Spread the butter on the cut side of the ciabatta, so it’s spread on pretty thickly – I use a butter knife of the back of a spoon for this. If you’re using thickly sliced bread, spread the mixture on one side of the bread, so the butter side is facing up when it’s on the baking tray.
Place in the oven for 10-12 minutes until the edges of the bread are golden and the butter has melted into the bread.
Remove from the oven and carefully slice each piece of bread into 6 slices. Sprinkle on a the fresh parsley before serving.
1 tbsp freshly chopped parsley
Video
Notes
Note 1: Ciabatta swapsYou can swap the ciabatta for a baguette/French bread or thick slices of crusty bread – such as sourdough or tiger bread.Make ahead tipYou can make the garlic butter ahead and store it in the refrigerator, covered, for up to a week. Remove from the refrigerator a couple of hours before using to allow it to soften.Nutritional info is approximate and is per slice (this recipe makes 12 slices)