Amazing Parmesan Garlic Bread
You may use this recipe as a guideline, adding more garlic if you love it and/or more cheese if you prefer. As long as you have a thick, spreadable paste, you can't go wrong. This principle allows the recipe to be easily adapted to any size baguette.

Yields 4 servings.


  • 1 7-ounce baguette (or demi-baguette)
  • 12 cloves fried garlic
  • 2 tablespoons olive or avocado oil (see notes)
  • 4 tablespoons grated Parmesan cheese, divided
  • Optional: dried Italian seasoning


  1. Preheat the oven to 350 degrees F.
  2. Cut the baguette in half lengthwise and place, cut sides up, on a baking sheet.
  3. In a small bowl, mash the garlic with the oil and 3 tablespoons of the Parmesan. Spread the mixture evenly over both sides of the bread. Sprinkle each half with 1 1/2 teaspoons of the remaining cheese. Add a light sprinkle of Italian seasoning if using.
  4. Bake on upper rack of the oven for 10 minutes or until the topping is golden. If the bread is hot throughout and you would like the top to brown a bit more, place under the broiler for a minute or so, watching very carefully to prevent burning.


  • I use 2 tablespoons oil plus the oil that clings to the fried garlic cloves. If substituting roasted garlic, use closer to 3 tablespoons oil. As long as you have a thick paste, you are in good shape!
  • If your bread is very fresh, you may choose to simply broil until the topping is golden. Just watch carefully so as not to burn.
  • I find the Parmesan cheese eliminates the need for added salt, but you may add a light sprinkling of kosher or sea salt according to taste.

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