Skip to main content Share
& Save

Gilroy Garlic Festival Bread

By Laurie Duffy


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 8 to 12


  • 1 loaf French bread (not a skinny baguette"), cup open with each side cut in half
  • ½ cup butter
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ¼ teaspoon black pepper
  • pinch dried oregano
  • ¼ cup white wine
  • 1 heaping tablespoon chopped fresh parsley


Get the grill or broiler hot and ready for the bread.

Melt the butter and oil with the garlic in a saucepan over low to medium heat and let simmer 1 minute. Turn heat up a bit and add the black pepper, oregano, and white wine and bring it to a boil. Stir in parsley and remove from heat. Pour mixture into large baking pan (big enough to dip the bread in).

Toast French bread quarters on grill or under broiler until lightly browned. Immediately dip toasted bread (toasted side down) into the garlic butter mixture to coat well. Do this until all butter mixture has been absorbed. Slice and serve.