Easiest Ever Garlic Bread

Photography Credit: Elise Bauer

We’ve all been there. The soup, sauce, or whatever it is you’re making is almost ready and you have completely forgotten about the garlic bread. You madly dash to turn on the broiler and then realize that the soup, sauce, or whatever will be cold by the time the garlic bread is done. A wave of disappointment overtakes you as you realize what you will be missing. But it would be so much better with garlic bread!

The following quickie garlic bread is made for situations such as these. As long as you have a toaster, some olive oil, and a clove of garlic, you’re good. Of course it’s not the same as oven-roasted, butter, garlic, and herb-infused, Parmesan-crusted garlic bread. If you have the luxury of time, by all means go for the fully monty. But if not, or if you just want a few slices of toasted bread lightly touched with garlic to go with your meal, then this recipe is made for you.

Easiest Ever Garlic Bread Recipe

  • Prep time: 3 minutes


  • 1 to 4 slices of rustic bread
  • A drizzle of olive oil for each slice
  • One large fresh garlic clove


1 Toast one or two slices of bread.

2 Drizzle or brush a little olive oil over one side of the toasted bread.

easy-garlic-bread-3 easy-garlic-bread-4

3 Cut a garlic clove (peel still on) in half, on the diagonal. Gently rub the cut side of the garlic clove over the olive oil-brushed toasted bread.

Alternatively, you can brush the toast with the garlic first, and then drizzle with olive oil or spread with butter. Both ways work.

Tip: If you have leftover slices of garlic bread, cut them up into squares for croutons. Store in an airtight bag or jar at room temp for a day or two. You can also process them in a blender or food processor for garlicky breadcrumbs.

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Showing 4 of 17 Comments

  • Charles

    To make it even more garlicky, here’s a hot tip: slice or even just smash a few pieces of garlic, put them in a bowl with some olive oil, and microwave it for 10-15 seconds (just needs to bubble for a few seconds). Instant infused garlic oil! Brush that on some bread and broil it and BAM. Perfect garlic bread.

  • Grammie

    I just found your blog while looking for a good Potato Skin recipe. I found yours http://www.simplyrecipes.com/recipes/potato_skins/ which I can tell is a very good one (as an, uh hum, older woman I’ve done a lot of cooking, much of it with my Mama, who passed away in 2005 at age 100) and will make it shortly. Despite all that experience I learned something from you (why my baking sheets/pans sometimes buckle in the oven) that had mystified me for years. Mama and I always saved our original equipment broiler pans when buying a new stove but had only used them for broiling. Now I feel rather dumb to not have figured it out in all these years. Thank you so much!

    Mama and I made garlic bread this way for years but with a quick sprinkling of freshly grated Parmesan as the last step. I highly recommend it to all your readers.

    In fact any artisan bread can be easily toasted this way and you and your readers might enjoy my family’s favorite ways to enjoy bread this way. Toasted french bread goes great with breakfast foods, especially sunny side up, poached or soft boiled eggs topped off with mugs of cafe au lait (very very strong coffee lightened with generous amounts of scalded whole milk).

    I’m very glad to have found your site and will be back.

  • aseen

    another way you can do it is to mix garlic with butter and spread it on a slice of bread. then you can toast it.

  • Todd Shaffer

    This is not only the easiest way, it’s the best tasting garlic bread ever!

  • CAH

    This is how my (Greek) mother always made us garlic bread growing up. Or, she’d toast a whole split baguette in the oven, then rub the entire thing with the garlic and drizzle with oil.

    I know garlic bread is perfect on its own, but I’ve had a bad habit lately of making two slices as shown above, then stuffing them with mozzarella. Garlic Bread Grilled Cheese? So good.

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