Ingredients
Scale
The Bread:
- 1 large loaf of sourdough bread (store-bought is fine, but homemade is even better!)
The Garlic Butter Magic:
- 8 to 10 garlic cloves (fresh—don’t skimp on this!)
- 1/2 cup unsalted butter, softened
- 2 tablespoons olive oil
- A pinch of salt
- Fresh parsley, finely chopped (for that fancy green garnish)
Instructions
- Prep the Garlic: Start by roasting the garlic. If you’ve never done this before, it’s literally just a matter of slicing off the tops of your garlic bulbs, drizzling them with olive oil, and wrapping them in foil. Pop them in the oven at 400°F for about 30 minutes until they’re soft and caramelized. Trust me, roasting garlic is a life skill you’ll want to brag about at future dinner parties.
- Mash and Mix: Once your garlic’s cooled, squeeze those golden gems out of their skins and mash them into the softened butter. Add your olive oil, salt, and chopped parsley, then mix it all together. Pro tip: taste-test as you go. There’s no such thing as “too much garlic” in my book.
- Slice the Loaf: Take your sourdough bread and slice it diagonally—enough to spread that garlic butter deep into the cracks. You want it to be an edible butter sponge.
- Brush It Up: Use a pastry brush to smother your bread in that garlic butter mixture. Make it messy. Life’s too short to play it neat here.
- Bake to Perfection: Wrap the loaf in foil and bake it for about 15–20 minutes at 375°F. This allows that butter to seep into every nook and cranny. (Can we just take a second to appreciate how good this smells right now?)
- Unwrap and Toast: For an extra crispy finish, unwrap your bread for the last 5 minutes and let it toast up. Boom. Done.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: Per Slice
- Calories: 150-180
- Sugar: 1-2g
- Sodium: 200-250mg
- Fat: 5-7g
- Saturated Fat: 2-3g
- Carbohydrates: 20-25g
- Fiber: 1g
- Cholesterol: 10-15mg
Keywords: Sourdough Garlic Bread