Garlic Bread Or Tomato Bread Recipe

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment or lightly oil it.

Slice the loaf in half lengthwise or into 1–1.5 cm (1/2 inch) thick diagonal slices, depending on whether you want pull-apart garlic bread or individual pieces. Arrange the slices or halves on the prepared baking sheet, cut side up.

In a small saucepan or microwave-safe bowl, combine the butter and olive oil. Warm gently until the butter is melted and combined (about 20–30 seconds in microwave or low heat on stove). Stir in the 1 tsp kosher salt to the mixture. Reserve for brushing.

Prepare garlic-herb butter

To the warm butter and oil mixture, add the 4 grated garlic cloves, chopped parsley, and 1 tsp freshly ground black pepper. Stir to combine. If using, stir in the 1 tbsp grated Parmesan.

Brush a generous layer of the garlic-herb butter onto each slice or over the cut surface of the halved loaf. Make sure garlic is evenly distributed so every piece gets flavor.

Place the baking sheet in the preheated oven and bake for 8–10 minutes until the edges are golden and butter is bubbling. For a crispier top, switch to broil/Grill on high for 1–2 minutes watching carefully to prevent burning.

Remove from oven. If desired, sprinkle a little extra chopped parsley and an additional dusting of Parmesan. Serve hot.

Prepare tomato topping

Place the diced tomatoes into a bowl. Add the 1 tsp sherry or red wine vinegar, 1 tsp salt, 1 tsp freshly ground black pepper, and the sliced basil. Stir gently to combine and let sit while you toast the bread (5–10 minutes) so flavors meld. Taste and adjust seasoning.

Brush each bread slice lightly with the butter-olive oil mixture reserved earlier (you can omit butter and just use 1–2 tbs olive oil if preferred). Toast in the preheated oven for 6–8 minutes until golden and crisp on edges. Alternatively, toast under the broiler for 1–2 minutes per side.

Rub the warm toasted surface gently with the halved garlic clove (this adds a subtle garlic note).

Spoon the tomato mixture generously onto each piece just before serving so the bread remains crisp. Drizzle with 1 tbsp extra virgin olive oil and sprinkle optional torn mozzarella or burrata and chili flakes if using.

Arrange garlic bread or tomato bread on a platter. Serve immediately while warm and crisp alongside salads, antipasti or as a starter.

Leftovers: store any topping separately and keep toasted bread in a paper bag at room temperature up to 24 hours; re-crisp in a 180°C (350°F) oven for 5–7 minutes.