This garlic bread uses ordinary sliced sandwich bread instead of a loaf, making it the quickest possible side for pasta, soup, or salad. The bread is brushed with a garlicky butter mixture and toasted until crisp and golden, giving you all the flavor of classic garlic bread in about 15 minutes. It works because the high heat of the oven or broiler transforms the butter-soaked bread into a crunchy, fragrant base that holds up well to dipping.
Ingredients
- 8 slices white or sourdough sandwich bread (about 1/2 inch / 1.25 cm thick)
- 1/2 cup (1 stick / 113 g) unsalted butter, softened
- 3 cloves garlic, minced or pressed
- 2 tablespoons (30 ml) olive oil
- 1/4 cup (25 g) grated Parmesan cheese (optional)
- 1 tablespoon (3 g) chopped fresh parsley (optional, for garnish)
- 1/4 teaspoon salt (omit if using salted butter)
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). If you plan to broil for extra crispness, set an oven rack about 6 inches (15 cm) from the top heating element.
- In a small bowl, combine the softened butter, minced garlic, olive oil, salt, and black pepper. Mash with a fork until the mixture is smooth and well blended. If using Parmesan, stir it in now.
- Place the bread slices on a large baking sheet in a single layer. Using a butter knife or spatula, spread the garlic butter evenly over one side of each slice, covering the surface completely. Use all the butter—it will soak into the bread as it bakes.
- Bake the bread on the middle rack for 5 minutes, then check. If the edges are already golden and the butter is bubbling, remove them. If not, continue baking for another 2–3 minutes. The total baking time is usually 7–8 minutes, but it depends on your oven and bread thickness.
- For extra crispiness, switch the oven to broil for the last 1–2 minutes, watching closely so the bread doesn’t burn. The garlic bread is done when the edges are deep golden brown and the surface is crispy to the touch.
- Remove from the oven and immediately sprinkle with chopped parsley if using. Serve hot, while the butter is still sizzling.
Tips
- Use slightly stale bread? That’s actually perfect—it will crisp up better than fresh, soft bread. If your bread is very fresh, you can toast it lightly in the oven for 1–2 minutes before adding the butter.
- Don’t overdo the garlic. Raw garlic gets sharper as it bakes. Three cloves is a good balance; if you love garlic, you can add a fourth, but avoid going overboard or it will taste bitter.
- Make it ahead: You can mix the butter mixture and store it in the fridge for up to 3 days. Spread it on the bread just before baking.
- Watch the broiler. Broilers vary widely in strength. If you use the broil step, stay by the oven—it can go from golden to burnt in under 30 seconds.
Serving Suggestions
Serve this garlic bread alongside a big bowl of spaghetti and meatballs, a hearty minestrone soup, or a fresh green salad with balsamic vinaigrette. It’s also great with grilled chicken or fish, or as a base for bruschetta topped with diced tomatoes and basil. For a fun twist, use it to make mini garlic bread pizzas by adding sauce and cheese on top before baking.
Variations
- Cheesy garlic bread: Sprinkle 1/2 cup (50 g) shredded mozzarella over the buttered bread during the last 2 minutes of baking.
- Herbed garlic butter: Add 1 teaspoon dried oregano or 1/2 teaspoon dried thyme to the butter mixture.
- Spicy version: Add 1/4 teaspoon red pepper flakes to the butter for a kick.
- Vegan garlic bread: Use vegan butter or olive oil (about 1/3 cup / 80 ml) and omit the Parmesan or use a plant-based alternative.
- Gluten-free: Use your favorite gluten-free sliced bread; the baking time may be slightly shorter, so check at 5 minutes.
Storage and Reheating
Leftover garlic bread can be stored in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, place the slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until crisp again. You can also reheat in a toaster oven or air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it will make the bread soggy and rubbery. If you have leftover garlic butter (unbaked), it can be refrigerated for up to 1 week or frozen for up to 3 months.
Frequently Asked Questions
Can I use any type of sliced bread? Yes, but the texture will vary. White sandwich bread gives a soft center with a crispy exterior. Sourdough or artisan bread will be chewier and more rustic. Whole wheat works too, but it has a stronger flavor that might compete with the garlic.
Why is my garlic bread soggy? This usually happens if you use too much butter or if the bread is too thick. Make sure to spread a thin, even layer of butter—you don’t need to soak the bread. Also, baking at a high temperature (400°F/200°C) helps evaporate moisture quickly. If your bread is very thick, you may need to bake it a few minutes longer.
Can I use garlic powder instead of fresh garlic? Yes, but the flavor will be milder. Use 1/2 teaspoon of garlic powder per clove of fresh garlic. Mix it into the butter thoroughly. Fresh garlic gives a more pungent, aromatic flavor, while garlic powder is more mellow.
How do I make this ahead of time for a party? You can spread the butter on the bread slices up to 24 hours in advance, stack them with parchment paper between layers, and keep them in the refrigerator. When ready to serve, bake as directed, adding 2–3 minutes to the baking time since the bread will be cold.
Can I freeze garlic bread? Yes. Spread the butter on the bread slices, place them on a baking sheet, and freeze until solid (about 1 hour). Then transfer to a zip-top bag and store for up to 3 months. Bake from frozen at 400°F (200°C) for 10–12 minutes, or until golden and hot.
Is it safe to leave garlic bread out overnight? Because it contains butter, it should not sit at room temperature for more than 2 hours. If you have leftovers, refrigerate them promptly and reheat before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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