious recipes? Check out my Pull Apart Garlic Bread next!
Frequently Asked Questions
This recipe is only 663 calories per serving.
What To Serve With Parmesan Garlic Bread
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Parmesan Garlic Bread
Ingredients
- 1 loaf french bread, crusty country-style
- 1 1/4 sticks salted butter, melted
- 5 cloves garlic, pureed or very finely chopped
- 5 tablespoons Parmesan cheese, bottled
- 1 teaspoon parsley leaves, finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Slice the [item] horizontally into halves. Set aside.
- In a small bowl, combine the melted butter, garlic, Parmesan cheese, and parsley. Stir until well mixed. Generously brush the mixture onto the sliced French bread.
- Bake for 15 minutes, or until the garlic Parmesan mixture is slightly crusty. Remove from the oven and let cool for a few minutes. Slice into pieces using a bread knife. It's best served warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hell bee, If I pureed the galic, how much oil should I use. Thank you
Hi Alfred, you don’t need to use any oil in this recipe as there is butter.
Have no idea what bottled parmasen is and it is helpful to make the recipe universal that the sticks be show also in gms. One stick equals 115 gms.
Will let you know the responses from my guests
Thanks Bob!
I always wanted to know how to cook razor clams …so wonderful that it was so well explained and presentation is very eye appealing…I shall try this out on the family .love your garlic bread too
Et.
Hi Eileen, thanks for your comment.