Toasted Garlic Bread
There's something about the smell of garlic and butter hitting a hot oven that makes everyone in the house suddenly appear in the kitchen. This toasted garlic bread is one of those recipes you'll find yourself making on repeat — not because it's fancy, but because it's just that good. It comes together in minutes with ingredients you probably already have sitting in your pantry.
Ingredients
- 1 loaf Italian bread thick-cut; day-old works great
- 4 tbsp unsalted butter softened to room temperature
- 4 cloves garlic freshly crushed
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano or Italian seasoning
- ¼ tsp salt to taste
- ¼ tsp black pepper freshly cracked
- 1 cup shredded mozzarella optional
Instructions
- Pull out all your ingredients and set them on the counter.
- Position an oven rack roughly 6 inches below the broiler and switch the broiler on to preheat. Slice the bread into 10 even pieces, about 1 inch thick.
- In a small bowl, combine butter, crushed garlic, olive oil, oregano, salt, and pepper. Stir until well blended. Generously coat one side of each bread slice and arrange butter-side up in a single layer on a baking sheet.
- Slide the baking sheet under the broiler and keep a close eye on it. Toast until the edges turn light golden brown, about 3 minutes.
- Scatter shredded mozzarella evenly over each slice and return to the broiler. Let the cheese bubble and develop golden spots, about 2 more minutes.
- Transfer to a serving plate and bring to the table immediately while the cheese is still gooey and the edges are crisp.
Notes
- Use day-old bread for the crispiest results — fresh loaves can go soggy under the broiler.
- Never walk away while broiling; ovens vary and toast can burn in seconds.
- Freshly shredded mozzarella melts more evenly than the bagged pre-shredded kind.
- The garlic butter mixture can be refrigerated for up to a week or frozen for up to a month.
- Reheat leftovers in the oven at 375°F for 5 minutes — skip the microwave to keep them crisp.