Mediterranean Garlic Bread (Lightened Up)

Why this version is better

Swapping most of the butter for extra-virgin olive oil dramatically reduces saturated fat and aligns with Mediterranean dietary principles emphasizing heart-healthy monounsaturated fats. Removing added salt supports the low-sodium restriction. Overall calories per serving drop by approximately 16%, fat drops by ~29%, and the fat profile improves in quality. Carbs and protein remain essentially unchanged, keeping macros moderate and balanced.

Cooking note: Reducing butter and replacing with extra-virgin olive oil shifts the fat profile from saturated to monounsaturated. Since we are reducing total fat content but maintaining enough liquid fat to coat and crisp the bread, no significant emulsion or moisture adjustments are needed. The ratio of wet-to-dry components remains stable. Omitting added salt and relying on garlic and parsley for flavor requires no structural changes.