Garlic Bread Recipe adapted from Carbone’s Garlic Bread appearing in

Serving Size: 2″

  • SERVES 4-6
  • 1 large baguette (about 12 oz.), sliced lengthwise
  • 6 tbsp. unsalted butter, softened
  • 1 tbsp. olive oil
  • 1 tsp. crushed red chile flakes
  • 1 tsp. dried oregano
  • 6 cloves garlic, smashed into a paste
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup grated parmesan
  • 1 tbsp. finely chopped chives
  • 1 tbsp. finely chopped parsley



Heat oven broiler. Place baguette cut side up on a foil-lined baking sheet. Stir butter, oil, chile flakes, oregano, garlic, salt, and pepper in a bowl; spread evenly over cut sides of baguette and sprinkle with parmesan. Bake until golden and slightly crisp, 2–3 minutes. Sprinkle with chives and parsley; cut into 2″ pieces.


adapted from New York’s Carbone’s Garlic Bread recipe appearing in