Bite-Size Garlic Bread with Fresh Herbs

Bite-Size Garlic Bread with Fresh Herbs

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  • Prep Time


  • Total Time


  • Servings



  • 1

    loaf miche or rustic sourdough bread, crust removed, cut into 1-inch cubes

  • 3

    tablespoons white wine

  • 4

    garlic cloves, very finely minced

  • sticks (12 tablespoons) high-quality salted butter, at room temperature

  • 1

    teaspoon red-pepper flakes

  • 1

    teaspoon dried oregano

  • ¾

    teaspoon kosher salt

  • 2

    tablespoons chopped flat-leaf parsley

  • 2

    tablespoons chopped chives


Preheat oven to 450°F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes. Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl. Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving. Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes. Arrange the cubes on a serving platter and sprinkle with herbs. Serve immediately. The flavored butter can be made up to 3 days in advance and stored in the refrigerator.


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