Garlic bread consists of bread topped with garlic and olive oil or butter. It is then either grilled or broiled until toasted, or baked in an oven.
It is typically made using a baguette which is partially sliced downwards, allowing the condiments to soak into the loaf while keeping it in one piece. The bread is then stuffed through the cuts with oil and minced garlic before baking. Alternatively, butter and garlic powder are used, or the bread is cut into separate slices which are individually garnished.
Some variants are topped with a variety of cheeses, often mozzarella, Cheddar or feta. Some restaurants use clarified butter in place of olive oil.
Garlic bread has appeared on U.S. restaurant menus since at least 1947. The best-selling garlic breads in the United States today are Texas Toasts, such as those made by New York Frozen Foods.
Commercially manufactured frozen garlic bread was developed in the 1970s by Cole's Quality Foods in Michigan.
In Brazil the bread is commonly served in churrascarias as an entrée.
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