If you’re hunting for a fun, family-friendly Halloween snack, this ghostly garlic bread recipe is your new go-to. It’s the same buttery, garlicky classic you love—shaped like little ghosts with melty “mozzarella sheets” and olive “eyes.” I’ve tested this twice for party tables and once for a weeknight dinner, and the results were consistent: crisp edges, soft centers, and a big wow factor with minimal effort. You’ll get all the cozy garlic-bread flavor with a playful spooky twist, plus easy swaps for dairy-free, vegan, and gluten-free options.
At a Glance
- Servings: 8 ghost toasts (4–6 servings)
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Estimated Cost: $6–$9 (US)
Ingredients (for Ghostly Garlic Bread Recipe)
Bread & Toppings
- 1 large French baguette (about 14–16 oz / 400–450 g), or 1 Italian loaf
- 5 tbsp (70 g) unsalted butter, softened (see swaps for dairy-free/vegan)
- 2 tbsp (30 ml) extra-virgin olive oil
- 4 large garlic cloves, finely grated or minced (about 16 g)
- ½ tsp fine sea salt (3 g), or to taste
- ¼ tsp black pepper (1 g), optional
- ¼ tsp red pepper flakes (1 g), optional for mild heat
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 cup (100 g) shredded low-moisture mozzarella (or slices you can trim into ghost shapes)
- 8–12 small olive pieces (black or green) for “eyes” and optional “mouths”
- Optional: 2 tbsp (20 g) finely grated Parmesan (or dairy-free parm), for extra savory bite
Tools
- Baking sheet lined with parchment
- Small mixing bowl
- Ghost-shaped cookie cutter (optional) or a small knife for shaping
Swaps & Notes (Dietary-Friendly)
| Need | Swap/Note |
|---|---|
| Dairy-free/vegan | Use vegan butter (70 g) + dairy-free mozzarella; optional dairy-free Parmesan. |
| Gluten-free | Use a quality gluten-free baguette/loaf; cut slightly thicker to keep structure. |
| Lower sodium | Reduce salt to ¼ tsp and skip Parmesan; boost parsley and lemon zest (½ tsp / 1 g) for brightness. |
| No cookie cutter | Cut bread slices, then trim into loose ghost shapes with a paring knife. Imperfect edges look spooky! |
| Stronger garlic | Add ½ tsp (1 g) garlic powder to the butter mix alongside fresh garlic for depth. |
| Milder garlic | Lightly sauté minced garlic in 1 tsp (5 ml) olive oil for 30–45 seconds; cool, then mix in. |
| Air fryer | Cook at 350°F (175°C) for 5–7 minutes; check early to prevent over-browning. |
Tested notes: I tried both baguette and Italian loaf. Baguette gives crisper edges and cute small ghosts; Italian loaf yields fuller, softer ghosts. Mozzarella slices trimmed into wavy “ghost sheets” melt more evenly than shreds.
Step-by-Step Instructions (Ghostly Garlic Bread Recipe)
- Prep the bread and oven.
Preheat oven to 400°F (205°C). Line a baking sheet with parchment. Slice baguette on a bias into 8 slightly thick pieces (about ¾ in / 2 cm). Trim each slice into a ghost silhouette (rounded head, wavy bottom). - Make the garlic butter.
In a small bowl, mix softened butter, olive oil, garlic, salt, pepper, and red pepper flakes until smooth. Stir in parsley. - Spread and pre-toast.
Generously spread the garlic butter on each ghost slice. Bake cut side up for 6–7 minutes, until edges start to turn lightly golden. - Add melty “ghost sheets.”
Top each slice with mozzarella (slices or a small mound of shreds shaped like a sheet). If using Parmesan, sprinkle a pinch around the “sheet” for extra flavor. Return to oven for 4–6 minutes, until cheese melts and just begins to bubble. - Add the faces and finish.
Press olive “eyes” (and a tiny “mouth,” if you like) into the melted cheese. Bake 1 more minute to set. Serve hot.
Pro Tips & Variations
- Shape smart: If you don’t have a cookie cutter, lightly sketch a ghost outline with the tip of your knife, then trim. Rustic edges read more “ghostly.”
- Cheese behavior: Low-moisture mozzarella melts into a smooth blanket. Fresh mozzarella releases more moisture—pat it dry first if you use it.
- Even toast: Pre-toasting with garlic butter prevents soggy centers and keeps edges crisp when cheese is added.
- Flavor boosters: A micro-grate of lemon zest and a pinch of onion powder add dimension without overpowering the garlic.
- One-pan party: Assemble on the sheet and bake right before guests arrive. The last 1–2 minutes with olive eyes is the fun showtime step.
- Air fryer option: 350°F (175°C), 5–7 minutes total. Add cheese after minute 3, then finish with olives. Check early—air fryers vary.
- Cheesy variation: Add a thin layer of ricotta (or dairy-free ricotta) under the mozzarella for extra creaminess; season ricotta with salt, pepper, and parsley.
- Herb swap: Basil or chives work; keep parsley for classic garlic-bread flavor.
- Spice it up: A tiny drizzle of hot honey right before serving gives a sweet-heat contrast (use a vegan hot syrup if needed).
Serving Suggestions
- Halloween spread: Pair with tomato soup “blood bowls” (simple marinara thinned with veggie broth) for dunking.
- Pasta night: Serve alongside creamy pasta, roasted broccoli, or a big green salad with lemon vinaigrette.
- Party platter: Mix with non-spooky garlic knots and crudités for texture variety.
- Kid-friendly: Let kids place olive eyes on cooled slices, then pop back in the oven to set.
Storage & Reheating
Storage:
- Cool completely. Store in an airtight container at room temp up to 6 hours or refrigerate 2–3 days.
- For longer storage, freeze tightly wrapped slices for 1–2 months.
Reheating:
- Oven: 350°F (175°C) for 6–8 minutes (from fridge) or 10–12 minutes (from frozen).
- Air fryer: 320–330°F (160–165°C) for 3–5 minutes; check early.
- Safety: Reheat to 165°F (74°C) in the center. Avoid multiple reheats for best quality.
Quality tip: If cheese weeps moisture after chilling, blot lightly before reheating to keep the top glossy, not oily.
Troubleshooting
- Cheese slid off: Slices were too domed or butter pooled. Slightly indent the center of each slice with your fingers before topping.
- Soggy bottom: Skip fresh mozzarella or pat it very dry. Pre-toast with butter in Step 3 as directed.
- Garlic too sharp: Lightly sauté the garlic in 1 tsp olive oil for 30–45 seconds, cool, then mix in.
- Not ghosty enough: Trim the cheese into a wavy “sheet” and place it so it overhangs slightly. Add a tiny olive sliver for a “mouth.”
FAQs
Q1: Can I make ghostly garlic bread ahead?
A1: Yes. Shape and butter the bread, then refrigerate on a tray, loosely covered, up to 24 hours. Add cheese and bake right before serving.
Q2: What’s the best bread for clean shapes?
A2: A day-old baguette is sturdy and trims cleanly. Gluten-free loaves also work if you cut slightly thicker slices.
Q3: How do I make this dairy-free?
A3: Use vegan butter and dairy-free mozzarella. Add nutritional yeast or dairy-free Parmesan to boost savoriness.
Q4: Can I toast these in a toaster oven?
A4: Yes. 375–400°F (190–205°C) for similar times; watch closely as toaster ovens brown faster near the coil.
Nutrition (per serving)
Estimated for 1 ghost slice (1/8 of recipe), with mozzarella and butter:
Calories: ~210; Protein: 8 g; Carbs: 22 g; Fat: 10 g