Garlic bread is a beloved side dish made from bread, butter, garlic, and herbs, baked until golden and crisp. It’s a staple in Italian-American cuisine and pairs perfectly with pasta, soups, and salads. While delicious, its calorie count can vary widely based on ingredients and portion size—this recipe gives you a classic version with a clear calorie breakdown, plus tips to lighten it up.
Ingredients
- 1 loaf (16 oz / 450 g) Italian or French bread
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 4 cloves garlic, minced (about 1 tbsp / 15 ml)
- 2 tbsp (30 ml) olive oil
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 cup (50 g) grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the bread in half lengthwise and place cut-side up on the baking sheet.
- In a small bowl, mix the softened butter, olive oil, minced garlic, parsley, salt, and pepper until well combined.
- Spread the butter mixture evenly over both cut sides of the bread. If using Parmesan, sprinkle it on top.
- Bake for 10-12 minutes, until the edges are golden and the butter is melted. For extra crispness, broil for the last 1-2 minutes, watching closely to avoid burning.
- Remove from oven, let cool for 2 minutes, then slice into 1-inch (2.5 cm) pieces and serve warm.
Tips
- Substitutions: Use salted butter and reduce added salt to 1/4 tsp. For a dairy-free version, use vegan butter or olive oil (about 1/2 cup / 120 ml) and skip the Parmesan.
- Storage: Store leftover garlic bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a toaster oven or under the broiler to restore crispness.
- Common mistake: Don’t use garlic powder instead of fresh—it lacks the pungent flavor. If you only have powder, use 1 tsp and mix it into the butter well.
- Make-ahead: Prepare the butter mixture up to 3 days ahead and store in the fridge. Spread on bread just before baking.
Serving Suggestions
Serve garlic bread alongside spaghetti, lasagna, or minestrone soup. It also works as a base for bruschetta or as a side for grilled meats. For a lighter meal, pair it with a crisp green salad.
Variations
- Cheesy Garlic Bread: Add 1 cup (120 g) shredded mozzarella on top during the last 3 minutes of baking.
- Herb Butter: Add 1 tsp dried oregano or thyme to the butter mixture.
- Spicy: Add 1/4 tsp red pepper flakes for heat.
- Whole Wheat: Use whole wheat bread for more fiber—note it will change the texture slightly.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place in a 350°F (175°C) oven for 5-7 minutes, or until warm and crispy. Avoid microwaving, as it makes the bread soggy. For longer storage, wrap tightly in foil and freeze for up to 3 months; reheat from frozen in a 375°F (190°C) oven for 10-12 minutes.
Frequently Asked Questions
How many calories are in a slice of this garlic bread? This recipe makes about 8 servings. Each serving (roughly 1/8 of the loaf) contains approximately 220 calories, based on the ingredients listed. The exact count depends on the bread type and butter amount.
Can I reduce the calories? Yes. Use light butter or reduce the butter to 1/4 cup (60 ml) and increase olive oil to 3 tbsp (45 ml)—this cuts about 50 calories per serving. Also skip the Parmesan or use a low-fat version.
What’s the best bread for garlic bread? A crusty Italian or French loaf works best because it holds up to the butter and crisps nicely. Avoid soft sandwich bread, which becomes soggy.
Can I make garlic bread without an oven? Yes, use a toaster oven or a grill. For a stovetop method, toast the bread in a skillet over medium heat with the butter mixture, flipping once.
Why is my garlic bread soggy? Sogginess often comes from too much butter or baking at too low a temperature. Ensure the oven is fully preheated and don’t overload the bread with butter—use the amount listed.
Is garlic bread vegan? This version is not, but you can easily make it vegan by using plant-based butter and skipping the Parmesan. The rest of the ingredients are plant-based.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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