Garlic Bread

Garlic Bread | ChopChop


We love this method: you mix up a batch of the garlic mixture, and then spread it on toasted bread. The bread stays toasty and crispy (instead of getting steamed and soggy the way it does if you wrap it in foil), and you can keep leftover garlic topping in the refrigerator to use next time. You might even find yourself spreading a little on a single piece of toast!

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 8 Servings

Kitchen Gear: 

Measuring cup
Sharp knife (adult needed)
Cutting board
Measuring spoons
Box grater (adult needed)
Small skillet
Heatproof spatula
Baking sheet
Pot holders
Small spoon or food-safe brush


1⁄4 cup
olive oil
1⁄4 cup
unsalted butter, at room temperature
4 cloves
garlic, peeled and minced or put through garlic press
1 teaspoon
chopped fresh basil leaves (or 1/2 teaspoon dried)
1⁄4 teaspoon
dried oregano
1⁄4 cup
grated parmesan cheese
1 loaf
whole grain bread


  1.  Put the skillet on the stove and turn the heat to very low. Add the oil, half the butter (How much is that?), the garlic, and the herbs and cook, stirring from time to time, until the garlic is softened and golden but not brown, 5–10 minutes.
  2. Set the skillet aside to cool for 15 minutes. Add the remaining butter and Parmesan cheese and mix well.
  3. Turn the oven on and set it to broil. Carefully cut the bread in half lengthwise (this is a job for an adult), and set the halves on the baking sheet, cut side up. Put the baking sheet on the top rack of the oven (this is a job for an adult) and broil until the bread is golden brown. Keep a close eye on it, since this will happen quickly. With the help of your adult, carefully remove the bread from the oven.
  4. Use the spoon or brush to coat each half with the garlic butter. Slice each half into 4 pieces and serve hot. Store leftover garlic butter, covered, in the refrigerator for up to 2 weeks.