This Garlic bread (from baguette) is quick and easy to make and tastes so much better than store-bought. You only need a few ingredients and it's the perfect side dish for so many recipes. My absolute favorite way to serve a side of garlic bread is with my Make-ahead Lasagna
This has been my go-to garlic bread for years and I thought it was about time I shared it. Although it's simple to make, it's healthier, incredibly delicious, fresh, and tastes gourmet! And it's popular all year round.
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🥘Ingredient Notes
You only need a few simple ingredients to make this easy baguette garlic bread recipe:
- Unsalted butter. I prefer to use unsalted butter because I control the salt. Brands vary in terms of salt content in salted butter.
- Fresh garlic & Fresh Parsley. Fresh garlic and parsley give you the best-tasting garlic bread!
- French Baguette. A French Baguette is the best bread for garlic bread because it's the perfect ratio of crusty on the outside and soft on the inside!
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Parsley- you can use dried parsley if you don't have fresh herbs, but you'll only need about 1 tbsp
- Baguette- you can use a Traditional baguette instead of a French baguette
- Butter - you can use salted butter, but you'll only need about ⅛ of a teaspoon of salt. Add extra butter if you like it really buttery!
- Garlic - if you don't have fresh garlic cloves you can substitute jarred garlic. If you are really desperate you could use garlic powder.
- Add-ins - sprinkle on a little parmesan cheese (2 tsp), if desired
- Salt- you could use sea salt instead of regular table salt
- Toaster oven- this can also be made in a toaster oven, but I would cut the loaf in half and wrap each piece in foil
🔪How to Make Garlic Bread Baguette
Prep: Preheat oven to 350 degrees F/176 degrees C
Mix softened butter, parsley, garlic, and salt in a small bowl.
Cut the baguette in half and spread the garlic butter mixture, evenly on both sides of the baguette.
Put the top of the baguette on the bottom side and place baguette on a long piece of aluminum foil (foil should be 3-4 inches longer than the baguette on the short sides and 6-8 inches on the long sides).
Fold the aluminum foil over the short side first, then from the long side.
Then fold the long side over and create a tight seal. Then place on a baking sheet.
*If the foil tears, see HINT below to repair
Baking time: Bake in preheated oven for 25 minutes.
Remove from oven and carefully open with oven mitts. *It will be golden brown on the bottom
Move to a cutting board and with a bread knife, slice baguette along the indented lines on the baguette.
Hint: If the foil tears, simply wrap a little extra foil around the ripped section
Expert Recipe Tips
- Butter Consistency: Ensure the butter is fully softened but not melted. This allows for easy spreading and even distribution of garlic flavor.
- Fresh vs. Dried Parsley: Fresh parsley adds a bright flavor, but if using dried, crush it between your fingers before adding it to release its natural oils.
- Foil Wrapping Trick: Wrapping the baguette in foil keeps the inside soft while allowing the crust to crisp up. If you prefer a crunchier texture, unwrap it in the last 5 minutes of baking.
- Toaster Oven Tip: For small batches, use a toaster oven at the same temperature and reduce baking time by 5-7 minutes.
- Quick Broil Option: For a golden, crispy top, broil the bread for the last 2 minutes, but watch closely to prevent burning.
- Cheese Lovers: Add a sprinkle of Parmesan or mozzarella for extra richness.
- Herb Butter Variations: Mix in oregano, basil, or a pinch of red pepper flakes for added depth.
🥗 What do you eat with Garlic Baguette?
This Baguette Garlic bread pairs perfectly with soups stews, and salad, but pasta dishes are my favorite way to serve this Garlic Bread (from baguette). I love to serve it with my Secret Ingredient Spaghetti, this Creamy Chicken Fettuccine, and Baked Beef Cannelloni (shown).
🍽Equipment
You will need a cutting board and a serrated knife for this easy garlic bread recipe, as well as a large baking sheet. I got this gorgeous Personalized Cutting Board by Forest Decor and absolutely love it! *See recipe card for equipment recommendation photos and links
🌡️Storage
Store leftover garlic toast baguette in an airtight container in the fridge for 3-4 days. If you are only storing it overnight, it can be simply wrapped in plastic wrap.
It can be frozen in an airtight container or Ziploc freezer bag for up to 3 months.
Freezing for Convenience: Assemble and wrap the garlic bread, then freeze it. Bake directly from frozen, adding 5 extra minutes to the baking time.
Reheating Without Drying Out: Reheat leftovers at 300°F for 10 minutes wrapped in foil to retain moisture. Avoid microwaving, as it makes the bread chewy.
👪 Serving Size
This garlic bread recipe makes 8 servings, but you can cut it into smaller pieces for more servings. You can also half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll need additional baguettes if you want more servings.
🔢WW Points
You could use light butter to reduce the points in this homemade garlic bread.
❔ Recipe FAQ's
Baguettes have a crispier crust and a softer and chewier interior when compared to a regular loaf of bread.
Garlic bread can be made from a baguette, but it is also typically also made from Italian bread or French bread loaves (those are generally the kind you'll find at the grocery store). Although it can be made from almost any type of bread.
Yes! You can prepare the baguette with the garlic butter mixture, wrap it in foil, and store it in the fridge for up to 24 hours before baking. You can also freeze it for up to 3 months and bake directly from frozen
So if you are looking for an easy, healthy, and homemade garlic bread recipe, you'll love this Baguette Garlic bread recipe. It beats any garlic bread you'll buy at the grocery store!
🍞More Bread Recipes
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🥖Garlic Bread Baguette Recipe
Equipment
Ingredients
- ½ cup butter unsalted, softened (use ⅔ cups for extra buttery!)
- 4-5 cloves garlic, minced
- 2 tablespoon fresh parsley (or 1 tablespoon dried parsley)
- 350 g baguette
- ½ tsp salt
Instructions
NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"
- Preheat oven to 350 degrees F/176 degrees C.
- Mix butter, parsley, garlic and salt in a small bowl.
- Cut baguette in half and spread butter mixture evenly on both sides.
- Put the top of the baguette on the bottom side and place baguette on a long piece of aluminum foil (foil should be 3-4 inches longer than the baguette on the short sides and 6-8 inches on the long sides).
- Fold the aluminum foil over the short side first, then from the long side.
- Then fold the long side over and create a tight seal. Then place on a baking sheet.
- *If the foil tears, just repair it with another section of foil
- Bake in preheated oven for 25 minutes.Remove from oven and carefully open with oven mitts.
- Move to a cutting board and with a bread knife, slice along the indented lines on the baguette.
Notes
-
- Butter Consistency: Ensure the butter is fully softened but not melted. This allows for easy spreading and even distribution of garlic flavor.
-
- Fresh vs. Dried Parsley: Fresh parsley adds a bright flavor, but if using dried, crush it between your fingers before adding it to release its natural oils.
-
- Foil Wrapping Trick: Wrapping the baguette in foil keeps the inside soft while allowing the crust to crisp up. If you prefer a crunchier texture, unwrap it in the last 5 minutes of baking.
-
- Toaster Oven Tip: For small batches, use a toaster oven at the same temperature and reduce baking time by 5-7 minutes.
-
- Quick Broil Option: For a golden, crispy top, broil the bread for the last 2 minutes, but watch closely to prevent burning.
-
- Cheese Lovers: Add a sprinkle of Parmesan or mozzarella for extra richness.
-
- Herb Butter Variations: Mix in oregano, basil, or a pinch of red pepper flakes for added depth.
Terri Gilson
I've been making this garlic bread from baguette for years, and I can't believe I'm only just sharing it now! It's so quick and easy, but tastes way better than anything from the store. I love serving it with all sorts of dishes, but it's especially perfect alongside a big plate of lasagna.