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Herb and garlic bread

Honestly, once you make this you’ll wonder why you don’t do it more often, it’s so easy.

It’s also the fresh herbs and garlic.  No matter how great a quick supermarket fix can be, there’s no replacement for fresh herbs.  I really love the combination of spring onions, basil and continental parsley but you could use any you like really.  I haven’t given exact quantities, just use a good handful of herbs, mix everything together and in 15 minutes or so you’ll have fragrant, crunchy-on-the-outside-buttery-soft-in-the-middle, savoury, so delicious, herby garlic bread.  You can also make as much or as little as you like, it’s very versatile that way.

 Recipe for Herb and Garlic Bread:

One sour dough baguette
3 x 15ml tablespoons butter or margarine, softened
1 x 15ml tablespoon extra virgin olive oil
Continental parsley, chopped
Basil, chopped
Green part of spring onions, sliced thinly
A couple of cloves of garlic, crushed
1 heaped tblspn Parmesan cheese, finely grated
Freshly ground sea salt and black pepper

Preheat oven to 200 degrees C.

In a small bowl, combine the softened butter, oil, herbs of your choice, garlic, Parmesan cheese, salt and pepper and mix well.

Slice baguette; not slicing all the way through the loaf, but keeping the base of the loaf intact.  Spread herb butter in between bread slices.  Wrap baguette in foil and bake for 12-15 minutes, or until butter has melted, the bread is fragrant and edges of bread have browned and crisped up.

Remove from the oven and serve immediately.

Serves: 5

    11 Responses leave one →
    1. April 30, 2012

      Garlic bread with herbs….Trust me, I could finish the whole loaf myself! YUMMY!

    2. April 30, 2012

      I love how this looks. I love fresh herbs too! There’s just a crunch fresh herbs give…

    3. May 1, 2012

      I’m getting hungry 😉

    4. May 1, 2012

      It’s all about the fresh herbs! Thanks all :)

    5. May 1, 2012

      I love fresh herbs too. At times when I cannot buy just the right amount for my needs, I let the fresh herbs dry up and then grind them so I can still use them for another dish. This is what I love about herbs, they are as potent as their last smallest piece. I’d love to try my new bread recipe for this too. =)

    6. May 3, 2012

      Looks like it’s great to have with any soup or pasta. Very nice!

    7. Samantha permalink
      January 18, 2013

      I made this last night along with homemade tomato basil soup, and it was AMAZING!

    8. February 17, 2013

      um hungry right now but one thing i want to know that how can we slice the bread until its not baked or first i should bake it then i have to slice it ,is it so please do reply i really do wannna make it??????????

      • February 17, 2013

        You slice the bread almost all the way through before you add the herb butter and bake it.

        After it’s baked, you slice it the rest of the way through.

        Hope that helps.

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