Garlic Bread with Olive Oil and Parsley

Garlic bread with olive oil and parsley is rustic and vibrant. Instead of butter, it uses fruity olive oil, raw garlic, and fresh herbs. Perfect for soaking up meatball sauces, this quick side is a tapas table essential, adding freshness and crunch.

Course Main Course

Cuisine European, Mediterranean, Spanish

Diet Vegan, Vegetarian

Keyword Fresh parsley, Garlic bread, Herb roasted, Herbed bread, Olive oil, Rustic loaf, Simple side, Spanish bread, Tapas bread, Toasted slices

Prep Time 5

Cook Time 5

Servings Servings

Calories 265

Author Spooning & Forking

Ingredients

1 Baguette or ciabatta, sliced into thick pieces
3 cloves Garlic peeled
4 tbsp Olive oil extra virgin
2 tbsp Fresh parsley finely chopped
1 pinch Sea salt flaky

Instructions

Lightly toast the bread slices under a grill or in a hot oven until golden. Rub each slice with a peeled garlic clove, pressing firmly so the raw garlic infuses the bread. Drizzle generously with olive oil, sprinkle with parsley, and finish with a pinch of salt. Serve warm.

Notes

Choose good bread — crusty on the outside, soft inside. Day-old bread works well, as it crisps nicely when toasted. Use high-quality extra virgin olive oil. Spanish oils from Andalucía or Catalonia are particularly good, offering grassy, peppery notes. Fresh parsley adds colour and freshness that balances the garlic.

Nutrition