Lousiana Garlic Bread

Prep Time
Cook Time
Ready In

"A twist on garlic bread from Emeril Lagasse. The lemon really adds a bright note to this side dish."

Original recipe yields 7 servings


  • Serving Size: 1 (26.6 g)
  • Calories 139.4
  • Total Fat - 15.4 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 40.6 mg
  • Sodium - 135.9 mg
  • Total Carbohydrate - 1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.2 g
  • Protein - 0.3 g
  • Calcium - 10 mg
  • Iron - 0.1 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0 mg

Step 1

Start off by preheating your oven to 350°F (175°C). Slice the loaf of bread in half, lengthwise (horizontally). In a mixing bowl, mix together the butter, garlic, lemon juice, parsley, and black pepper. It's important to make sure the butter is at room temp so everything will incorporate well. (An electric mixer will be a great tool for this.)

Step 2

Spread the butter mixture on both halves of the bread, and place the two halves together, buttered cut sides touching. Wrap the bread in aluminum foil and bake for about 15 minutes. Slice, and serve warm.

Tips & Variations

No special items needed.



I scaled back for one serve and used half a ciabatta roll and made as per recipe and served with https://www.recipezazz.com/recipe/one-pot-garlic-parmesan-pasta-18634 One Pot Garlic Parmesan Pasta. Thank you Misa, made for Alphabet Tag Game at FF&F.

review by:
(25 Aug 2020)


A great bread to have with Lemon Chicken and Pasta!

review by:
(26 Nov 2014)


This sounded a little different which is what I was looking for. I plan to make it again this week. It will be used regularly with other things I make. Thank you.

review by:
(29 Apr 2012)


Was gonna cut this recipe in half for just the 2 of us, but then decided to share half of it with a neighbor couple, so did the whole thing! Made it pretty much as given, though I did use 1/2 teaspoon of freshly ground pepper & the other 1/2 teaspoon was lemon pepper, which I like! We all loved your garlic bread, & both households will be making it again in the future, I know! Thanks for sharing the recipe!

review by:
(14 Jan 2012)