Skip to main content

Bite-Size Garlic Bread with Fresh Herbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated vegetarian appetiser offers a playful twist on the traditional garlic baguette. By using cubes of rustic sourdough and a refined garlic butter enriched with a white wine reduction, these bite-size morsels deliver a concentrated burst of savoury flavour. The combination of crispy edges, a soft centre and a kick of dried chilli makes them an irresistible addition to any party spread or a dinner party starter.

Preparing these garlic bread bites is remarkably straightforward, and the herb-infused butter can be made up to three days in advance to save time. Simply toast the bread, apply the seasoned butter and finish in a hot oven until bubbling. Finished with a fresh scatter of parsley and chives, they are best served immediately while the butter is warm and fragrant.

In this article:

Video picks

Continue reading below

Ingredients for Bite-Size Garlic Bread with Fresh Herbs

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

  • 3 tablespoons white wine

  • 4 garlic cloves, very finely minced

  • 1 1/2 sticks (12 tablespoons ) high-quality salted butter, at room temperature

  • 1 teaspoon red-pepper flakes

  • 1 teaspoon dried oregano

  • 3/4 teaspoons kosher salt

  • 2 tablespoons chopped flat-leaf parsley

  • 2 tablespoons chopped chives

How to make Bite-Size Garlic Bread with Fresh Herbs

Back to contents

Preheat oven to 232°C. 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 teaspoons ) of the flavoured 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 flavoured butter can be made up to 3 days in advance and stored in the refrigerator.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.