Every French loves it! Garlic Bread Recipe
Homemade garlic bread is a staple around here, especially when there’s leftover baguette sitting on the counter. I usually slice the bread about an inch thick, then mix up a quick spread with softened butter, minced garlic, a little chopped parsley, and a pinch of salt. Sometimes I’ll add a sprinkle of parmesan if there’s some in the fridge. Slather that mixture on both sides of the bread slices and lay them out on a baking sheet.
I like to bake it at 400°F for about 10 minutes, flipping halfway so both sides get golden and crisp. The kitchen fills up with the smell of garlic and toasted bread, which always signals dinner is almost ready. If the bread is a bit stale, it actually turns out even better—extra crunchy edges with a soft middle. One tip: don’t rush the butter softening step. Cold butter just doesn’t mix as well with the garlic. If there’s any left over, it reheats in the toaster oven pretty well the next day, but honestly, that’s rare.
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