Broiled Garlic Bread with Parmesan
A split loaf loaded with garlic butter and finished under the broiler until the edges char — the fastest path from oven to pasta night.
- Serves
- 6
- Prep
- 10 min
- Cook
- 8 min
- Written
Method
-
Position a rack 6 inches from the broiler element and set it to high.
-
Mash the butter, garlic, parsley, and salt together into an even paste.
-
Spread the garlic butter to the edges of both cut sides of the loaf, then scatter the Parmesan over the top.
-
Broil until the cheese is bubbling and the high points of the bread are charred in spots, 3 to 5 minutes — watch it the whole time, it goes from pale to burnt fast.
-
Scatter with red pepper flakes if using, slice on a diagonal, and serve hot.
Notes
Grate the garlic instead of mincing it — a microplane breaks it down into the butter evenly, so you don’t bite into a raw, sharp chunk two inches from a piece that has none. Buy the loaf a few hours ahead if you can; bread that’s slightly stale toasts crisper than one still soft from the bakery.
This is built to ride along with anything saucy — Spaghetti Carbonara, a bowl of French Onion Soup, or straight off the sheet pan as a starter with nothing else on the table.