Garlic Toast Recipe

Preheat and slice

Preheat your oven to 400°F (200°C). Slice the baguette on a slight diagonal into 3/4-inch (2 cm) thick slices, leaving the slices connected at the base if you prefer a pull-apart style, or cut fully through for individual toasts.

Soften butter

Allow the unsalted butter to come to room temperature so it is spreadable (about 15–20 minutes). If short on time, microwave in 5-second bursts until softened but not melted.

In a small bowl combine the softened butter, minced garlic, olive oil, chopped parsley, Kosher salt, and freshly ground black pepper. Mix thoroughly with a fork until evenly combined and smooth. Taste and adjust salt or garlic as desired.

If using Parmesan, fold 3/4 of the grated Parmesan into the garlic butter, reserving the rest for sprinkling after baking. If using red pepper flakes, stir them into the butter now for a touch of heat.

Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the bread slices in a single layer, cut side up, leaving a little space between slices if they are fully separated.

Using a butter knife or small spatula, spread about 1 tablespoon of the garlic butter mixture evenly over each slice. If you prefer a richer toast, use slightly more. Make sure garlic is distributed across each slice.

Sprinkle the reserved Parmesan lightly over the tops of the buttered slices, if using.

Bake in the preheated oven for 8–10 minutes, or until the butter is melted and the edges of the bread begin to turn golden. For crispier, more toasted tops, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.

Remove the garlic toasts from the oven. If desired, brush a little extra olive oil on the edges for sheen. Sprinkle the remaining chopped parsley and the reserved Parmesan over the hot slices.

Let cool for 1–2 minutes, then serve warm alongside pasta, salad, or as an appetizer. Store any leftover garlic butter in an airtight container in the refrigerator for up to 5 days.