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Herb Garlic Bread

Toasty herb garlic bread with fresh garlic and parmesan cheese.

Compound butter not just for restaurant chefs

Herb-Garlic-Bread-with-SaladIn French it’s beurre composé; English translation, compound butter. Believing it is more for chefs and restauranteurs, I thought I’d never made it before. But wait, mom taught me to make garlic butter. I love to soften a pound or two of butter and work in some garlic, herbs and Parmesan cheese as the fragrance wafts through the kitchen. Even more fun is placing it in some plastic, rolling a log and twisting it sausage-style. These ‘butter sausages’ can be made any size you like and stowed in the fridge or freezer. Make up a big butter batch, enough to last up to 6 months and enjoy herb garlic bread without all the muss and fuss. Pair it now with a summer salad, stow some away for a fall lasagna dinner, and use the rest for entertaining right through the holidays.

2011 AniversaRecipe – Sesame and Cashew Granola

Recipe: Herb Garlic Bread

Prep Time: 5 Minutes | Cook Time: 3-7 Minutes | Yield: 1 1/2 Cups Butter | Level: Easy


  • 2 sticks butter, room temperature
  • 6 cloves garlic, mircoplane grated
  • 2 tsp Herb de Provence
  • 3/4 cup finely grated parmesan cheese
  • 1 loaf French or Italian Bread

1 Preheat the broiler.

Herb-Garlic-Bread-Butter-Garlic-Herbs2 Combine butter, garlic, Herb de Provence and parmesan cheese.

3 Split a loaf of French or Italian bread in half lengthwise.

4 Spread both sides lightly with herb garlic butter. Keep remaining butter in the fridge or freezer.

5 Broil for 3-7 minutes until golden. Watch closely as different ovens have varying heat and the distance to the flame or element affects the amount of minutes.

Herb-Garlic-Bread-Work-in-Garlic-Herbs6 Slice crosswise in long chunks.

7 Serve in a basket lined with cloth or on a serving platter or small bread board.

Compound butters are mixtures of butter with herbs, spices and aromatics.

Herb Garlic Butter stores in the fridge for 4 weeks or double wrap and store in the freezer for up to 6 months.

Make ‘butter sausages’ in logs sized to butter one loaf of French or Italian bread. Defrost the number of logs based on the number of loafs needed.

Butter-SausagesTo soften refrigerated butter for mixing or spreading, place on the counter for an hour or two. To quick soften butter, microwave for 5-7 second intervals just until soft enough to mix or spread but not melted.

To soften frozen butter, place in the fridge the night before or place on the counter 4 hours ahead. To quick defrost, microwave for 5-7 second intervals just until soft enough to mix or spread but not melted.

To conserve calories use fresh garlic and fragrant herbs to maximize flavor. Spread on the bread with soft but not melted butter to facilitate light spreading. Melted butter soaks into the bread very fast and increases the amount of butter needed to coat the surface. Slicing lengthwise reduces the amount of cut surface to butter

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compared to slicing crosswise.

Serve with salads, Italian dishes and hearty soups.

Dish Designer

  • Exchange Herb de Provence for 1 tsp dried basil, 1/2 tsp dried thyme and 1/2 dried oregano.
  • Exchange 6 cloves garlic for 3/4 tsp garlic powder.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton

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4 Responses to Herb Garlic Bread

  1. Lindsay June 16, 2012 at 2:14 am #

    Garlic bread has got to be one of my all-time favorite foods. With cheese, with herbs, with butter, I love it all! Sometimes I wish I weren’t such a carb-aholic, but usually I just give in.

    • helenhorton June 16, 2012 at 11:23 am #

      I love garlic bread so having some compound butter on hand makes it easy.

  2. Jo Ann June 22, 2012 at 10:00 pm #

    I tried some of your Herb Garlic Bread and it was great–loved it on crusty bread and it goes perfect with salad or pasta.

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