Tulo

I Can't Believe It's Not Butter Garlic Bread Recipe

Sliced French bread with a golden, garlic-flecked crust and melted spread pooling in the toasted grooves, arranged on a wooden board.
Photo by Vitor Diniz on Pexels

Because I Can't Believe It's Not Butter spread is already soft straight from the fridge, it mixes with minced garlic and parsley in seconds with no waiting for butter to soften, and its lower water content than some spreads means the bread crisps at the edges instead of turning soggy under the broiler.

Prep
10 min
Cook
12 min
Total
22 min
Servings
8

Ingredients

Servings8
  • 1 loaf (about 16 oz) French bread loaf, halved lengthwise
  • 6 tablespoons I Can't Believe It's Not Butter spread, softened
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon kosher salt

Nutrition per serving

Calories
199
Protein
5g
Carbs
28g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the broiler on high and set a rack about 6 inches from the heat. Line a baking sheet with foil.
  2. 2In a small bowl, stir together the softened spread, minced garlic, parsley, and salt until evenly combined.
  3. 3Split the loaf lengthwise and spread the garlic mixture all the way to the edges of both cut sides.
  4. 4Sprinkle the grated Parmesan evenly over both halves.
  5. 5Place the halves cut-side up on the baking sheet and broil for 3 to 5 minutes, watching closely, until the edges are deep golden brown and the cheese is bubbling.
  6. 6Slice into pieces and serve immediately while warm.

Tips & variations

  • Stay at the oven for the full broil time; spread-topped bread can go from golden to burnt in under a minute once the sugars start to catch.
  • For a sharper flavor, swap half the Parmesan for shredded mozzarella and broil an extra minute until it's stretchy.
  • Roast the garlic first if a mellower, sweeter flavor is preferred over the bite of raw minced garlic.

Storage & reheating

Wrap leftover garlic bread in foil and store at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a 375°F (190°C) oven for 5 to 7 minutes, still wrapped in foil, to keep it from drying out, then unwrap for the last minute to recrisp the edges.

Tips from the Tulo kitchen

  • Toasting the bread plain for 2 minutes before adding the spread mixture keeps very fresh, soft loaves from turning soggy underneath.
  • Mixing the garlic into the spread ahead of time and letting it sit for 10 minutes mellows the raw garlic bite before it hits the broiler.

FAQ

Can I use I Can't Believe It's Not Butter spread straight from the fridge?

It can be spread cold in a pinch since it stays softer than refrigerated butter, but letting it sit at room temperature for 10 minutes makes it easier to mix evenly with the garlic and parsley.

Will this taste different from garlic bread made with real butter?

The spread carries garlic and herb flavors just as well as butter, though the crust browns slightly faster under the broiler because the spread contains less milk solids, so watch it a minute or two earlier than a butter-based recipe.

Can this be made in the oven instead of under the broiler?

Yes, bake at 425°F (220°C) for 8 to 10 minutes until golden; the crust will be less charred and blistered than broiling but still crisp.

Can I freeze garlic bread before broiling it?

Yes, assemble the spread-topped loaf, wrap tightly in plastic and foil, and freeze for up to 2 months; broil straight from frozen, adding 2 to 3 minutes to the cook time.

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