Garlic Toast Recipe

Preheat and slice

Preheat oven to 400°F (200°C). Using a serrated knife, slice the loaf on a slight diagonal into 1/2-inch (about 1.2 cm) thick slices, leaving the slices connected at the bottom if you prefer pull-apart toast or fully separated for individual pieces. Arrange slices on a baking sheet in a single layer, crust side up.

Place the softened butter in a medium bowl. Add the minced garlic, olive oil, chopped parsley, lemon zest (if using), salt and black pepper. Stir with a rubber spatula or fork until fully combined and smooth. Taste and adjust salt or garlic to preference. If butter was colder, microwave in 5–10 second bursts to reach a spreadable consistency but do not melt to liquid.

If you prefer a smoother spread, use a small food processor or immersion blender to emulsify the mixture for 10–15 seconds.

Using a butter knife or small offset spatula, spread approximately 1 tablespoon of the garlic butter onto each bread slice, covering to the edges. For a richer result, apply a second light layer.

If using grated cheese, sprinkle about 1 teaspoon (roughly) on each slice now. For a simple toasty finish, leave cheese off and add after baking if desired.

Place the baking sheet in the preheated oven and bake for 8–10 minutes, until the edges are golden and butter is bubbling. For extra browning, switch the oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove garlic toast from the oven. If using additional grated cheese, sprinkle remaining cheese now so it melts from residual heat. Optionally sprinkle red pepper flakes to taste.

Let the toast rest on the baking sheet for 1–2 minutes, then transfer to a serving platter. Serve warm as a side with soups, salads, pasta, or as an appetizer.