Katie Lee Biegel makes her Stovetop Garlic Bread, as seen on The Kitchen, Season 31.
Recipe courtesy of Katie Lee Biegel

Stovetop Garlic Bread

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 to 8 servings
Garlic bread likely traces its roots back to the ancient Roman dish, bruschetta, but the modern version is an Italian-American creation, an adaptation by the Italian immigrants who came to America, where olive oil was less accessible than butter. This recipe is all about technique, to achieve the perfect garlic bread every time. The garlic butter seeps deep into the pillowy bread and the surface is perfectly toasted to get that crispy crunch.



  1. Split the baguette in half lengthwise, then slice into 8 pieces.
  2. In a large skillet over low heat, melt the butter. Once the butter is melted, add the oil, garlic and garlic salt. Cook until the garlic gets soft, about 1 minute. Add the bread to the skillet, cut-side down, and press down on the bread so it absorbs the butter mixture. Increase the heat to medium and toast until lightly browned, about 3 minutes.
  3. Remove from the heat and enjoy warm!