Garlic Toast Recipe
Softened butter mixed with raw garlic and a little salt spreads evenly to the edges of each slice, so it browns all over instead of just in spots, and a hot oven crisps the surface before the garlic has a chance to scorch and turn bitter.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 6
Ingredients
- 1 loaf (about 12 slices) French or Italian bread, sliced 3/4-inch thick
- 6 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt
- 1/4 cup grated Parmesan (optional)
Nutrition per serving
- Calories
- 138
- Protein
- 2g
- Carbs
- 4g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (205°C) and set a rack in the upper third. Line a baking sheet with foil or parchment.
- 2In a small bowl, mash together the softened butter, minced garlic, parsley, and salt until evenly combined.
- 3Arrange the bread slices in a single layer on the baking sheet. Spread the garlic butter evenly to the edges of each slice, this is what keeps the edges from staying pale and soft.
- 4If using, sprinkle the Parmesan over the buttered slices.
- 5Bake for 8-10 minutes, until the edges are golden and the tops are lightly crisp. Watch closely after the 7-minute mark since garlic can go from golden to burnt quickly.
- 6For extra crunch, switch the oven to broil for the last 1-2 minutes, watching constantly, until deep golden brown.
- 7Serve warm, straight off the baking sheet.
Tips & variations
- Stale, day-old bread actually works better here than fresh, it holds its shape under the butter instead of turning soggy.
- For a milder, sweeter garlic flavor, swap half the raw garlic for roasted garlic mashed into the butter.
- Add a pinch of red pepper flakes or a few gratings of lemon zest to the butter for a sharper, brighter version.
- If the bread slices are large, cut them in half after baking for easier serving alongside pasta or soup.
Storage & reheating
Garlic butter can be mixed and refrigerated up to 5 days ahead, or frozen up to 2 months; let it soften at room temperature before spreading. Baked toast is best fresh but can be stored airtight at room temperature for up to a day and re-crisped in a 375°F (190°C) oven for 4-5 minutes.
Tips from the Tulo kitchen
- Mixing the garlic into the butter ahead of time, even just 15 minutes, mellows its sharp raw bite before it hits the oven.
- A serrated bread knife gives cleaner slices than a straight-edge knife, especially on a crusty loaf.
FAQ
Can I use garlic powder instead of fresh garlic?
Yes, substitute 1/2 teaspoon garlic powder for every clove of fresh garlic. The flavor will be milder and less sharp, so add it a little at a time and taste the butter before spreading.
Why did my garlic toast turn out soggy instead of crisp?
This usually means the bread was sliced too thin or the butter layer was too thick and wet. Use bread at least 3/4-inch thick and let excess moisture cook off in a hot oven rather than a low one.
Can I make garlic toast on the grill or stovetop instead of in the oven?
Yes. On a stovetop, toast the buttered side down in a dry skillet over medium heat for 2-3 minutes until golden. On a grill, place buttered side down over medium heat for 1-2 minutes, watching closely since the sugars in butter scorch fast.
What's the difference between garlic toast and garlic bread?
They use the same garlic butter, but garlic toast is made from individually sliced pieces of bread toasted flat, while garlic bread is usually a whole split loaf baked together and sliced afterward.
