America's Test Kitchen Garlic Bread Recipe: Crispy Cornmeal Crust With Buttery Garlic Infusion

America's Test Kitchen garlic bread recipe delivers the crispy, golden crust and rich, buttery garlic flavor that separates good garlic bread from extraordinary.

This isn't your average recipe—it combines a cornmeal crust for that signature crunch with a buttery garlic infusion that permeates every bite, developed through meticulous testing to ensure perfect results every time.

The secret lies in precise technique: brushing the dough with garlic butter at the right moment and baking it just long enough to achieve that irresistible texture.

What sets this recipe apart is the two-step process that guarantees a crispy crust without burning the bread underneath. We start with a simple baguette, slathered with a blend of butter and garlic that's been simmered to intensify its flavor.

The cornmeal coating creates that coveted crunch, while the slow bake ensures the interior stays soft and pillowy. This method transforms ordinary garlic bread into a restaurant-worthy side dish that will have everyone asking for seconds.

The result is a loaf with a shatteringly crisp exterior that gives way to tender, buttery bread infused with garlic flavor throughout. Each slice offers the perfect balance of textures and tastes—crunchy on the outside, soft on the inside, with a rich garlic aroma that fills your kitchen.

This is the garlic bread recipe that professional chefs and home cooks alike will want to master, and it's easier than you might think to achieve.

Perfect for serving alongside soups, pasta dishes, or as a standalone appetizer, this recipe delivers consistent, foolproof results that will impress even the most discerning eaters.

Whether you're hosting a dinner party or simply craving a classic comfort food, this method ensures your garlic bread will be the star of the meal. Let's get started on creating the best garlic bread you've ever tasted.

Ingredients for america's test kitchen garlic bread

Nine simple ingredients transform ordinary bread into restaurant-quality garlic bread with crispy cornmeal crust.

The baguette is your canvas—day-old works best because it's drier and crisps up perfectly. French bread aisle at Whole Foods or Trader Joe's has great options, but any crusty loaf will do. For the garlic butter, unsalted butter is key—it lets the garlic shine without competing saltiness. I always grab extra garlic cloves (they're cheap!) because fresh minced garlic makes all the difference. The cornmeal? Bob's Red Mill is my go-to—it's fine enough for that signature crunch without being gritty. Pro tip: Toast the cornmeal in a dry pan for 2 minutes before using—it deepens the nutty flavor.

No day-old baguette? Toast a fresh one for 5 minutes at 350°F to dry it out. Short on garlic? Garlic powder at half the amount works in a pinch, but the flavor won't be as rich. The olive oil can be swapped for melted butter if you prefer, but extra-virgin is best for that fruity finish. Parsley is optional but adds that fresh pop of color—dried works at one-third the amount. Want more punch? Add a pinch of red pepper flakes to the cornmeal mix. And if you're feeling fancy, Parmesan cheese mixed into the cornmeal adds a savory depth that's absolutely essential for that restaurant-quality taste.

This bread keeps best at room temperature for 2 days wrapped in foil—it reheats beautifully! For longer storage, freeze slices wrapped individually for up to 3 months. When reheating, 5 seconds in the microwave with a damp paper towel on top revives that crispy texture. I always make extra because it disappears faster than you'd think—perfect for meal prep. The cornmeal coating stays crispy for about 10 minutes after baking, so serve it immediately if you're hosting.

Step-by-step instructions for america's Test Kitchen garlic bread recipe

This method delivers an incredible crispy crust with a perfectly buttery, garlicky interior—every bite is a revelation.

In a medium bowl, combine the 0.5 cup unsalted butter with the 6 cloves minced garlic cloves. I like to use a fork to mash the garlic first—this releases more flavor and prevents large clumps. Add the 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp dried oregano to the mixture. Mix well until fully incorporated, then set aside at room temperature for 15 minutes. This resting time allows the garlic to soften and infuse the butter completely.

Here's the thing—don't skip the room temperature step. Cold butter won't blend evenly with the garlic, and you'll end up with uneven flavor distribution. The mixture should be soft but still hold its shape when pressed. If it feels too firm after 15 minutes, let it sit another 5 minutes—this makes all the difference in flavor development.

In a shallow bowl, mix the 0.5 cup fine cornmeal with the 1 tbsp extra-virgin olive oil. The cornmeal should be completely dry—if it feels damp, add a pinch more of the cornmeal to ensure proper adhesion. This coating creates that signature crunchy crust that sets this garlic bread apart from ordinary recipes.

I always use a silicone brush for this step. Lightly brush the cornmeal mixture over the entire surface of the whole baguette, including the top and sides. Don't worry about getting it perfectly even—the slight variations will add to the rustic appeal. The cornmeal will absorb some of the olive oil, creating a perfect textural contrast between the crispy exterior and soft interior.

Preheat your oven to 375°F. Cut the whole baguette in half lengthwise, creating two long pieces. This makes it easier to handle and ensures even baking. Spread the garlic butter mixture evenly over both halves, making sure to get it all the way to the edges. The butter should be thick but not dripping—you want that rich, flavorful layer that'll melt into perfection.

Place the baguette halves on a baking sheet lined with parchment paper, cut sides up. Bake for 15-18 minutes until the edges are deep golden brown and the interior is soft and gooey. The key is to watch closely after 12 minutes—ovens vary, and you want that perfect balance of crispy crust without burning. You'll know it's ready when the edges are crisp and the bread releases easily from the baking sheet.

Remove the garlic bread from the oven and immediately sprinkle with the 0.25 cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich garlic butter. I like to serve it right away while it's still hot—this is when the crust is at its peak crispiness and the butter is perfectly melted.

Here's a pro tip: If you're serving multiple people, cut the baguette into 4 equal pieces before serving. The crispy crust softens quickly, so I always serve it immediately. Each bite should deliver that perfect combination of crispy cornmeal crust, creamy garlic butter, and fresh parsley. Trust me, it's worth every minute of prep!

Serving suggestions for america's test kitchen garlic bread

Soup Pairings

This garlic bread shines alongside creamy soups like tomato basil or creamy mushroom. The crispy crust cuts through the richness beautifully. I often serve it with America's Test Kitchen's butternut squash soup—the sweetness of the squash balances the garlicky bread perfectly.

For a lighter option, a minestrone with beans and veggies provides great texture contrast. 🥄

Pasta Dishes

Garlic bread is a must with pasta—it soaks up any leftover sauce beautifully. I pair it with fettuccine Alfredo or creamy pesto pasta for a decadent meal.

For a lighter option, try it with garlic butter linguine—the flavors complement each other perfectly. The crispy crust adds a satisfying crunch to each bite.

Appetizer Plating

Turn this into a showstopping appetizer by serving it on a wooden board with olive oil drizzle and a sprinkle of flaky sea salt. Add a small bowl of the leftover garlic butter for dipping.

I also like to include mixed greens with balsamic glaze on the side for a fresh contrast. This presentation makes it feel like a restaurant-worthy starter.

Dinner Party Setup

For a dinner party, serve the garlic bread as a family-style centerpiece alongside a roasted chicken or beef tenderloin. The crispy crust adds a fun interactive element—guests can tear off pieces to dip in sauces.

I always include a small bowl of marinara sauce or whipped ricotta for dipping to elevate the experience. 🍽️

Breakfast Twist

Don’t limit this to dinner! Serve slices with scrambled eggs and crispy bacon for a hearty breakfast. The garlic flavor pairs surprisingly well with morning meals. I also love toasting extra slices and serving them with avocado toast or Greek yogurt and honey for a sweet-savory combo.

It’s a game-changer for lazy weekend brunches.

Garnish Upgrades

Elevate your serving with extra garnishes. A sprinkle of toasted pine nuts adds crunch, while shaved Parmesan brings a salty depth. For a pop of color, add edible flowers** or microgreens.