
Homemade Crunchy Garlic Bread
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There’s something undeniably magical about that first bite into homemade crunchy garlic bread—a perfect blend of garlicky warmth, crisp edges, and a drizzle of golden extra‑virgin olive oil. This version keeps it simple yet flavorful: no butter needed, just a robust garlic‑EVOO mixture brushed over crusty French or Italian bread, baked until golden, then broiled for that final crunch.
You can sprinkle on grated Parmesan for extra umami, or keep it light and vibrant with fresh parsley and just‑baked simplicity. Whether alongside a hearty pasta, a comforting soup, or a crisp salad, this bread elevates the meal effortlessly.
What makes this recipe stand out is the use of EVOO instead of butter. It creates a lighter texture that doesn’t leave greasy residue, while still boasting rich flavor (thanks to the garlic infusion)! This hack keeps it quick too: mix, spread, bake, and serve.
I love serving this at casual gatherings, pasta nights, or whenever the craving for something crunchy and garlic‑kissed hits. And if you’re feeling fancy, drizzle a bit more olive oil right before serving to deepen the flavor and sheen. Enjoy!
Crunchy Garlic Bread with EVOO
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
French
Author:
Tracey
Servings
6-8
Prep Time
5 minutes
Cook Time
10-14 minutes
A simple, flavorful garlic bread made with extra‑virgin olive oil, fresh garlic, parsley, and optional Parmesan—baked until golden and broiled to perfection for that irresistible crisp.

Ingredients
- 1 loaf French or Italian bread
-
¼ cup extra‑virgin olive oil (plus extra for drizzling)
- 4 cloves garlic, minced
- 2 Tbsp fresh parsley, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese (optional)
Directions
- Preheat oven to 375 °F (190 °C).
- In a small bowl, whisk together olive oil, minced garlic, chopped parsley, salt, and black pepper until well combined.
- Slice the bread in half lengthwise.
- Spread garlic‑olive oil mixture evenly over both cut surfaces.
- Sprinkle Parmesan cheese on top, if using.
- Arrange bread halves on a baking sheet, cut side up.
- Bake for 10–12 minutes, until edges begin to turn golden and the oil is absorbed.
- For added crunch, switch to broil for the final 1–2 minutes, watching carefully to avoid burning.
- Remove from oven and let stand for a minute.
- Slice into pieces, drizzle extra EVOO if desired, and serve warm.
1 comment
Yum!