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bowl filled with miso garlic bread with parsley
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5 from 2 votes

Easy Garlic Bread with Miso Butter

Easy Garlic Bread, made extra special with savory, umami-rich, utterly addictive Miso Butter! Mix together the easy, Asian-inspired compound butter then slather all over a store-bought baguette or country loaf. A super simple addition that adds tons of mellow richness, flavor, and depth. So good and so easy! A staple for spaghetti and meatballs and essential with soup and pasta!
Prep Time5 minutes
Cook Time15 minutes
Course: Side
Cuisine: American, Fusion Food
Keyword: Garlic Bread, Miso Butter
Servings: 4 as side
Calories: 385kcal

Equipment

  • Microplane to mince garlic
  • sheet pan

Ingredients

  • 1 baguette
  • 1/2 cup unsalted butter (at room temperature)
  • 1 Tbsp Miso paste
  • 8 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 cup Italian parsley (minced)
  • 1/2 tsp Italian dried chili flakes

Instructions

  • Preheat oven. Heat oven to 375F.
  • Make miso butter. Add room temperature butter, miso paste, minced garlic, parsley, chili flakes, and black pepper to a small shallow plate. Use a fork to mash the butter and mix together well.
  • Spread miso butter. Slice the baguette in half, length-wise. Roughly divide the miso butter into two equal portions. Adds miso butter to each half, spreading well with a butter knife.
  • Bake at 375F. Lay onto a baking sheet and bake until golden with crunchy edges.
  • Broil. Broil at high heat for 2-3 minutes until bubbly with browned, crips edges. Watch carefully so it doesn't burn!
  • Slice and serve. Slice into 3-inch chunks. Serve and enjoy!

Video

Notes

Tips:
    • Make a smaller portion. If one entire baguette is too much, halve the recipe. Or, make the full amount and freeze the rest in a ziplock baggie. Bread keeps very well in the freezer, up to 1-2 months. The next time you want garlic bread, simply reheat in the oven or Air Fryer at 320F for 5-6 minutes. An easy and fast way to keep individual portions of garlic bread on hand.
    • Store extra bread in the freezer. To make garlic bread anytime, I keep full-sized baguettes in the freezer. Bread stores very well in the freezer and keeps its texture best this way. When you need a fast and easy side, simply defrost the whole baguette in the oven at 350F for 10 minutes before adding the miso butter.
    • Mix Miso Butter well. Make sure the garlic and parsley are completely coated with the butter so it doesn't burn when cooked. Also, there should be no large chunks of miso paste.
Variations:
    • Swap with roasted garlic. Instead of raw, minced garlic -- use 2 heads of slow-roasted garlic. Simply cut the tops off two heads of garlic. Drizzle with olive oil and salt. Completely wrap with aluminum foil and roast for 1 hour at 350F. When the garlic is cool enough to handle, squeeze out the soft, slow-roasted garlic from their skins.
    • Swap with garlic powder. Instead of fresh garlic, use 1/2 tsp garlic powder instead. It won't have the same spicy pungency and mellow sweetness as fresh garlic but it's still very good and better than no garlic.
    • Make it spicy. For more heat, add more chili flakes, about 2-3 tsp.
    • Make it sweeter. Add a little honey (1-2 Tbsp) for a sweeter flavor. Balances the salty flavor of miso paste.

Nutrition

Calories: 385kcal | Carbohydrates: 34g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 555mg | Potassium: 146mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 3mg