20-Minute Crispy Olive Oil Parmesan Garlic Bread
Golden garlic bread infused with extra virgin olive oil, fresh herbs, and Parmesan cheese creates an aromatic side that pairs beautifully with pasta, soups, or salads. The combination of oregano, basil, and Emeril's seasoning adds depth beyond typical garlic bread, while the olive oil creates a lighter alternative to butter-based versions. Perfect for family dinners or entertaining when you want restaurant-quality bread at home.
Ingredients
Instructions
- 1
Preheat oven to 425 degrees and split loaf lengthwise with serrated knife
- 2
Brush both halves with olive oil until well coated
- 3
Sprinkle with salt
- 4
Sprinkle with garlic powder
- 5
Sprinkle with oregano, basil, and Emeril's Original Essence
- 6
Spread minced garlic evenly over each half
- 7
Sprinkle both halves with Parmesan cheese
- 8
Bake for 10-15 minutes until fragrant and edges are lightly brown
- 9
Cool slightly, cut and serve
Tips
Use day-old bread for better texture that won't get soggy from the olive oil coating
Watch closely during last few minutes of baking to prevent over-browning the cheese
Let cool for 2-3 minutes before cutting to allow flavors to settle and prevent burning fingers
Good to Know
Store covered at room temperature for 1 day or wrap and freeze for up to 1 month
Can prepare through seasoning step up to 2 hours ahead, then bake when ready to serve
Serve warm immediately after baking for best texture and flavor
Common Mistakes
Use serrated knife to avoid crushing the bread when splitting
Don't skip preheating oven to ensure even browning and proper texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular olive oil instead of extra virgin?
Yes, but extra virgin provides better flavor. Regular olive oil will work for cooking but won't give the same rich taste.
How long will this keep after baking?
Best eaten fresh, but can be stored covered for 1 day. Reheat briefly in oven to restore crispness.
Can I freeze the prepared bread before baking?
Yes, assemble completely then freeze wrapped. Bake directly from frozen, adding 2-3 extra minutes to cooking time.