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Homemade garlic bread sliced into pieces on a wooden board, golden crust with melted cheese, toasted garlic and fresh parsley, bread knife alongside

Cousin Mike's Homemade Garlic Bread

Buttery, crispy homemade garlic bread that's never bitter — the secret is cooking the garlic in the butter first so it goes sweet and can't scorch under the broiler. Ready in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Side Dish
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 loaf Italian or French bread about 1 lb, split lengthwise
  • 1/2 cup unsalted butter 1 stick
  • 6 cloves garlic minced
  • 1 clove garlic finely grated (optional, for extra punch)
  • 3 tablespoons fresh parsley chopped
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Position an oven rack in the center and preheat to 400°F (205°C). Split the loaf lengthwise and set both halves cut-side up on a baking sheet.
  2. Melt the butter in a small saucepan or skillet over low heat. Add the 6 cloves of minced garlic and cook gently, 2–3 minutes, until fragrant and just barely golden — do not let it brown. This is the step that keeps the garlic sweet and stops it from turning bitter under the broiler.
  3. Remove from the heat. Stir in the parsley, Parmesan, salt, red pepper flakes if using, and the optional grated raw garlic clove.
  4. Brush or spoon the garlic butter evenly over both cut halves, all the way to the edges and crust.
  5. Bake for 8–10 minutes, until the bread is heated through and the butter is bubbling.
  6. Switch the oven to broil. Broil for 1–2 minutes until the tops are golden and crisp — watch closely, it goes from perfect to burnt fast.
  7. Let rest 1 minute so the butter sets into the bread. Slice and serve hot.

Notes

For a soft loaf, toast the cut sides face-down in a dry skillet for 30 seconds before buttering for a steakhouse-style crust. The garlic butter can be made up to a week ahead and kept in the fridge — just bring it back to spreadable before using. Serve alongside Cousin Mike's Three-Meat Lasagna or Cousin Mike's Italian Meatballs for a full Italian dinner.