roasted garlic bread

garlic bread

Sometimes simple is just better.  This garlic bread is a perfect example of this tenet.  Garlic becomes so mellow after roasting that you can use a whole bulb on this one loaf of bread without it becoming overpowering.  If you are leery of using the entire bulb, just use half for the bread, and then use the rest to spread on crackers or use for some other appetizer (there are many good dip recipes calling for roasted garlic out in the world).

This recipe is a little fussy (but worth it) to make on its own – I like to make it when I’m already roasting garlic for another purpose.  Then I can simply pop another bulb in the oven, and use it later (within a day or two) for this garlic bread.

garlic bread2

Garlic Bread with Roasted Garlic Spread

Adapted from

Yields 4 to 6 servings


1 bulb garlic
1/2 tablespoon extra-virgin olive oil
1 small loaf French bread
2 tablespoons unsalted butter at room temperature
2 teaspoons fresh parsley, chopped
1 tablespoon Romano (or Parmesan), grated
salt, to taste


  1. Preheat oven to 375 degrees F.
  2. Remove outer papery skins from garlic bulb and cut off the top of the bulb so each clove is exposed.  Place bulb in tin foil cup, drizzle with olive oil.  Enclose the bulb completely in the foil and place in the oven; roast for 45 to 60 minutes, until garlic is soft.  Allow garlic to cool to room temp.
  3. Squeeze the garlic out of the top of the cloves into a small bowl.  Mix well with butter, parsley, and grated Romano cheese.
  4. Set the oven to broil.  Slice the loaf in half and place cut side up on a baking sheet.  Spread garlic butter mixture on bread halves.
  5. Broil for about 5 minutes, until golden brown and toasted.  Sprinkle with salt (optional).

*Originally created September 30, 2009


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