Introduction

Grilled garlic bread is a simple yet irresistible treat that pairs perfectly with any meal or stands alone as a savory snack. Crispy on the outside, buttery and garlicky on the inside, this recipe uses fresh garlic and a quick grill to create mouthwatering flavor.

The image shows three thick slices of toasted bread arranged closely next to each other. Each slice has a golden-brown, crispy crust with a crumbly texture on top, sprinkled with finely chopped green herbs and small bits of toasted seasoning. The inside of the bread is soft and airy, visible on the middle slice. The slices are placed on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bread loaf (fairly flat rather than tall, see Note 1)
125 g / 1 stick salted butter (or unsalted butter + 3/4 tsp salt)
3 garlic cloves, very finely chopped (do not use crushed or jarred, see Note 2)
1 tbsp finely chopped parsley (optional)

Instructions

Step 1: Preheat your BBQ to medium-high heat to get it ready for grilling.
Step 2: Melt the butter in a small saucepan over medium-high heat.
Step 3: Add the finely chopped garlic and salt to the melted butter. Stir gently until the garlic turns light golden and the salt has fully dissolved.
Step 4: Remove the saucepan from heat immediately and let the garlic infuse into the butter for a few minutes.
Step 5: Slice the bread loaf in half lengthwise, or alternatively use thick individual slices of bread.
Step 6: Spoon slightly more than half of the garlic butter onto the cut face of the bread, taking care to avoid the garlic bits. Brush a little butter on the other side as well.
Step 7: Place the bread cut side down on the grill. Cook for 3 to 5 minutes, or until the edges become crusty and golden, then flip the bread.
Step 8: Brush away any burnt garlic bits from the grill surface, then baste the remaining garlic butter on the now grilled side of the bread. You may add the garlic bits for extra flavor and texture, if desired.
Step 9: Grill the second side until it becomes crusty, about 3 minutes. Remove from the grill, sprinkle with chopped parsley if using, then cut and serve immediately.

Tips & Variations

Use fresh garlic finely chopped by hand to avoid bitterness and preserve flavor—avoid pre-minced or crushed garlic from jars.
For a richer flavor, add a pinch of smoked paprika or grated Parmesan cheese before grilling.
If you don’t have a BBQ, you can grill this bread on a hot grill pan or under a broiler, watching carefully to prevent burning.
Choose a rustic, fairly flat bread like ciabatta or baguette for best results—thin slices crisp up nicely.

Storage

Grilled garlic bread is best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days at room temperature. To reheat, place slices under a broiler or toast in a pan to bring back crispness. Avoid microwaving as it can make the bread chewy.

How to Serve

The image shows three pieces of toasted bread cut into rectangular shapes, arranged close to each other on a white marbled surface. Each piece has a thick base layer of soft, porous white bread with a golden, crispy top layer covered in a light coating of melted butter and small browned spots from toasting. Scattered finely chopped green herbs and tiny specks of toasted garlic decorate the top, adding texture and color contrast to the golden surface. The toast edges display a light char, giving a slightly uneven texture to the crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this garlic bread without a BBQ?

Yes, you can grill the bread in a grill pan on the stove or under a broiler in your oven. Just watch closely to avoid burning and aim for a golden, crusty texture.

Why should I avoid crushed or jarred garlic?

Fresh, finely chopped garlic provides a clean, vibrant flavor and better texture. Crushed or jarred garlic can sometimes taste bitter or overpower the butter, and it won’t infuse as nicely during cooking.