Roasted Garlic Bread
Yield: serves 4-6 as an appetizer
Servings: 6 (as an appetizer)
- 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
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.
All images and text ©The Little Epicurean
- Store leftover roasted garlic bread in an airtight container in the fridge for up to three days. Reheat in a toaster oven.