Recipe for: Garlic Bread with Herbs (May Day Twist) - photo 1
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Recipe for: Garlic Bread with Herbs (May Day Twist)

Pikantne Additions May Day 45 min Easy 7 wyświetleń ~25.52 PLN - (0)
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Description

Aromatic garlic bread with herb butter is the perfect addition for a May picnic or barbecue. The classic combination of butter, garlic, and fresh herbs is enhanced by a spring note—optional sorrel, which adds a pleasant tanginess. The bread comes out crispy on the outside and soft on the inside, with a distinct layer of herb butter; the version with cheese gives a pleasantly stretchy effect. Serve hot as a side to cold cuts, salads, and grilled dishes.

Ingredients Used

Ingredients (10)

Servings:
4
  • Baguette 1.6 szt. (~400 g)
  • Butter 100 g
  • Garlic 3 ząbki (~15 g)
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Chives 0.3 pęczków (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Cheese 100 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~25.52 PLN (6.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Herb Butter

1

Take the butter out of the fridge at least 30 minutes before starting to soften it. If you need to speed things up, cut the butter into 1 cm cubes and spread them on a plate for 10–15 minutes or place in the microwave for 5–8 seconds on the lowest power — be careful not to melt it.

Ingredients: Butter
Use a cutting board and a sharp knife to cut the butter or a plate; if using a microwave, set it to low power and short intervals. Do not completely melt the butter.
2

Peel the garlic cloves. Place 3 cloves of garlic on a cutting board, sprinkle with a pinch of salt, and using the flat side of a knife, crush the garlic, then finely chop or press it through a garlic press until it forms a smooth paste. The garlic paste should not contain large pieces — it should have a uniform consistency.

Ingredients: Garlic, Salt
Use a sharp knife and a cutting board; for a very smooth paste, use a garlic press or crush the paste with a knife. If you want a milder flavor, use 2 cloves instead of 3.
3

Wash the parsley and chives. Remove the tougher stems of the parsley. Finely chop the parsley and chives with a sharp knife: chop the parsley quite finely, and slice the chives into thin rings. You should have about 3–4 tablespoons of chopped herbs in total.

Ingredients: Parsley, Chives
Use a sharp chef's knife and a stable cutting board. Gather the chopped herbs with a spatula or knife to avoid scratching the board.
4

Transfer the soft butter to a bowl. Add the garlic paste, chopped herbs, olive oil, 2 pinches of salt, and a pinch of black pepper. Stir with a wooden spoon or spatula for 1–2 minutes until the ingredients combine into a smooth, uniform butter with visible pieces of greenery. The butter should be creamy and easy to spread.

Ingredients: Butter, Garlic, Parsley, Chives, Olive oil, Salt, Black pepper
Use a medium bowl and a wooden spoon or a hand mixer on the lowest speed. If the butter is too hard, add 1–2 teaspoons of oil. The butter should not be too liquid — it should be spreadable.

Bread preparation

5

Preheat the oven to 200°C (upper-lower heating). Using a sharp serrated knife, make diagonal cuts in the baguette about every 2 cm, cutting to about 2/3 of the height of the loaf, so that the slices remain connected at the bottom. Alternatively, you can cut the baguette in half lengthwise if you prefer wide slices.

Ingredients: Baguette
Use a serrated bread knife. If you want to get more small portions, cut deeper, but do not cut all the way through — this way the butter will spill out into the center.

Stuffing and toppings

6

Using a spatula or spoon, insert portions of herb butter between the slits of the baguette, spreading it evenly. If you are using cheese, stuff an additional 1–2 tablespoons of grated cheese between the slits. You can also add finely chopped sorrel (optional) spread in a thin layer in some of the slits for a tangy contrast.

Ingredients: Butter, Cheese, sorrel, Baguette
Use a spatula to spread the butter or a spoon. Additional ingredients (cheese, sorrel) are optional — add them only if you want a baked effect.

Baking and serving

7

Place the stuffed baguette on a baking sheet lined with parchment paper. Bake in a preheated oven for 10–12 minutes at 200°C until the butter melts and the crust turns golden. If you want to brown the top more, turn on the grill for 1–2 minutes, watching closely to avoid burning the cheese. The bread is ready when the edges are crispy and the butter is bubbling in the slits.

Ingredients: Baguette, Butter, Cheese
Use an oven mitt to take out the tray. If the oven heats unevenly, turn the tray after 6 minutes. Do not leave the oven unattended while broiling.
8

Remove the bread from the oven, wait 1–2 minutes. Cut into portions along the score lines. Sprinkle with additional fresh parsley or chives before serving. Serve hot as a side dish to grilled meats, salads, or as a snack for a picnic.

Ingredients: Baguette, Parsley, Chives
Use a sharp knife and a cutting board. Serve on a wooden board or a large plate; serve immediately, as the bread loses its crispness once it cools down.

Fun Fact

💡

Garlic bread is a variation of Italian bruschetta and French pain à l'ail; in Poland, garlic bread has gained popularity as a quick side dish for grilled meals and picnics, transforming a simple loaf into a flavorful snack.

Best for

Majówka Piknik Grill Spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the bread hot, sliced into portions. It pairs wonderfully with a salad of young leaves, grilled sausage, or a chilled cream soup (e.g., cucumber cold soup). For children, serve without hot pepper. Additionally, you can offer a small bowl of olive oil with a splash of balsamic vinegar for dipping.

🥡 Storage

Store leftovers in the fridge in an airtight container for up to 48 hours. To refresh, heat in the oven for 6–8 minutes at 180°C — do not microwave, as it will become rubbery. You can also freeze the stuffed baguette wrapped in foil and thaw before baking.

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