Ingredients
Equipment
Method
- Position your oven rack 12 inches below the broiler element and preheat to the broil setting.
- In a small bowl, combine the Kinder's Garlic Butter Dipping Sauce, grated Parmesan, finely chopped garlic, and half the parsley (1/8 cup). Mix until well combined.
- Slice the ciabatta loaf lengthwise through the center to create two flat halves.
- Spread the garlic butter mixture evenly and generously over the cut surface of both halves.
- Place the bread cut-side up on a foil-lined baking sheet.
- Broil for 2 minutes, then rotate the pan 180 degrees and broil for another 2 minutes.
- Continue broiling in 2-minute intervals, checking frequently, until the bread is golden brown and the topping is bubbling and beginning to caramelize. Total broil time is typically 6 to 8 minutes.
- Remove from the oven and immediately top with extra Parmesan while still hot.
- Transfer to a cutting board and slice into 2 to 3-inch strips. Garnish with the remaining fresh parsley and serve immediately.
Nutrition
Notes
- Stay at the broiler — once the bread goes under the element, don't leave. Check every 2 minutes. The window between golden and burnt is narrow.
- Rotate at the halfway mark — most broiler elements have hot spots. A 180-degree pan rotation at 3–4 minutes ensures even browning across both halves.
- Add extra Parmesan immediately — put it on the second the bread comes out of the oven while the surface is still hot. Residual heat melts it into the crust better than any second pass under the broiler.
- Ciabatta vs. baguette — ciabatta's open crumb soaks up more garlic butter and gives you a chewier interior. A baguette produces slightly smaller, crunchier slices. Both work depending on what you want from the texture.
- Prep ahead — spread the topping on the bread up to a few hours in advance and refrigerate uncovered. Broil just before serving. It tastes like you made it fresh.
- Add heat if you want it — a drizzle of olive oil and a pinch of red pepper flakes right before serving adds a layer without overpowering the garlic.
- Garlic bread serves best alongside something it can play off. Pasta with marinara, creamy rigatoni, minestrone, Caesar salad — the richness of the garlic butter holds up next to bold, acidic sauces without getting lost.
- It also works as a standalone starter. A few slices and a glass of red wine before the main course is a simple setup that doesn't need much else to back it up.
- Don't overlook the pairing with grilled steak. The garlic butter in the bread mirrors the richness of a well-seared cut — they reinforce each other rather than compete. Set it on the side of the board when you slice.
- Best served straight from the broiler. If you have leftovers, wrap them in foil and store at room temperature for up to one day.
- To reheat: foil-wrapped in a 350°F oven for 8 to 10 minutes, then open the foil for the last 2 minutes to bring the crust back. Skip the microwave — it softens the bread and kills the texture.
- Make-ahead works well here. Spread the topping on the bread a few hours in advance, refrigerate uncovered, and broil just before serving.