10 Garlic Toast Recipes That Will Make Your Kitchen Smell Like Heaven

Garlic toast is one of those things that just makes everything better. Whether you’re serving it with pasta, soup, or eating it straight off the pan at midnight, it’s always a win. These recipes are stupid easy and way better than anything you’d get at a restaurant.

1. Classic Garlic Toast

Ingredients:

6 slices of thick white bread
4 tablespoons butter, softened
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Instructions:

Step 1: Mix the softened butter with minced garlic, salt, pepper, and parsley in a small bowl until everything’s combined.

You want the butter soft enough to spread easily but not melted. If your butter’s too hard, microwave it for like 5 seconds. Not more. Trust me on this.

The garlic should be minced super fine so you get flavor in every bite without chunky bits.

Step 2: Spread the garlic butter generously on each bread slice, making sure you cover all the way to the edges.

This is my favorite part because you can really control how garlicky you want it. Don’t be shy with the butter.

People always skip the edges and then wonder why the corners are dry. Cover. The. Edges.

Step 3: Place the bread slices on a baking sheet and pop them under the broiler for 2 to 3 minutes.

Watch them like a hawk because they go from perfect to burnt in seconds. I learned this the hard way.

You’re looking for golden brown edges and a little crisp on top. The butter should be bubbling. That’s when you know it’s ready.

Step 4: Pull them out, let them cool for just a minute, and serve immediately while they’re still warm and crispy.

Honestly, easiest step. But waiting that minute matters because the butter is lava hot right out of the oven.

These are best eaten fresh. They get soggy if you wait too long.

2. Cheesy Garlic Toast

Ingredients:

6 slices of sourdough bread
3 tablespoons butter, melted
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Fresh parsley for garnish

Instructions:

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.

The parchment paper saves you from scrubbing melted cheese off your pan later. You’ll thank me.

Make sure your oven’s fully heated before you put the toast in. Cold ovens make soggy bread.

Step 2: Mix melted butter with minced garlic and brush it onto each slice of bread.

Use a pastry brush if you have one. If not, a spoon works fine. Just get it on there evenly.

The butter soaks into the bread and makes it crispy instead of dry. Don’t skip this.

Step 3: Sprinkle the mozzarella and Parmesan evenly over each slice, then add a pinch of Italian seasoning on top.

This is where it gets good. The cheese should cover the whole slice so every bite is cheesy.

Too much cheese? Not possible. Add more if you want. I always do.

Not sure about the seasoning? It adds a little herby kick that makes it taste fancy. But plain works too.

Step 4: Bake for 8 to 10 minutes until the cheese is melted and bubbly with golden spots on top.

You want the cheese fully melted, not just warm. Look for those little brown spots. That’s flavor.

Let it cool for a minute before serving or you’ll burn your mouth. This happens to everyone.

Garnish with fresh parsley if you’re feeling fancy, but it’s just as good without it.

3. Garlic Bread with Herbs

Ingredients:

1 French baguette, sliced in half lengthwise
5 tablespoons butter, softened
4 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon garlic powder
Salt to taste

Instructions:

Step 1: Combine softened butter, minced garlic, basil, oregano, garlic powder, and a pinch of salt in a bowl.

The fresh herbs make this smell insane. If you don’t have fresh, dried works too but use half the amount.

Mix it really well so the garlic and herbs are evenly distributed. Nobody wants a bite with zero flavor.

Step 2: Spread the herb butter mixture evenly on both halves of the baguette, making sure you get into all the nooks.

French bread has those little air pockets that soak up butter like a sponge. Use that to your advantage.

Don’t worry if it looks like too much butter. It’s not. The bread will absorb it as it bakes.

Step 3: Wrap the baguette halves in foil and bake at 375°F for 10 minutes, then unwrap and bake for another 5 minutes.

The foil keeps the bread soft inside while the butter melts. Then you unwrap it to get that crispy top.

Wondering if you can skip the foil? You can, but it might dry out. The foil is your friend here.

Step 4: Slice into individual pieces and serve warm.

Let it cool for just a second because the butter is molten hot. Then dig in.

This is my go to when I’m making pasta. Every Sunday I make this with spaghetti and it’s perfect.

You’ll love this. The herbs take it to another level.

4. Olive Oil Garlic Toast

Ingredients:

6 slices of rustic Italian bread
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Sea salt to taste

Instructions:

Step 1: Mix the olive oil with minced garlic, oregano, red pepper flakes, and a pinch of sea salt.

This version is lighter than the butter ones but still packed with flavor. The olive oil gets all nutty and good when it toasts.

Use good olive oil if you have it. You can really taste the difference here.

Step 2: Brush the olive oil mixture onto each slice of bread, making sure you coat the surface evenly.

Don’t drown it, but don’t be stingy either. You want enough oil to crisp up the bread.

The red pepper flakes add a tiny kick. Leave them out if you’re not into spice.

Step 3: Place the bread on a baking sheet and bake at 400°F for 6 to 8 minutes until golden and crispy.

Keep an eye on it. Olive oil can make things brown faster than butter.

You’re looking for crispy edges and a golden top. The garlic should be fragrant but not burnt.

Step 4: Remove from the oven, sprinkle with a bit more sea salt if you want, and serve immediately.

The sea salt on top adds a nice crunch. It’s a little thing but it matters.

These are lighter and honestly kind of addictive. I make this every time I want garlic toast but don’t want to feel too full.

5. Garlic Parmesan Toast

Ingredients:

6 slices of white bread
4 tablespoons butter, softened
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Fresh parsley, chopped

Instructions:

Step 1: Preheat your oven to 375°F and prepare a baking sheet.

Line it with foil or parchment to make cleanup easier. You don’t want Parmesan stuck to your pan.

Make sure the oven’s hot before you start. Cold ovens equal sad, soggy toast.

Step 2: Mix the softened butter with minced garlic and garlic powder until smooth.

Double garlic? Yep. It’s worth it. The fresh garlic gives you flavor and the powder adds depth.

This step takes like 30 seconds. Just stir it together and you’re good.

Step 3: Spread the garlic butter on each slice, then sprinkle generously with Parmesan and a light dusting of paprika.

The Parmesan gets crispy and salty in the oven. It’s honestly the best part.

Paprika adds color and a tiny bit of smoky flavor. You don’t taste it much but it looks pretty.

Too thick? Add a splash of melted butter to the mix. Not enough Parmesan? Add more. You’re in control here.

Step 4: Bake for 8 to 10 minutes until the edges are golden and the Parmesan is crispy.

The cheese should look toasted, not just melted. That’s when it’s got the best texture.

Let it cool for a minute. The Parmesan will harden up a bit as it cools and get even crispier.

6. Spicy Garlic Toast

Ingredients:

6 slices of whole wheat bread
3 tablespoons butter, softened
3 cloves garlic, minced
1/2 teaspoon red chili flakes
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon fresh cilantro, chopped

Instructions:

Step 1: Combine softened butter, garlic, chili flakes, cayenne, black pepper, and cilantro in a bowl.

This one’s got a kick. If you’re not into spicy, cut the cayenne in half or skip it.

The cilantro adds freshness that balances the heat. If you hate cilantro, use parsley instead.

Step 2: Spread the spicy garlic butter on each slice of bread, covering it completely.

Don’t leave dry spots. The butter protects the bread from drying out in the oven.

You can taste the mix before spreading if you want to adjust the spice level. I do this every time.

Step 3: Toast the bread under the broiler for 2 to 3 minutes, watching closely so it doesn’t burn.

Pause here. Seriously, don’t walk away. The broiler is fast and unforgiving.

You want golden brown with crispy edges. The butter should be bubbling and the garlic fragrant.

Step 4: Remove from the oven and let cool slightly before serving.

The heat mellows a tiny bit as it cools. But it’s still spicy. In a good way.

I make this when I’m having soup or chili. The spice just works with those.

Not sure when it’s done? Look for bubbles and browning. That’s your signal.

7. Garlic Butter Texas Toast

Ingredients:

6 slices of Texas toast bread
5 tablespoons butter, softened
4 cloves garlic, minced
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1 tablespoon fresh parsley, chopped

Instructions:

Step 1: Mix softened butter with garlic, garlic salt, onion powder, and parsley until well combined.

Texas toast is thicker than regular bread, so you need more butter. Don’t skimp.

The onion powder is optional but it adds a savory depth that’s really good.

Step 2: Spread a generous amount of garlic butter on each slice, making sure to cover the entire surface.

These slices are big, so use plenty of butter. You want it soaked in but not dripping.

The thickness means it won’t get soggy. It’ll stay soft inside and crispy outside.

Step 3: Place on a baking sheet and bake at 375°F for 10 to 12 minutes until golden and crispy on the edges.

This takes a bit longer because the bread is thicker. Be patient.

Quick check: the edges should be toasted and the top should look buttery and golden.

Only have regular bread? That works too, just reduce the baking time to like 7 minutes.

Step 4: Serve hot, straight from the oven for the best texture and flavor.

These are perfect with steak or pasta. The thick bread soaks up sauce like a champ.

Let them cool for just a minute. The butter is molten. Learned this from my mom.

8. Garlic Toast with Mozzarella and Tomato

Ingredients:

4 slices of ciabatta bread
3 tablespoons butter, melted
2 cloves garlic, minced
8 slices fresh mozzarella cheese
2 medium tomatoes, sliced
1 tablespoon balsamic glaze
Fresh basil leaves
Salt and pepper to taste

Instructions:

Step 1: Preheat your oven to 400°F and arrange the ciabatta slices on a baking sheet.

Ciabatta has a great texture for this. It gets crispy outside but stays chewy inside.

Line your pan with parchment. The cheese and tomato juice can get messy.

Step 2: Brush each slice with the garlic butter mixture, then layer mozzarella slices on top.

The butter goes on first to flavor the bread. Then the cheese melts into it.

Use fresh mozzarella if you can. It melts better and tastes way better than the shredded stuff.

Step 3: Add tomato slices on top of the cheese, season with salt and pepper, and bake for 10 to 12 minutes.

The tomatoes release juice as they bake, which soaks into the cheese. It’s so good.

Don’t worry if it looks wet. That’s normal. The bread can handle it.

Wondering if you can use cherry tomatoes? Totally. Just slice them in half.

Step 4: Drizzle with balsamic glaze, top with fresh basil, and serve immediately.

Okay, now the fun part. The balsamic adds sweetness and tang that ties everything together.

This is basically a caprese salad on toast. And it’s incredible.

Only skip the basil if you absolutely have to. It really makes this pop.

9. Vegan Garlic Toast

Ingredients:

6 slices of sourdough bread
4 tablespoons vegan butter
3 cloves garlic, minced
1 tablespoon nutritional yeast
1/2 teaspoon dried basil
1/4 teaspoon salt
1 tablespoon fresh parsley, chopped

Instructions:

Step 1: Combine vegan butter, minced garlic, nutritional yeast, basil, salt, and parsley in a bowl.

Vegan butter works just as well as regular. You won’t even notice the difference.

Nutritional yeast gives it a cheesy, savory flavor without any dairy. It’s kind of amazing.

Step 2: Spread the mixture evenly on each slice of sourdough bread.

Sourdough holds up really well and has great flavor on its own. Perfect for this.

Make sure you spread all the way to the edges. Dry corners are sad.

Step 3: Toast under the broiler for 2 to 3 minutes until golden and crispy.

Watch it closely. The broiler doesn’t care if you’re vegan or not. It’ll still burn your toast.

You want the edges crispy and the garlic fragrant. That’s your cue to pull it out.

Step 4: Remove from the oven, let cool slightly, and enjoy.

These are lighter but still super flavorful. I make them when I want something that won’t sit heavy.

Not vegan but curious? Try this anyway. It’s legitimately good.

Trust the process. Even if you’re skeptical about vegan butter, this will surprise you.

10. Air Fryer Garlic Toast

Ingredients:

6 slices of sandwich bread
3 tablespoons butter, softened
3 cloves garlic, minced
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
Salt to taste

Instructions:

Step 1: Mix softened butter with garlic, garlic powder, Italian seasoning, and a pinch of salt.

The air fryer makes this ridiculously fast. Like, dangerously fast.

Use regular sandwich bread. It fits perfectly in most air fryer baskets.

Step 2: Spread the garlic butter on each slice of bread, covering the surface completely.

Don’t go too thick or it’ll drip into the air fryer. Just enough to coat.

The air fryer circulates heat so you need less butter than you’d think.

Step 3: Place the slices in the air fryer basket in a single layer and cook at 350°F for 4 to 5 minutes.

Hold on. Check at 4 minutes. Some air fryers run hot and you don’t want burnt toast.

Flip them halfway if you want both sides crispy. I usually don’t bother and just do one side.

Step 4: Remove carefully, let cool for a minute, and serve.

These come out so crispy. Way crispier than the oven, honestly.

I burned this once by walking away for literally one minute. Set a timer.

Too thick? It’s fine. Just add 30 seconds. Not crispy enough? Same thing. You’ll figure out your air fryer’s sweet spot.

This is my go to on busy weeknights. It’s done before the pasta water even boils.

Final Thoughts

There you go. Ten ways to make garlic toast that’ll have everyone asking for seconds. Try one tonight. Or try all of them this week. You really can’t go wrong with garlic and butter. Let me know which one becomes your favorite!