Garlic bread is a beloved classic, but when you elevate it with rich anchovy butter and cheese, it becomes an irresistible treat that will steal the spotlight at any meal.
The anchovies add a savory depth of flavor, perfectly balanced by the sharpness of the cheese and the heat from red pepper flakes. It’s crunchy on the outside, soft on the inside, and bursting with bold flavors.
If you are anchovy-obsessed like this lady, give my anchovy chicken or caramelized shallot pasta a try next! Truly, this garlic bread was made for serving with pasta!
What You’ll Need
In addition to a crusty French baguette, you’ll need butter, anchovies, garlic, and crushed red pepper flakes to brush on top. When the garlic bread has finished cooking, make sure to top it with chopped parsley (I use flat leaf parsley always), grated Pecorino Romano or Parmigiano Reggiano cheese, and a bit of flaky sea salt.
Ingredient Substitutions
- Cheese: If you don’t have Pecorino Romano, Parmesan is always a good choice. You can try Asiago or Grana Padano for a different, yet equally delicious, flavor.
- Bread: Try using sourdough for a tangy twist or a rustic Italian loaf for a more hearty bite.
- Red Pepper Flakes: For a milder heat, you can substitute the red pepper flakes with a pinch of smoked paprika.
Directions
- Prepare the bread. Preheat an oven to 350°F. Place halved bread on a parchment lined baking sheet.
- Make the anchovy butter. Melt one stick of butter in a sauce pan, then add anchovies, grated or chopped garlic, and crushed red pepper flakes. Cook for a few minutes, stirring and breaking up the anchovies to help them dissolve.
- Cook the garlic bread. Brush or pour the melted butter on top of the bread halves, then sprinkle with grated cheese. Bake for 5 minutes, then transfer to a broiler set to high and cook for another 2-3 minutes, just until the cheese is melted and golden brown.
- Garnish, then serve! Sprinkle with chopped parsley, flaky sea salt, and more cheese if you like. Enjoy hot!
FAQs
Of course! But you may want to reduce the amount of anchovies or cheese you use since those are both pretty salty too.
I really love baguette because it’s crusty on the outside with a soft interior. Italian bread is also a great choice. You can experiment with any bread you want, though, including a softer French loaf or ciabatta.
Ari’s Best Tips!
- Don’t overcook the garlic: Garlic burns easily and can become bitter, so keep an eye on it while it’s cooking in the butter. It should be golden and fragrant, not browned.
- Watch the broiler: The broiler can go from perfect to burnt in seconds. Stay close and check frequently to ensure you get the perfect golden crust.
- Grate your own cheese: For the best flavor and texture, grate your Pecorino Romano or Parmesan cheese fresh. Pre-grated cheese often contains additives that prevent it from melting smoothly.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the anchovy butter ahead of time and store it in the refrigerator for up to 3 days. When ready to use, warm it slightly before brushing onto the bread.
- Leftovers and storage: Leftover garlic bread can be stored in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 4 days.
- To reheat: To reheat, place the bread on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving as it can make the bread chewy.
- To freeze: Garlic bread can be frozen before baking. Wrap the prepared, unbaked bread tightly in foil, then place in a freezer-safe bag for up to 3 months. When ready to serve, bake from frozen at 375°F (190°C) for about 15 minutes, then broil as instructed.
Serving Suggestions
Garlic bread with anchovy butter pairs wonderfully with pasta dishes, particularly those with tomato or cream-based sauces, like my sun-dried tomato pasta. It’s also a fantastic accompaniment to soups and stews or served alongside a fresh green salad for a lighter meal.
I mean truly, what meal wouldn’t benefit from the addition of crispy garlic bread?! If you love the umami flavor of anchovies as much as I do, give this recipe a try asap. It’s an absolute crowd-pleaser!
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Crispy, Cheesy Garlic Bread with Anchovy Butter
Equipment
- Pastry brush
Ingredients
- 1 French baguette, cut in half lengthwise (about 10-12 ounces)
- 8 Tbsp (113g; 1 stick) unsalted butter
- 2 anchovies
- 5 cloves of garlic, grated
- ¼ tsp crushed red pepper flakes
- ½ cup flat leaf parsley, finely chopped
- ½ tsp kosher salt
- ¼ cup grated Pecorino Romano or Parmigiano Reggiano, plus more for serving
- Flaky sea salt, for serving
Instructions
- Prepare the baguette. Preheat an oven to 350F. Line a rimmed baking sheet with parchment paper, then place the baguette halves cut side up.
- Make the anchovy butter. In a medium saucepan, add 8 Tbsp (113g) unsalted butter. Set over medium heat. When the butter is mostly melted, add 2 anchovies, 5 grated garlic cloves, ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, using a spatula to break apart the anchovies as needed until they dissolve and the butter has fully melted. The mixture will smell incredible. Remove from the heat, then stir in ½ cup chopped parsley and ½ tsp kosher salt.
- Cook until crispy! Brush or spoon the anchovy butter on top of the bread, then sprinkle generously with grated Pecorino Romano (or Parmesan cheese). Transfer to the preheated oven and cook for 5 minutes. Set the broiler to high, then place the garlic bread directly underneath for about 2-3 minutes, or until the top is golden brown. Keep an eye on the garlic bread so it doesn’t burn and rotate the pan as needed if your broiler has hot spots. Sprinkle with flaky sea salt and more cheese, if wanted, then enjoy immediately!
Notes
- If you want to avoid any spice, omit the crushed red pepper flakes.
- To make-ahead: You can prepare the anchovy butter ahead of time and store it in the refrigerator for up to 3 days. When ready to use, warm it slightly before brushing onto the bread.
- Leftovers and storage: Leftover garlic bread can be stored in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to 4 days.
- To reheat: To reheat, place the bread on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving as it can make the bread chewy.
- To freeze: Garlic bread can be frozen before baking. Wrap the prepared, unbaked bread tightly in foil, then place in a freezer-safe bag for up to 3 months. When ready to serve, bake from frozen at 375°F (190°C) for about 15 minutes, then broil as instructed.
- Instead of parsley, you could use fresh basil.
Nutrition
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