Crunchy Garlic Bread

August 17, 2011 § 1 Comment

Garlic bread was a spaghetti staple in my house growing up. I can still picture my mom putting the final touches on her amazing spaghetti sauce as the smell of garlic and butter filled the house. This is my favorite garlic bread recipe… crunchy on the outside, chewy on the inside, with a mellow garlic flavor and a hint of herbs. It is as pretty as it is satisfying, and my hubby loves it! So go ahead and indulge your cravings. Cook up some spaghetti and soak it up with this flavorful crunchy garlic bread.

Crunchy Garlic Bread


  • 1 16 oz. loaf of sourdough bread
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 garlic cloves, smashed or minced
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoon fresh chives, chopped


  1. Preheat oven to 350 degrees.
  2. Cut the bread in half, horizontally.
  3. Mix together the butter, garlic, parsley, and chives using a fork.
  4. Spread mixture over the two bread halves.
  5. Place directly on your oven rack (make sure to have a broiler plate on the bottom of the oven) and cook for 10 minutes. Then, broil on high heat for an additional 2-3 minutes or until the edges of the bread begin to toast. Watch the bread closely as it can easily burn.
  6. Remove from oven and let cool for a minute. Slice and serve!

Garlic butter can be stored and saved in the freezer by wrapping the remaining butter in a log shape and covering with saran wrap (see photo above).
Additional Notes:

  • Garlic bread can be assembled, wrapped in foil, and saved in the refrigerator until you are ready to bake.
  • Uneaten garlic bread can be wrapped in foil and left out for up to 1 day. You can also wrap in foil and store in the freezer for up to 1 month. Do not store baked bread in the refrigerator as it will dry out and become stale.
  • Garlic bread isn’t just for spaghetti. We also serve it with fish, chicken, ribs, and salads.

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