Garlic Toast Recipe

Preheat

Preheat your oven to 400°F (200°C). If using a broiler, position the oven rack about 6 inches (15 cm) from the heating element and preheat the broiler.

Slice the loaf: Using a serrated knife, slice the baguette on a slight diagonal into 1/2-inch (1.2 cm) thick slices. Arrange slices in a single layer on a baking sheet. For an open-faced presentation, slice fully through; for pull-apart or half-toast, cut most of the way through and leave the base intact.

Soften the butter: If your butter is cold, microwave it in short 5–7 second bursts until spreadable but not melted (about 15–20 seconds total depending on microwave).

Combine ingredients: In a small bowl, add the softened unsalted butter (6 tbs), minced garlic (4 cloves), finely chopped parsley (2 tbs), olive oil (1 tsp), salt (1 tsp) and black pepper (1 tsp). Use a fork to mash and thoroughly combine until smooth and evenly distributed. Taste and adjust salt or garlic as desired.

Optional cheese: If using, stir in the grated Parmesan (2 tbs) into the garlic butter for a richer, savory flavor.

Spread the garlic butter: Use a butter knife or spatula to generously spread about 1 tbs of the garlic butter mixture on each bread slice, covering the surface evenly to the edges.

Bake method: Place the baking sheet in the preheated oven and bake at 400°F (200°C) for 8–10 minutes, or until the edges are golden and the butter has melted into the bread.

Broil method (for extra crispness): Alternatively, switch to broil for the last 1–2 minutes—watch closely to prevent burning—until the tops are deeply golden and slightly blistered.

Garnish: Remove the baking sheet from the oven. If desired, sprinkle a little extra chopped parsley or a pinch of grated Parmesan over the hot toasts.

Serve: Serve garlic toast warm as a side to pasta, soup, salad, or as an appetizer. Leftovers can be stored in an airtight container and briefly reheated in a toaster oven to restore crispness.