Skillet Garlic Bread with a Parmesan Crust

Ingredients

• 1 Baguette, split lengthwise
• 5 tbsp Unsalted butter, softened
• 1 tbsp Extra-virgin olive oil
• 5 cloves Garlic, grated
• 3 tbsp Flat-leaf parsley, finely chopped
• ¾ cup Parmesan cheese, finely grated
• ¼ tsp Red pepper flakes
• ¼ tsp Kosher salt
• ½ tsp zest Lemon (optional)

Method

1. Mash the softened butter with the grated garlic, parsley, pepper flakes, salt and lemon zest. Use raw grated garlic, not powder — the point of this is that it is sharp.
2. Spread it thickly over both cut faces of the baguette, right to the edges.
3. Scatter the parmesan over a plate and press each buttered face down into it so the cheese sticks in a solid layer.
4. Heat the olive oil in a large skillet over medium. Lay the halves cheese side down and press them flat with a spatula or a second pan.
5. Cook 4-6 minutes without moving them. You are waiting for the parmesan to melt, then fry, then set into a crust. Lift a corner at 4 minutes to check — it should be lace-patterned and deep gold.
6. Flip and warm the crust side 2 minutes. Cut into thick pieces with a serrated knife and serve immediately, cheese side up.

Notes

✨ The restaurant touch

Finish with a scatter of parmesan and parsley over the hot crust the moment it comes out of the pan, so a little melts and the rest stays raw and green.

🧒 For the kids

Skip the pepper flakes and cut it into short fingers. This disappears faster than anything else at a table with kids at it.

🌿 From the garden

Flat-leaf parsley is a biennial that overwinters here under mulch and gives you an early spring crop before anything else is up.

🥡 Leftovers

Best within the hour. Leftovers make excellent croutons — cube them and toast at 375°F for 8 minutes.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.