Cut the bread in half, lengthwise, and place on a baking sheet, cut sides facing up.
In a small skillet, melt the butter over medium heat until bubbling. Stir in the garlic. Cook for 2 minutes. Remove from the heat and stir in the parsley.
Brush the bread with garlic butter. Sprinkle with Parmesan.
Bake for 5 minutes. Turn the oven to broil, and toast until lightly golden on the edges, about 1 to 2 minutes. Serve immediately.
If you only have unsalted butter, simply add a pinch of salt to the melted butter.
Grate your own parmesan from a block for the best garlic bread. Freshly grated parmesan cheese melts more smoothly than pre-grated parmesan cheese.
If you do not have parsley, you can use basil instead.
Want to scale down this recipe? Use ciabatta rolls instead!
If you’re not a fan of parmesan cheese, Asiago cheese makes for a great swap.
If you do not have fresh garlic, you can use 2 teaspoons of garlic powder. One clove of garlic is approximately ½ teaspoon of garlic powder. I prefer garlic powder to pre-minced bottled garlic as it does not have an aftertaste.
Do not score the bread before brushing the butter mixture on. Scoring the bread will lead to the butter seeping out of the bread instead of being absorbed.
For more cheesy garlic bread, add a handful of shredded mozzarella on top of the bread before baking.