Garlic Bread Spread Recipe

This recipe reminds me of the garlic bread I used to make at a grocery store where I worked. The only variation is that we only used parsley as the dry herb, without the Italian herbs, giving it a milder flavor that suited a wider variety of meals. To finish, we sprinkled on some paprika for a touch of red color before wrapping each half for sale. The end result is garlic bread that resembles the ones from the grocery store deli, and it even reminds me of the frozen ones, but with more natural ingredients and a lower cost to make.

I made a few modifications to the recipe. Since I didn't have fines herbs, I used Italian seasoning instead and omitted the marjoram. I also added a bit of smoked paprika, extra Parmesan, and a generous sprinkle of dried garlic powder. Additionally, I used a sourdough round loaf, cutting it in half horizontally. I spread the butter mixture on both halves, drizzled some first cold press extra virgin olive oil, and then pressed the halves together, covering them with foil to prevent the butter from leaking out. To achieve a crispy crust, I set the oven to 415 degrees, sprinkled a little water evenly over the top, and baked for 18-20 minutes until it turned a nice golden brown. My adult sons in their 20s raved that it was the best garlic bread they've ever had!

Great recipe! I paired it with the "World's Best Lasagna" and it turned out fantastic. I didn't have Fines Herbes on hand, so I omitted the Tarragon and Chervil, but it still tasted amazing. I used unsalted butter, but I might add a bit of salt next time, or maybe try margarine as suggested by someone else. I experimented with both baking the butter into the bread and spreading it on warm bread, and baking it in definitely elevates the flavor. This recipe yields enough to spread on a small loaf of Italian bread. Overall, it was really delicious.

I didn't use all of the garlic butter for the garlic bread. It tasted delicious the next night when I tossed the remaining garlic butter with air fryer roasted carrots.

I absolutely adored the butter mixture in this recipe. Just remember, if you're using unsalted butter, make sure to add 1/4 tsp of salt. And whatever you do, don't overbroil it like I unfortunately did :(

This garlic bread was hands down the best I've ever tried! I didn't have marjoram on hand, but it still turned out fantastic. Even my boyfriend couldn't get enough of it. We used ciabatta bread as the base, and he ended up devouring 2 and a half pieces of it.

This recipe yields enough for about 3 or 4 baguettes. I recommend adding a sprinkle of Kosher salt and feel free to use extra garlic for more flavor.

I whipped up this spread to accompany some freshly baked bread and paired it with a delicious baked spaghetti dish for my family. We loved the flavors, especially after I added a touch of thyme and rosemary to the seasoning blend. We couldn't wait for the full baking time, so we opted to broil it instead.

I opted for vegan cheese and butter in this recipe.

I absolutely adore this recipe! It's super quick and easy to make, not to mention delicious! I've completely stopped buying frozen garlic bread because homemade is just so much better. I like to cut the loaf into quarters and freeze them so I can pop one into the oven anytime.