The Best Garlic Bread

Ah, garlic bread. Pretty much all of us can’t resist a piece of that hot, crusty, buttery, garlic-y heaven. And I’m going to show you how to simply make the best and easiest garlic bread ever. The secret lies within using just a touch of Garlic Better Than Bouillon – giving this garlic bread that not-TOO-garlic-heavy experience but juuuuuust right!  

Here’s How I Made It! (scroll to the bottom for the fully-written recipe): 

It begins some some BUTTA! 

Melt it in the microwave. 

Then, add some Italian seasoning and Parmesan… 

…and our STAR ingredient: Garlic Better Than Bouillon

This magical stuff is a concentrate, so we only use a very little. 

Add it to the melted butter mixture… 

…and stir until combined.
Now take a loaf of bread of your choice (I use Italian or French)… 

…and slice it in half longways… 

…so it looks like this when done.
Now, brush all that cheesy, garlic-butter sauce all over the open-faces of the bread. 

Place the bread on a foil-lined baking sheet… 

…and pop in the oven until nice and toasted. 

Allow the bread to cool for a moment and then diagonally slice into individual pieces.

Place the sliced bread into a napkin-lined serving bowl (bonus points if you use this plaid-style napkin for cuteness). 

Now, show off this basket of gold. 

And give it a try. Once crunch of that toasty, perfect garlic bread, and your eyes may roll back in your head! (I know, I’m looking real great here…) 

But that’s how it is, folks! Simply mind-blowingly delicious as it is easy to make – all thanks to Better Than Bouillon! 

This post is sponsored by Better Than Bouillon/Summit Hill Foods and all opinions are honest and my own

Yield: 6

The Best Garlic Bread

The Best Garlic Bread

I've yet to meet someone who doesn't love hot, crusty, buttery garlic bread - except Count Dracula (but in all fairness, I never met him either). This one is going to knock your socks off and it will go beautifully with virtually anything you serve after it or with it.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4 tablespoons (1/2 stick) salted or unsalted butter (I used salted for extra flavor), melted
  • 1 teaspoon Italian seasoning
  • 2 teaspoons grated Parmesan
  • 1/4 teaspoon Garlic Better Than Bouillon
  • 1 loaf Italian or French bread

Instructions

  1. Preheat your oven to 450 degrees.
  2. Place the butter in a bowl and microwave for about 30 seconds until melted.
  3. Add the Italian seasoning, Parmesan, and Garlic Better Than Bouillon to the butter. Mix until combined.
  4. Slice the bread longways and brush the garlic-butter onto the open-face sides of the bread.
  5. Place the bread on a foil-lined baking sheet and pop in the oven on the center rack and bake for 5-10 minutes (I went for 10) until nicely browned and toasted. (*NOTE: Keep an eye on it as all ovens vary and we don’t want to burn the bread!)
  6. Let cool for 5 minutes before slicing on the diagonal into individual pieces and enjoying with my Pasta Italia or Sausage & Spinach Soup!

Jeffrey's Tips

For this garlic bread, you’ll notice I don’t use any raw garlic itself. It’s because it simply isn’t needed here due to the Garlic Better Than Bouillon. Plus, I feel like using raw garlic has a tendency to make the garlic bread become a bit too overpowering in garlic flavor. This is exactly why Garlic Better Than Bouillon is the best for the perfect garlic bread!

Reader Interactions

Comments

  1. Tom W.

    This is becoming one of my most used recipes. I can’t believe how well the bread comes out; golden, toasty, buttery, with tons of garlic flavor. I’ve tried this on a whole slew of different breads and not one has disappointed.

    We were having bone marrow canoes and needed some garlic toast points and the only bread my parents had was this weird seeded roll thing. This recipe made that weird seeded roll thing take on a whole new life and the bone marrow was AWESOME atop it.

    My parents have started asking for “that garlic bread you make”. (It’s not my recipe, Dad. “I know, but you make it so, please make that garlic bread you make again.”)

  2. Vanessa R

    Any suggestions on conversion to use the Vortex Plus Air Fryer instead of a standard oven? I’m trying to get as much use out of my air fryer as I can. Thanks for all you do, Jeffrey!

  3. Theresa

    Loved the addition of Italian Seasoning. Grilled the bread rather than baking. Accompanied beer butt chicken and steamed veggies. Will add more garlic base next time. Made extra to keep in fridge for quick application! Winner! 5 stars!

  4. Lisa

    Love love love this bread. I’ve tried many different recipes for garlic bread and this one is the best by far! Thanks for sharing.

  5. Will

    Jeffrey:

    I see that you cut the slices diagonally, as one obviously should. Is this because diagonally cut bread simply tastes better than perpendicular cut bread? Asking for a friend.

    Thank you for making such great recipes so accessible for so many.

Leave a Reply

Your email address will not be published. Required fields are marked *