Parmesan Garlic Toast Recipe

Prepare and slice the bread

Preheat your oven to 400°F (200°C). Slice the baguette diagonally into 12–14 slices about 1/2-inch thick so each piece has a good surface area for topping.

Make butter-oil spread

In a small bowl, combine the softened unsalted butter and olive oil until smooth and easily spreadable. This helps the butter brown evenly and resist burning.

Mix garlic-herb topping

In a separate bowl, stir together the minced garlic, chopped parsley, 3 tablespoons grated Parmesan, salt, black pepper, and optional red pepper flakes until evenly combined.

Combine butter and garlic mixture

Fold the garlic-herb-Parmesan mixture into the butter-oil spread until thoroughly incorporated. Taste and adjust salt or pepper if needed.

Spread topping on bread

Arrange the bread slices on a baking sheet in a single layer. Using a knife or spatula, spread about 1 to 1 1/2 teaspoons (approximately) of the garlic-parmesan butter onto each slice, covering the top evenly and getting slightly to the edges.

Top with extra Parmesan

Lightly sprinkle the extra 2 tablespoons of grated Parmesan over the buttered slices for added flavor and a golden crust.

Bake until golden

Bake in the preheated 400°F (200°C) oven for 8–10 minutes, or until the edges are crisp and the tops are bubbly and lightly golden. For a more toasted finish, switch the oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Warm marinara

While the toasts bake, gently warm the marinara sauce in a small saucepan over low heat until heated through, stirring occasionally. Keep warm for serving.

Plate and garnish

Remove toasts from the oven and transfer to a serving platter. If using, tuck basil leaves between slices or sprinkle torn basil over the toasts. Serve immediately with warmed marinara in a bowl for dipping.