Garlic bread toasts

Garlic bread toasts

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(17 ratings)

Prep: 10 mins Cook: 7 mins


Serves 12
A simple rustic side dish

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal230
  • fat12g
  • saturates7g
  • carbs26g
  • sugars2g
  • fibre1g
  • protein6g
  • salt0.89g
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  • 2 ciabatta loaves
  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4-6 garlic cloves, crushed
  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp finely grated Parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Slice the bread in half lengthwise. Toast the crust side for 2 mins until really crispy. Mix together butter, garlic and parsley in a bowl. Spread over the cut bread halves. Sprinkle over the Parmesan. Just before serving place on a baking sheet, then cook under a hot grill for 5 mins until toasty and lightly golden. Let it cool for 1 min before cutting into thick slices.

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Comments, questions and tips

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19th Aug, 2019
These were realy delicious and much better than store-bought garlic bread! I didn't use the parmesan cheese or even the parsley and they still tasted great.
24th Oct, 2016
"2 tbsp finely grated Parmesan (or vegetarian alternative)" hate to be that person who is always right but vegetarians can eat Parmesan. its vegans who cant.
4th Nov, 2016
Sorry to disappoint you about "always being right", on this one but Parmesan is NOT suitable for vegetarians (also Gruyère and few others) the author was correct in advising a vegetarian alternative. A little research will show ; ....."cheeses which are always made using animal rennet, for example, Parmesan (Parmigiano Reggiano). In order to be called ‘Parmesan’ this has to be produced according to traditional methods which use calf rennet". What is animal rennet made from? Traditional animal rennet is an enzyme derived from the stomachs of calves, lambs or goats before they consume anything but milk. It is about 90% pure chymosin. Vegetable rennet is obtained from a type of mold (Mucur Miehei). So these animals actually have to die to extract the ingredient needed to make Parmesan and other cheeses, which makes it VERY much NOT vegetarian. This was something I learnt when becoming a vegetarian, mortifying as it was but there are some very good alternatives out there, some I would say where even better.
20th Mar, 2016
Just lovely. We didn't have ciabatta and we didn't have parsley so I used basil and regular bread and it still tasted 100 times better than most of the store bought garlic breads. I'll never buy garlic bread again, so simple, so quick.
12th Dec, 2015
Nice, quick recipe that is superior to the bought stuff. Add a bit of dried thyme on top to go with the carrot and coriander soup I made. Will make again. It's worth using ciabatta or other flat breads as the French bread we used caught on the sides - lesson learnt!
11th Jan, 2015
Delicious recipe. Quick and easy. I added a bit of Oregon instead of parsley and used less garlic, I also used chedder cheese instead of parmesan and it turned out wonderful. For a little more of a garlic-y taste added a sprinkling of garlic salt.
28th Jan, 2014
Came out perfectly, very easy to make and makes you wonder why you'd ever buy shop bought garlic bread again?!
laurabat's picture
12th Apr, 2013
I made a variation of these to go with the chorizo, lentil & chickpea soup I made last night. I toasted the bread under the grill and rubbed with garlic and then poured over oil instead of using butter (which my boyfriend doesn't like-strange creature!) I then sprinkled with parsley and toasted them in the grill again for a few more minutes. Delicious!
25th Mar, 2013
Really quick and easy. A bit strong tasting for me, but went well with my basic pasta.
22nd Jan, 2013
We don't buy pre-done garlic bread anymore - this recipe is brilliant. We don't tend to use the parmesan and pop it in the oven for 10 minutes. Also good with part baked baguettes!


25th Jan, 2016
The print option on the Good Food recipes has stopped working from the "Print" button on the recipe page. My printer is working normally on all other programs. Is this a known fault. Can you help please? Peter
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