Garlic Bread with Parsley Butter

The Story

Garlic bread is frequently dismissed as a throwaway side, made from a frozen bag or spread with jarred garlic paste. Made properly, it's one of the most satisfying things you can put on a table — crispy exterior, soft crumb saturated with garlic butter, slightly charred edges from the broiler. E-1 GSP's garlic-forward profile elevates this from accompaniment to destination.

Instructions

1. Make the Butter. Combine softened butter, minced garlic, E-1 GSP, and parsley. Mix until fully incorporated. Taste — it should be aggressively seasoned, because once it's spread on bread and baked, the intensity mellows by about 30%.
2. Load and Broil. Split the loaf lengthwise. Spread the butter generously across both cut surfaces — go all the way to the edges and pile it slightly more in the center. Place on a sheet pan and slide under the broiler, 6 inches from the element. Broil for 4–6 minutes, watching constantly, until the butter is bubbling and the edges of the bread are starting to char. Pull before the entire surface is brown.
3. Serve Immediately. Let rest 2 minutes, then cut into service pieces. The butter will have soaked into the crumb and the garlic will have caramelized into the surface. Finish with flaky sea salt. Serve alongside any E-1 GSP main course — the bread will sop up the resting juices.

Pro Tips

• Broiling requires vigilance. It goes from perfect to ruined in 90 seconds. Watch it the entire time. Don't leave the kitchen.