Bread: Parmesan Roasted Garlic

This bread is a tad involved. From making the italian bread, roasting the garlic and cheese grating. To the mixing, bread-slicing, parsley chopping, buttah-smothering and baking. I need a nap only typing those exhausting words, but it was so worth all of that intense labor the moment this parmesan roasted garlic bread touched my palate.

Now you don’t have to make your own loaf of French bread, but did I mention it’s worth it? Worth the time, worth the calories and worth the crumbs all over your face.

Roasting garlic is crazy simple. First preheat your oven to 400°. Then grab head or two of garlic and use a sharp knife to lob off the top third to expose the cloves.

Next, place the garlic in a baking dish and then drizzle with about a tablespoon of olive oil and season with a little kosher salt. However you could also wrap them yo in a foil pouch too.

Finally, cover with aluminum foil and place the baking dish in your preheated oven for about 40 minutes.

They should be golden and starting to pop out of their little garlic-clove compartments. *ahem* That’s a technical term.

Throw two sticks of unsalted butter into a bowl.

Add in a good pinch salt and pepper.

Measure a heaping 1/2 cup of freshly grated Parmesan cheese.

Chop up a small handful of fresh parsley…

And add it into the bowl as well… should be about two tablespoons.

Once the garlic is cool enough to handle, squeeze the garlic cloves right on out of their garlic-clove compartments. 😉

Roasted garlic is mild and sweeter than raw garlic… so this looks like a killer amount of garlic and it is… but in a deliciously-good roasted garlic sort of way.

With a wooden spoon, smash up the garlic cloves.

And then mix it all together until smooth with chunks of roasted garlic.

Earlier in the day I madehomemade French bread. It’s so straightforward and dependable for sandwiches, French bread pizzas and garlic bread or eating whole like a cave person – to be politically correct.

To make it easier I cut it in half.

Then I sliced it in half lengthwise.

If I was to slice it lengthwise while still whole, I only know I would butcher the poor thing making it all lopsided. Well, more than it already is.

Next, divide the roasted garlic Parmesan-butter among the four halves.

Then spread it evenly. You want a somewhere between thick and thin. Scrape any excess back into the bowl.

Then bake the bread at 350° for 10 minutes. Then raise your oven rack to the top most portion of your oven and flick on the broiler. Broil for 3 to 5 minutes or until golden and bubbly. Rotating the pan throughout broiling will ensure a good crusty-cheesy garlic bread. Watch it carefully!

How To Store Leftover From-scratch Garlic Bread:

Wrap tightly in aluminum foil or a resealable bag and store at room temperature for 1 to 2 days or refrigerate for longer.

How To Reheat From-scratch Garlic Bread:

Preheat your oven to 350°F. Wrap any leftovers in aluminum foil and bake for 10 to 15 minutes or until heated through.

Enjoy! And if you give this parmesan roasted garlic bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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