Garlic Bread (Mary's)

This isn’t subtle garlic bread. Five cloves of minced garlic mixed into a spread of softened butter, a full cup of grated Parmesan, mayonnaise, parsley, and oregano, then slathered over a split loaf of French bread. It’s rich, cheesy, and unapologetically garlicky.

The mayonnaise is what makes this spread different from standard garlic butter. It adds a tanginess and a creamy texture that helps the mixture cling to the bread instead of melting off in the oven. Mixed with the butter and Parmesan, it creates a thick paste that stays put on the bread surface.

Wrapping in foil for the first 20 minutes steams the bread inside, melting the butter-Parmesan spread into the crumb so it soaks down rather than just sitting on top. The bread gets soft and saturated with flavor all the way through.

The broiler finish is what makes it. Unwrapping and placing under high heat for just a minute or two browns the top into a crispy, golden, cheesy crust. Watch it closely. The Parmesan and butter go from golden to black in about 30 seconds under a broiler.

Chef Tips

• Use real Parmesan, freshly grated. The powdery stuff in a green can won’t melt or brown the same way.
• Soften the butter completely before mixing. Cold butter won’t blend with the mayonnaise and you’ll end up with a lumpy spread that’s impossible to distribute evenly.
• Mince the garlic as fine as you can. Big chunks of raw garlic won’t soften enough during the short bake time and will taste sharp and biting.
• Slice the French bread lengthwise for maximum surface area. More spread, more crust, more flavor.

Variations

• Add a pinch of red pepper flakes to the spread for a spicy garlic bread.
• Mix in shredded mozzarella along with the Parmesan for a stretchier, cheesier topping.
• Use a sourdough boule cut in half instead of French bread for a tangier, sturdier base.