Tuesday, March 9, 2010

Roasted Garlic Bread

Makes 1 Loaf

1 whole head of garlic
1 tablespoon olive oil
1 cup butter, softened
3 tablespoons parsley
Kosher Salt
1 loaf fresh Italian bread, split horizontally


Preheat oven to 425. Cut the top off the head of garlic (about half an inch, like if you were cutting the ends off an onion) place on a square of foil. Drizzle olive oil over the top of it and wrap the foil around it to form a sealed packet. Bake for 30 minutes then remove and allow to cool. Hold garlic upside down over mixing bowl and squeeze until all the cloves have all dropped into the bowl. Add the softened butter and parsley and mix on low until well blended. Spread onto both sides of the Italian bread and sprinkle generously with kosher salt. Place buttered sides up on a foil-lined baking sheet and broil 5-6 inches from the heating element for 2-3 minutes until butter is melted and bread is toasty. Slice and serve.

My all-time favorite garlic bread recipe! Delicious and easy. It may sound complicated and/or time consuming, but it really isn't that much more effort than dealing with those frozen things and the taste is a million times better! Mmmm, now I want garlic bread.

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