Today I have a very special treat for you. I’m going to share my recipe for garlic bread! (…hearing crickets chirp.) Of course this is for real! Why would you think otherwise? Because maybe garlic bread isn’t too exciting?
Au contraire mon frère! Garlic bread has the ability to be so much more than a dab of butter and a sprinkle of the powdered stuff. There is a difference. I’m not saying toss your ye old faithful powder; it can be used for a plethora of other things. Just keep it off of your bread.
Don’t believe me? Just watch this. 😉
Roasted Garlic Bread
- 4-6 slices good quality bread such as a nice Sourdough or Crusty Italian Loaf
- 2 Bulbs fresh garlic
- 1 stick real butter, softened – I use Kerrygold
- 1/4 tsp. salt
- 1/4 cup GOOD Olive Oil
- 1 sprig fresh Thyme
- 3 tbsp. Parmesan Cheese
Cut 1/4 inch off of the top of each garlic bulb using a sharp knife (cut garlic shown in the above photo). Place bottom side down in a small baking dish or ramekin with a lid that can tolerate high temperatures. If you do not have a lid, wrap tightly with foil before placing in the oven. Drizzle garlic with olive oil and sprinkle with salt. Place sprig of Thyme on top of garlic. Place lid on dish or wrap tightly with foil, then roast garlic at 400 degrees for about 45 minutes. Garlic is done when cloves are soft.
Let cool for about 10 minutes then remove cloves by pushing on the base of the bulb. Cloves will slip right out.
Spread softened butter on bread slices, the sprinkle with Parmesan cheese. Broil for about 5 minutes or until toasted, being careful not to burn. Remove from oven and then spread with roasted garlic.
*Note: Roasted garlic will keep in the refrigerator for about 2 weeks, so you can make in advance. It’s fabulous as a spread for bread, salad dressing, hummus and casseroles as well as soups and stews.
Life is too short to eat ugly food y’all.