Parmesan Garlic Bread
Yield: 4-6 servings
The small amount of mayonnaise used in this family favorite spread enhances the flavor and allows for better browning. Spread the mixture on a halved baguette or use as needed on individual slices of crusty bread – even leftover hot dog rolls!


  • 1 (8oz) baguette (I’ve also used hoagie rolls, sliced Ciabatta, etc.)
  • ¼ cup (56g) butter, softened
  • ¼ cup (1oz/28g) grated Parmesan (I’ve also used grated Romano)
  • 2 tablespoons (26g) mayonnaise
  • ½ teaspoon garlic powder
  • Freshly ground black pepper
  • Italian seasoning (optional)


  1. Preheat the broiler to low. In a small bowl, mix the butter, Parmesan, mayonnaise, and garlic powder. Add a few turns of the pepper mill and a pinch or two of the Italian seasoning if desired. (You can also sprinkle a little of the Italian seasoning over the mixture before placing the bread in the oven.) The mixture may be made in advance and held at room temperature for up to 2 hours or refrigerated and returned to room temperature prior to proceeding.

    Cut the baguette in half both crossways and horizontally. Evenly spread the cheese mixture over the bread. Place on a baking sheet and broil until golden, about 3 minutes. (If your broiler only has a high setting, it won’t take that long-and all ovens vary so watch closely!)

    Tip: If your bread is not particularly fresh, you may prefer to bake the bread at 350℉ for 10 minutes to crisp it up a bit. Then broil for a minute or so if you’d like a little more golden brown color on top.


Covered tightly, the spread will keep in the refrigerator for several weeks. For easy spreading, bring to room temperature before using.

Because of its long refrigerator life, I often double the recipe to have on hand and use as needed.

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