Garlic bread Iceland is a warm, buttery twist on the classic, often made with a hearty rye or whole-grain bread instead of a baguette. It’s a beloved side in Icelandic homes, especially alongside lamb soups or grilled fish. This version uses a rich garlic-herb butter that soaks into the bread, creating a crispy exterior and a soft, flavorful center.
Ingredients
- 1 loaf (about 1 lb / 450 g) Icelandic rye bread or a dense whole-grain bread, sliced 1-inch thick
- 1/2 cup (1 stick / 115 g) unsalted butter, softened
- 4 cloves garlic, minced (about 1 tbsp / 15 ml)
- 2 tbsp (30 ml) fresh parsley, finely chopped
- 1 tbsp (15 ml) fresh chives, finely chopped (optional)
- 1/2 tsp (2.5 g) sea salt
- 1/4 tsp (1 g) black pepper
- 1/4 cup (25 g) grated Parmesan cheese (optional, for a savory twist)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, mix the softened butter, minced garlic, parsley, chives (if using), salt, and pepper until well combined. If using Parmesan, stir it in now.
- Spread the garlic butter generously on one side of each bread slice. You can also spread both sides if you prefer extra richness.
- Place the slices on the prepared baking sheet, buttered side up. For extra crispiness, place them buttered side down first.
- Bake for 10-12 minutes, then flip the slices and bake for another 3-5 minutes, until the bread is golden and the butter is bubbling. For a softer texture, skip the flip and bake for 10-12 minutes total.
- If you like a cheesy crust, sprinkle a little extra Parmesan on top during the last 2 minutes of baking.
- Remove from the oven and let rest for 2 minutes before serving warm.
Tips
- Bread choice: Icelandic rye (rúgbrauð) is dense and slightly sweet, which pairs beautifully with garlic. If you can’t find it, use a sturdy sourdough or a rustic country loaf. Avoid soft sandwich bread—it will turn soggy.
- Butter temperature: Ensure the butter is truly softened (not melted) so it spreads evenly without tearing the bread. If you’re in a hurry, you can melt the butter and brush it on, but the texture will be less creamy.
- Garlic intensity: For a milder garlic flavor, roast the garlic cloves first: wrap them in foil with a little oil and bake at 400°F (200°C) for 20 minutes until soft, then mash. This adds a sweet, nutty note.
- Make-ahead: You can prepare the garlic butter up to 3 days ahead and keep it refrigerated. Let it come to room temperature before spreading.
Serving Suggestions
Serve this garlic bread alongside a bowl of Icelandic lamb soup (kjötsúpa), grilled salmon, or a simple green salad. It also makes a great appetizer for a dinner party—cut the slices into smaller pieces before baking.
Variations
- Cheesy Garlic Bread: Sprinkle 1/2 cup (50 g) of shredded mozzarella or Gouda on top during the last 3 minutes of baking for a melty, stringy topping.
- Herb-Infused: Add 1 teaspoon of dried oregano or thyme to the butter for an Italian twist.
- Spicy Kick: Mix in 1/2 teaspoon of red pepper flakes or a pinch of cayenne for heat.
- Vegan Option: Use a plant-based butter and skip the Parmesan, or use a vegan cheese alternative.
Storage and Reheating
Store leftover garlic bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until hot and crispy. You can also microwave for 20-30 seconds, but the bread will become softer. For longer storage, wrap the baked slices in foil and freeze for up to 3 months; reheat from frozen in a 375°F (190°C) oven for 8-10 minutes.
Frequently Asked Questions
Can I use regular white bread instead of rye? Yes, but the texture will be lighter and less hearty. Choose a thick-cut white bread or a baguette for a more traditional garlic bread.
How do I prevent the bread from becoming soggy? Make sure the butter is well-blended and the bread is dense. Also, baking at a high enough temperature (375°F/190°C) and not overcrowding the pan helps the moisture evaporate.
Can I make this on a grill? Absolutely! Grill the buttered bread over medium heat for 2-3 minutes per side until grill marks appear and the butter melts. Watch closely to avoid burning.
What if I don’t have fresh garlic? You can use 1 teaspoon of garlic powder per clove, but fresh garlic gives a much brighter flavor. If using powder, add it to the butter along with the salt.
Is this garlic bread suitable for freezing? Yes, freeze the unbaked, buttered slices on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the cooking time.
Can I add other cheeses? Certainly! Smoked gouda, cheddar, or even crumbled blue cheese can be sprinkled on top for a different flavor profile.
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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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