Fresh Baked Garlic Toast Points Recipe

Soften butter

Remove the unsalted butter from the refrigerator and let it sit at room temperature for 15–20 minutes so it softens enough to mix. If short on time, microwave in 5–7 second bursts until softened but not melted.

Mince garlic

Peel and very finely mince 3 garlic cloves. For a smoother spread, lightly smash the minced garlic with the side of a knife or sprinkle with a pinch of salt and mash into a paste.

In a small bowl, combine the softened butter, minced garlic, finely chopped parsley, grated Parmesan (if using), lemon zest (if using), 1/2 tsp salt and 1/4 tsp black pepper. Stir thoroughly until evenly distributed and the mixture is smooth. Taste and adjust seasoning if needed.

Preheat the oven to 400°F (205°C). Position a rack in the middle of the oven.

Trim the baguette into a 10–12 inch piece if needed. Use a serrated knife to cut the loaf on the bias into 1/2-inch slices. For toast points, cut each slice diagonally in half to create triangular points. You should get roughly 20–24 points from a standard baguette.

If you like a slightly crisper exterior, lightly brush one side of each slice with about 1 tablespoon olive oil. Place the slices, oiled side up, on a baking sheet lined with parchment paper or a silicone mat.

Using a small knife or offset spatula, spread about 1/2 to 1 teaspoon of the garlic butter mixture evenly over the top (oiled side) of each bread point. Be sure to cover the surface but avoid overloading so pieces stay crisp.

Arrange the prepared points in a single layer on the baking sheet, leaving a little space between them for even browning.

Bake in the preheated 400°F (205°C) oven for 8–10 minutes, or until the edges are golden and the butter is bubbly. For a slightly deeper golden top, switch the oven to broil for the last 30–60 seconds—watch closely to prevent burning.

Remove from oven and let cool on the baking sheet for 1–2 minutes.

Transfer garlic toast points to a serving platter. Sprinkle with extra chopped parsley and a light pinch of red pepper flakes if desired. Serve warm.

Leftovers can be stored in an airtight container at room temperature for up to 24 hours or frozen for up to 2 weeks. Reheat in a 350°F (175°C) oven for 5–7 minutes to crisp.