Wedge Of Garlic Toast Recipe

Soften and combine

Allow the butter to come to room temperature (or warm briefly in a microwave for 8–10 seconds until easily spreadable). Place softened butter in a mixing bowl.

Add the finely minced garlic, chopped parsley, lemon juice, grated Parmesan (if using), salt and black pepper to the butter. Mix thoroughly with a fork or spatula until evenly combined and smooth. Taste and adjust seasoning—add a touch more salt or lemon if desired.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Place the loaf on a cutting board. Using a sharp serrated knife, cut the loaf lengthwise into quarters or wedges: first halve the loaf lengthwise, then cut each half into two long quarters (so you end up with four long wedge-shaped pieces). Alternatively, you may slice into 1-inch thick diagonal slices if preferred, but for a classic "wedge" presentation cut into four long wedge pieces.

Place the wedge pieces cut-side up on the prepared baking sheet. If using, lightly brush the crusts with olive oil to promote crisping.

Divide the garlic butter evenly among the wedge cut-sides and spread to the edges using a knife or offset spatula, covering the surface in a thin, even layer. Sprinkle the optional red pepper flakes across the buttered surfaces if using.

Bake in the preheated oven for 10–12 minutes, until the butter has melted and the tops are bubbly. For a more toasted, golden top, switch the oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Remove the garlic toast wedges from the oven. If desired, sprinkle a little extra chopped parsley or a light dusting of grated Parmesan for garnish.

Allow to cool for 1–2 minutes, then cut into serving portions (if whole wedges were left long, slice into 2–3 pieces crosswise) and serve warm.