Sandra Ina Garten Garlic Bread Recipe is an Italian-inspired side made with French baguette, softened butter, fresh garlic, parsley, and salt spread onto bread halves and baked until crisp and golden.
The first time I made this, I used cold butter straight from the fridge and it tore the bread apart when I tried to spread it. Now I leave the butter at room temperature for at least an hour and it spreads smoothly without any effort.
Don’t skip the broiler step if you want proper crunch. Ten minutes in the oven alone melts the butter but doesn’t give you that crisp, toasted top that makes garlic bread worth eating.
Ina Garten Garlic Bread Recipe Ingredients
- 1 large French baguette or Italian bread loaf
- 85g (3oz) unsalted butter, at room temperature
- 3-4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp fine salt
- Optional: pinch of crushed red pepper flakes
How To Make Ina Garten Garlic Bread Recipe
- Preheat the oven: Set your oven to 180°C (350°F/Gas Mark 4). Line a baking tray with greaseproof paper or foil for easy cleanup.
- Make the garlic butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, and red pepper flakes if using. Stir until smooth and well blended.
- Prepare the bread: Slice the baguette in half lengthwise. If it’s extra long, cut it into two shorter sections to fit your baking tray.
- Spread the butter: Evenly spread the garlic butter over the cut sides of the bread using a spatula or butter knife. Be generous for the best flavour.
- Bake the bread: Place the bread halves cut side up on the baking tray. Bake for 10-12 minutes until the butter has melted and the edges are lightly crisp.
- Grill for extra crunch: For a toasted top, switch the oven to grill and cook for 1-2 minutes. Watch it closely to stop it burning.
- Slice and serve: Let it cool slightly, then cut into individual slices and serve warm.
Recipe Tips
- Soften the butter properly. Cold butter tears the bread when you spread it. Leave it at room temperature for at least an hour before starting.
- Mince the garlic finely. Large chunks of raw garlic taste harsh and overpower the butter. Aim for pieces no bigger than a matchhead.
- Spread the butter all the way to the edges. The corners dry out and turn hard if they’re not covered. Every bit of bread should have butter on it.
- Watch the grill carefully. Garlic burns fast. One minute can be the difference between golden and black.
- Use fresh parsley. Dried parsley tastes like dust and doesn’t give you the fresh, bright flavour this needs.
What To Serve With Garlic Bread
This works well alongside pasta dishes like spaghetti bolognese or lasagne. The crisp bread soaks up the sauce without falling apart.
It also fits with a green salad and soup for a simple lunch. The garlic butter doesn’t need anything competing with it to feel complete.
How To Store Garlic Bread
Fridge
Wrap cooled garlic bread tightly in clingfilm and keep at room temperature for up to 2 days. The fridge makes it go stale faster, so only refrigerate if your kitchen is very warm.
Reheat
Wrap the bread in foil and reheat in the oven at 160°C (325°F/Gas Mark 3) for 5-7 minutes until warmed through. Unwrap and grill for 1 minute to crisp it back up. A microwave makes it soggy and ruins the texture.
Freeze
Wrap unbaked garlic bread halves tightly in clingfilm, then in foil, and freeze for up to 3 months. Bake straight from frozen at 180°C (350°F/Gas Mark 4) for 15 minutes, then grill for 1-2 minutes.
Ina Garten Garlic Bread Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 180 kcal
- Protein: 4g
- Fat: 10g
- Carbohydrates: 18g
- Sugar: 1g
- Sodium: 320mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes, but the flavour won’t be as sharp. Use 1 teaspoon of garlic powder mixed into the butter. Fresh garlic tastes better.
The bread stays soft on top instead of crisp. Grilling gives you that toasted, crunchy edge that makes garlic bread worth having.
Yes. Sprinkle grated mozzarella or Parmesan over the buttered bread before baking. Add it after 8 minutes so it melts without burning.
Ina Garten Garlic Bread Recipe
Description
Crisp, golden garlic bread made with French baguette spread with butter, fresh garlic, and parsley, baked until the edges turn crunchy.
Ingredients
Instructions
- Preheat oven to 180°C (350°F/Gas Mark 4). Line a baking tray with greaseproof paper or foil.
- In a small bowl, combine softened butter, minced garlic, chopped parsley, salt, and red pepper flakes if using. Stir until smooth.
- Slice baguette in half lengthwise. If extra long, cut into two shorter sections to fit your tray.
- Spread garlic butter evenly over cut sides of bread using a spatula or butter knife, covering all the way to the edges.
- Place bread halves cut side up on baking tray. Bake 10-12 minutes until butter has melted and edges are lightly crisp.
- Switch oven to grill and cook 1-2 minutes for a toasted top. Watch closely to avoid burning.
- Let cool slightly, then cut into individual slices and serve warm.
