Simple Garlic Bread (Made Extra Easy with Compound Butter!)
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Is there anything more comforting than buttery, golden garlic bread fresh out of the oven? This simple recipe checks all the boxes: crisp edges, soft garlicky center, and that irresistible hint of fresh herbs and cheese. Best of all? It comes together with minimal effort thanks to my Simple Herb Compound Butter—a little magic that lives in your fridge, ready to turn bread into something special.
This recipe makes two hearty halves of garlicky bliss. Perfect for pairing with pasta, soups, or eating straight off the tray. No judgment.
CHEERS 🥂 JENN
WHY YOU’LL LOVE THIS GARLIC BREAD
It’s the kind of recipe that doesn’t overpower with garlic (we’re not chasing vampires here), but still delivers all the cozy, savory vibes you expect from a solid garlic bread. It’s subtle, buttery, and absolutely satisfying.
INGREDIENTS YOU’LL NEED
Here’s the short and sweet grocery list:
Herb Compound Butter – The real MVP of this recipe. If you don’t already have it on hand, you can whip it up quickly using this recipe.
1 loaf Italian or French bread – I prefer Italian bread for its slightly chewy texture, but a French loaf (not a baguette) works beautifully too.
Parmesan cheese (optional) – Adds a salty, nutty bite. Plus, I’m from Wisconsin—so yes, cheese is always welcome.
Chopped fresh parsley (optional) – For a pop of color and a hint of garden-fresh flavor.
Homemade garlic bread is as easy as… well, three steps.
HOW TO MAKE IT
STEP 1: PREP THAT BREAD
Line a baking sheet with parchment paper or a silicone mat. Slice your bread in half lengthwise with a serrated knife and lay both halves cut side up.
STEP 2: BUTTER IT UP
Bring your compound butter to room temp so it’s nice and spreadable. Slather it generously across each half. No skimping—we’re going for golden and flavorful here.
STEP 3: BAKE & GARNISH
Bake in a preheated 425°F oven for 10–15 minutes until edges are golden and crisp to your liking. Optional (but highly encouraged): sprinkle with grated Parmesan and a handful of chopped parsley before serving.
Let cool slightly, slice, and try not to eat the whole tray before dinner.
STORAGE DETAILS
SHORT-TERM:
FREEZER-FRIENDLY VERISON:
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
This one’s perfect for little helpers:
DID YOU MAKE THIS RECIPE?
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Simple Garlic Bread (Made Extra Easy with Compound Butter!)
This easy garlic bread is made extra flavorful with herb compound butter, Parmesan cheese, and a sprinkle of fresh parsley. A perfect side for pasta night or just because!
- Total Time: 15 minutes
- Yield: 2 halves
Ingredients
- Herb Compound Butter (about ½ cup)
- 1 (15-ounce) loaf French or Italian bread
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat. Position oven rack in the middle.
- Using a serrated knife, slice the bread in half lengthwise. Place both halves cut-side up on the prepared sheet.
- Spread softened compound butter evenly over both halves.
- Bake for 10–15 minutes, or until the edges are golden and crispy.
- Remove from oven, sprinkle with Parmesan and parsley if desired. Let cool slightly before slicing and serving.
Equipment
Buy Now → Notes
Make Ahead & Freeze
After buttering the bread, place on a tray and flash freeze for 10–15 minutes. Once firm, wrap and store in a freezer-safe bag for up to 3 months.
To bake from frozen: bake at 425°F for 15–20 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian American
- Diet: Vegetarian
© Photography, Prop Styling, and Food Styling by Jenn Giam Smith | Jenn Smith, LLC
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