Homemade Garlic Bread with Fresh Garlic Butter and Parmesan

Prep a full loaf now by mixing the garlic butter ahead, then spread and bake when pasta night calls; the butter mixture can wait refrigerated until needed. This homemade garlic bread yields 12 pieces, with a crisp toasted top, tender center, fresh garlic, and Parmesan.

Fresh pressed garlic is mixed with softened salted butter, extra virgin olive oil, grated Parmigiano Reggiano, chopped parsley, and kosher salt. The olive oil makes the butter easier to spread and adds subtle grassy notes, while Parmesan gives the topping a savory finish. Italian or French bread provides the crusty exterior and fluffy, tender middle the recipe calls for.

The cut sides should look toasted after 8 to 10 minutes in a 450°F oven, with the garlic butter melted across the surface. Softening the butter first matters because it lets the garlic, cheese, herbs, and salt blend smoothly before spreading. Avoid powdered garlic for this version; the recipe specifically relies on fresh garlic for its aroma and flavor.

Serve the warm 2-inch pieces alongside saucy pasta, soup, or other Italian-style dinners. Leftover bread is wrapped in foil for refrigeration, then warmed while still wrapped on a sheet pan. For a future meal, freeze the assembled, buttered halves before baking and cook them directly from frozen.