This is an extremely simple but foolproof recipe for excellent garlic bread. The roasting of the garlic takes a bit of forethought but is very much worth the effort as it provides a highly garlicy flavor without the bite of raw garlic or the dried out texture of powdered.
Ingredients
- 1 long baguette loaf
- 1 whole head fresh garlic
- 4-6 tbsp softened butter (depending on the size of your bread)
- 1/2-1 cup Italian cheese of your choice (Parmesan, Romano, Fontina, Mozzarella) See Notes
- 1-2 tbsp fresh or dried parsley
- Salt and Pepper to taste
Instructions
- Slice the dried top off the whole head of garlic exposing just the tops of the raw cloves. Place on a sheet of aluminum foil. Sprinkle with olive oil, and a bit of salt and pepper. Enclose the garlic in the foil packet and bake, 375° for about an hour or until the garlic is completely tender. Allow to cool.Once cooled, remove roasted garlic cloves to a cutting board. You can either pick them out with a fork or squeeze the whole head. I find I get a better yield if I pull the cloves out individually. Mash the cloves with the side of a chefs knife, mincing if necessary to form a soft paste. Add the paste to the softened butter, season with a bit of salt and pepper to taste, and mix with a fork until you have a homogenous paste.Cut the baguette in half and then lengthwise, spread the butter mixture evenly over the bread. Garnish with cheese of your choice. My favorite is grated fontina with a sprinkling of parmesan over the top.Bake in 350-400° oven (I usually just match to whatever else I am cooking) until it is golden and melted, about 15-20 minutes. Alternatively, you can cook it under the broiler quickly, probably 5-7 minutes. Regardless of your method, make sure to watch it carefully.Garnish with parsley and serve immediately.HAPPY EATING!!
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