Garlic Bread

Garlic bread is one of the easiest things to make at home. It is so easy to make, in fact, that it’s almost humbling. I’ve noticed though, that it’s often the most simple things that are some of the tastiest and most satisfying.

Using roasted garlic instead of fresh garlic tames it’s harshness and, most importantly, eliminiates “garlic breath”. No need to stay away from society after indulging in this mouthwatering delisiousness. Roasting garlic concentrates it’s flavor and at the same time sweetens it and makes it more mellow and almost nutty in flavor. It becomes soft and perfect to use in this recipe. Another little secret to this recipe is the addition of parmesan cheese. This cheese is so flavorful too, which adds another note of nuttiness to the butter mixture, and makes the butter mixture more creamy.

You don’t even have to bake your own bread for this, although you can, if you want to. A store-bought baguette works perfectly. Spread the butter mixture on top of the bread and bake in the oven. The butter seeps into the bread and spreads the yummy garlicky and cheesy flavor throughout the bread. The top turns crunchy and golden, leaving the center soft.

Garlic bread will be enjoyed by both children and adults, and usually even picky eaters will polish it off. It is a great accompaniment to soups, pasta dishes or salads. You can also make a huge batch of garlic butter mixture ahead of time and store in the refrigerator. Next time you crave some garlic bread, cut up some bread, warm up the garlic butter until it’s soft enough to spread, slather some on the bread and your home will be smelling wonderful in minutes. Isn’t that convenient? That is why this recipe makes such a huge batch of garlic bread. You will have enough for a party, or extra for the perfect make ahead dish. You can easily halve the recipe, though.

Yields: 4 baguette halves

Ingredients:

1 garlic head

2 sticks of butter, softened

1/4 cup parmesan cheese, grated

1/4 teaspoon salt and ground black pepper, each

2 baguettes (about 20 inches long)

Preheat the oven to 400 degrees. Wrap the garlic head in aluminum foil. Roast for about 20-30 minutes, depending on the size of the garlic head. When you press the garlic head with your fingers, it should yield gently. You’ll be able to feel it right through the aluminum foil. Another way of roasting garlic is to break the head into cloves and roast in a nonstick skillet, with the skin still on, on medium heat, turning the garlic when it turns golden on each side. Cool slightly.

Peel the garlic and press it though a garlic press. You can also mince it with a knife or mash it with a fork.

Combine the softened butter, garlic, parmesan cheese, salt and pepper in a bowl, mashing with a fork to combine.

Great tip: If you don’t use all the Roasted Garlic Butter, store it in a ziptop bag in a log shape in the freezer. Next time you want to make Garlic Bread, defrost the butter and all you have to do is spread it on and bake the bread. Quite often, I’ll make a double portion of this recipe and store it in small portions in the freezer.

Slice the baguette down the middle. Spread the roasted garlic butter on the bread.

Place on a baking sheet and roast in a preheated oven for 10-15 minutes, just until the garlic bread is golden. Slice into pieces. Another version of garlic bread that is a little bit quicker is to slice the baguette into 1/2 inch slices. If you like the bread to be thicker, by all means, cut it as thick as you like. Spread the butter on top of the bread. Place the bread slices on a baking sheet and bake in the preheated oven for 5-7 minutes.

 

Garlic Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Miscellaneous
Serves: 4 baguette halves
Ingredients
  • 1 garlic head
  • 2 sticks of butter, softened
  • ¼ cup parmesan cheese, grated
  • ¼ teaspoon salt and ground black pepper, each
  • 2 baguettes (about 20 inches long)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Wrap the garlic head in aluminum foil. Roast for about 20-30 minutes, depending on the size of the garlic head. When you press the garlic head with your fingers, it should yield gently. You'll be able to feel it right through the aluminum foil.
  3. Another way of roasting garlic is to break the head into cloves and roast in a nonstick skillet, with the skin still on, on medium heat, turning the garlic when it turns golden on each side.
  4. Cool slightly. Peel the garlic and press it though a garlic press. You can also mince it with a knife or mash it with a fork.
  5. Combine the softened butter, garlic, parmesan cheese, salt and pepper in a bowl, mashing with a fork to combine.
  6. Slice the baguette down the middle. Spread the roasted garlic butter on the bread.
  7. Place on a baking sheet and roast in a preheated oven for 10-15 minutes, just until the garlic bread is golden. Slice into pieces.
  8. Another version of garlic bread that is a little bit quicker is to slice the baguette into ½ inch slices. If you like the bread to be thicker, by all means, cut it as thick as you like.
  9. Spread the butter on top of the bread.
  10. Place the bread slices on a baking sheet and bake in the preheated oven for 5-7 minutes.

 
Signature

Related posts:

Comments

  1. Alla says

    Made this tonight to accompany the Tomato Meatball Soup. Very delicious but my garlic wasn’t soft enough in 10 minutes. I had to bake it 20 mins and then still not all of the cloves were as soft as I needed them. Very easy and a great side!

    • says

      That’s great, Alla! I’m glad you liked it. I make this 99% of the time when I make any type of Tomato soup.
      I guess it depends on the size of the garlic/ type of garlic and your oven. Whenever I make Garlic Bread it toasts pretty quickly.

  2. Lidiya says

    That sounds and looks sooo good!! Will be making it tonight for a get together=) Olga Im so glad I found you blog, you are a true Blessing with your amazing cooking =)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>