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Roasted Garlic Bread

Roasted Garlic Bread

Yield: serves 4-6 as an appetizer
Servings: 6 (as an appetizer)
Author: Maryanne Cabrera


  • 2 large heads of garlic
  • olive oil, for drizzling
  • 1 pound loaf French bread, or Italian bread
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon fine sea salt
  • 1/4 teasppon ground black pepper
  • 4 Tablespoons grated parmesan cheese
  • chopped fresh parsley, to garnish


Roasted Garlic:

  • Preheat oven to 400 degrees F.
  • Peel the papery outer layers of garlic head (bulb) until the cloves are exposed. Using a sharp knife slice off about 1/2-inch from the top of the cloves to expose the garlic. You may have to angle your knife to expose the cloves on the outside.
  • Place garlic heads in an oven safe pan (muffin tin or ramekin work great). Lightly drizzle a olive oil over each garlic head. Rub olive oil over each exposed garlic clove. Cover garlic heads with aluminum foil.
  • Bake for 30-40 minutes until the garlic cloves can be easily pierced with a fork. Allow garlic to cool. Once garlic is cool enough to handle, extract the roasted garlic by squeezing the bulb.

Roasted Garlic Butter:

  • In a medium bowl, combine softened butter, extracted roasted garlic, salt, black pepper, and 2 tablespoons of grated parmesan cheese. Mix until smooth.


  • Slice French bread in half horizontally. Place bread cut side up on a baking sheet. Evenly spread roasted garlic butter over bread. Sprinkle remaining 2 tablespoons of grated parmesan cheese over bread.
  •  Set buttered bread until broiler for 90 seconds to 2 minutes until butter has melted and bread is lightly toasted. Allow to cool for 3-5 minutes. Slice bread using a serrated knife. Garnish with chopped parsley. Enjoy warm.


  • Store leftover roasted garlic bread in an airtight container in the fridge for up to three days. Reheat in a toaster oven.
All images and text ┬ęThe Little Epicurean