If you’re like me and don’t often have room temperature butter on hand, fear not! I’ve also made this recipe by whizzing the garlic and parsley in the food processor and then mixing it with melted butter. Just add the cold stick of butter to a small saucepan over medium-low heat and stir frequently until the butter is melted. Then mix it with the parsley, garlic, and salt and drizzle it over the bread in an even layer. It helps to do this with a spoon so that you can distribute it evenly. Then bake according to recipe directions.

Use fresh garlic and parsley if possible. It’s easy to toss them in the food processor and give them a good mince – and it will give the bread more flavor! With that said, if you only have a jar of minced garlic or dried parsley flakes on hand, by all means, go ahead and use them! Just be aware that you’ll likely need MORE garlic than is called for in this recipe if you’re using jarred. And you may need LESS dried parsley then the amount of fresh that is called for in this recipe.

Feel free to add cheese and make garlic cheese bread with this recipe! I’d recommend letting the bread bake with the garlic butter spread on it for about 5 minutes before you add cheese. Then add a layer of shredded mozzarella and bake for another 10ish minutes or until the cheese is melty and dark golden brown.

To freeze garlic bread: Prep according to recipe instructions, wrap in tin foil and keep in freezer for up to 2 months. Either thaw overnight in the fridge and bake according to recipe directions. Or bake from frozen at 300 degrees for about 30 minutes (or until garlic bread is crispy) with garlic bread still wrapped in foil.