My Baguette Garlic Bread is incredibly easy to make yet feels so indulgent. The crispy baguette, rich garlic butter, and aromatic herbs will make your kitchen smell amazing and your taste buds sing!
Why I Make Garlic Baguette This Way
I’ve seen people simply cut the baguette in half, but I prefer slicing it into smaller pieces before spreading the garlic butter.
I find that cutting the bread into individual pieces allows for more even coverage of the garlic butter, ensuring that each bite is packed with flavor.
Plus, it adds a rustic, bite-sized appeal that makes the bread feel even more special.
Why Roasting Garlic is Worth It
This garlic baguette is incredibly easy to make, but the secret to its rich, deep flavor lies in the roasted garlic.
Instead of adding raw garlic directly to the butter, I roast whole garlic bulbs in the oven for 45 minutes.
Yes, it takes a bit of time, but the result is absolutely worth it—sweet, caramelized garlic that blends beautifully with the butter and herbs.
If you’re short on time, you can use garlic powder or minced garlic as a shortcut.
However, I highly recommend trying the roasted garlic method at least once.
You can even roast a larger batch of garlic, store it in the fridge, and use it for other recipes like pasta, mashed potatoes, or even salad dressings.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just a handful of pantry staples, this recipe is fuss-free and beginner-friendly.
- Crispy and Flavorful: The baguette becomes golden and crispy, while the garlic butter adds a rich, savory flavor.
- Versatile: Perfect as an appetizer, side dish, or snack.
Ingredients
- 2 French baguettes
- 2 whole garlic bulbs
- 50g unsalted butter
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 tbsp olive oil
Note: You can use salted butter, but reduce or omit the additional sea salt to avoid over-salting.
Instructions
Roast the Garlic:
Preheat the oven to 190°C. Cut off the tops of the two garlic bulbs to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle with 1 tbsp of olive oil, and sprinkle with 1/2 tsp of sea salt and 1/2 tsp of black pepper. Wrap the garlic tightly in the foil and place it in the preheated oven. Roast for 45 minutes. Once done, remove and let it cool.
Make the Garlic Butter Spread:
Once the roasted garlic has cooled, squeeze the softened cloves out of their skins into a bowl. Add 50g of unsalted butter to the bowl. If the butter is too hard, place the bowl over a pot of warm water to soften it slightly. Add 1 tsp of dried parsley, 1/2 tsp of sea salt, and 1/2 tsp of black pepper. Mix thoroughly until all ingredients are well combined, creating a smooth and flavorful garlic butter spread.
Prepare the Baguette:
Take the baguette out of the fridge and let it come to room temperature. Once thawed, slice the baguette into even pieces, about 1 – 1.5 cm thick. Arrange the slices on a baking tray.
Spread the Garlic Butter:
Use a brush or spoon to evenly spread the garlic butter mixture onto the cut sides of each baguette slice. Make sure the spread is distributed evenly so every bite is packed with flavor.
Bake the Baguette:
Preheat the oven to 180°C. Once preheated, place the tray of baguette slices in the middle rack of the oven and bake for 12 minutes. Keep an eye on the baguette as it bakes—it’s ready when the surface turns golden brown, the garlic butter is bubbling, and a rich, aromatic garlic smell fills the kitchen.
Serve and Enjoy:
Remove the baked garlic butter baguette from the oven and let it cool slightly on a rack. Once it’s at a comfortable temperature, serve and enjoy!
Frequently Asked Questions
Can I use fresh parsley instead of dried?
Yes, fresh parsley works well too. Use about 1 tbsp of finely chopped fresh parsley.
Can I make extra garlic butter spread and store it?
Yes! You can make more garlic butter and store it in a clean jar in the fridge for up to 1-2 weeks. It also freezes well for up to 3 months, so you can always have some on hand for future recipes.
Can I use pre-minced garlic instead of roasting fresh garlic?
While roasted garlic provides a deeper flavor, you can use 1-2 tsp of pre-minced garlic as a shortcut.
Garlic Butter Baguette with Roasted Garlic
Ingredients
- 2 French baguettes
- 2 whole garlic bulbs
- 50 g unsalted butter
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried parsley
- 1 tbsp olive oil
Instructions
Roast the Garlic:
- Preheat the oven to 190°C. Cut off the tops of the two garlic bulbs to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle with 1 tbsp of olive oil, and sprinkle with 1/2 tsp of sea salt and 1/2 tsp of black pepper. Wrap the garlic tightly in the foil and place it in the preheated oven. Roast for 45 minutes. Once done, remove and let it cool.
Make the Garlic Butter Spread:
- Once the roasted garlic has cooled, squeeze the softened cloves out of their skins into a bowl. Add 50g of unsalted butter to the bowl. If the butter is too hard, place the bowl over a pot of warm water to soften it slightly. Add 1 tsp of dried parsley, 1/2 tsp of sea salt, and 1/2 tsp of black pepper. Mix thoroughly until all ingredients are well combined, creating a smooth and flavorful garlic butter spread.
Prepare the Baguette:
- Take the baguette out of the fridge and let it come to room temperature. Once thawed, slice the baguette into even pieces, about 1 - 1.5 cm thick. Arrange the slices on a baking tray.
Spread the Garlic Butter:
- Use a brush or spoon to evenly spread the garlic butter mixture onto the cut sides of each baguette slice. Make sure the spread is distributed evenly so every bite is packed with flavor.
Bake the Baguette:
- Preheat the oven to 180°C. Once preheated, place the tray of baguette slices in the middle rack of the oven and bake for 12 minutes. Keep an eye on the baguette as it bakes—it's ready when the surface turns golden brown, the garlic butter is bubbling, and a rich, aromatic garlic smell fills the kitchen.
Serve and Enjoy:
- Remove the baked garlic butter baguette from the oven and let it cool slightly on a rack. Once it's at a comfortable temperature, serve and enjoy!
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