Roasted Garlic Bread
This garlic bread recipe is made with roasted garlic, which takes it to another level! This buttery garlic spread is made with half the butter, too.
Ingreadient
- 1 loaf (16 ounces) ciabatta bread or crusty French bread
- 4 heads roasted garlic
- 4 tablespoons unsalted butter, softened**
- ¼ teaspoon fine sea salt
- 1 teaspoon finely chopped fresh flat-leaf parsley, or a light sprinkle of dried oregano
Direction
- Preheat the oven to 400 degrees Fahrenheit. Using a serrated knife, slice through the loaf of bread horizontally to make two evenly-sized slabs. Place them on a large, rimmed baking sheet (lined with parchment paper for easy clean-up, if desired).
- Remove the cloves of roasted garlic from the heads. In a shallow bowl or plate, mash the cloves with a fork until mostly smooth. Add the butter and salt and mash it all together until evenly combined. Scoop half of the mixture onto the cut side of one piece of bread, and spread it evenly across with a butter knife or spatula. Repeat with the remaining garlic on the remaining bread.
- Bake for 5 minutes (for softer bread) or 10 to 12 minutes, until golden at the edges and crisp enough to resist a gentle squeeze (for toasted bread as shown in photos).
- Sprinkle with parsley. Once cool enough to handle, slice into pieces about 2 to 3 inches wide with a serrated knife. Serve promptly. Bread should be consumed or refrigerated within 2 hours.
