Easy Garlic Toast

Waste not, want not, right?  Right!  In my kitchen, waste old bread, and you’ll miss out on the very best, easiest ever side: GARLIC TOAST.  I am addicted to garlic.  And this is a super fast way to squeeze some in to a meal. 

Notice I don’t call it “Garlic Bread.”  This isn’t an artisan loaf with whole pieces of garlic woven throughout the crumb or baked into the crust.  This is actually just toast.  

It’s a frugal treat and a great way to use up bread that’s just about to go stale.  Almost every kitchen in America probably has a little baggie like this stashed in a corner:

This recipe is one way I’ve learned to save my family money and use up our left overs.

Here’s what to do:

Easy Garlic Toast


-Several pieces of stale bread, or a thin loaf that you’d like to slice through sideways if it happened to come out particularly flat, etc etc etc

-Butter or margarine

-Garlic salt (or use garlic powder plus salt)

-Dried or fresh parsley


Lay out your slices or loaves so that there is a cut side facing up.  Spread the bread generously with butter or margarine, and sprinkle with garlic salt.  Follow with salt if using garlic powder. 

Sprinkle parsley all over the top of the bread.

It’s easiest to control how this comes out if you make it in a toaster oven.  It will probably take anywhere between 5 and 10 minutes on a normal toast setting to get a nice golden brown on the edges of the bread. 

However, you can make it move along faster by setting it on broil, or by actually making the Garlic Toast under the broiler in your oven.  Just be sure to watch it, because it will get blackened FAST (I just did that accidentally on Easter).


Amazing garlic toast!  A frugal use for old or flat bread, masquerading as a culinary delight!

This slice is made from our Everyday Italian Loaf…

…and these slices are made from a rich, wheaty artisan loaf.

For a picture-free, easy-to-print version of this recipe, please click on the following link:



3 thoughts on “Easy Garlic Toast

    • It was a favorite recipe of mine that my mother used to make. She would slice a whole Italian loaf horizontally and put it under the broiler just before serving lasagna, etc. YUM. I wonder if it would be good with grated Parmesan or Romano cheese?

  1. Pingback: Pregnant Cooking: Frugal Takeout 101 | The Full Vine

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