This is the fattiest, butteriest, cheesiest, but most delicious garlic bread ever made. Ha! That’s probably not the way you’re supposed to start a blog post, huh? It’s not low calorie, but I can promise it’ll be a crowd pleaser! When I make Italian food on weeknights, I typically go with frozen garlic knots or bread because….time. But, when I’m craving a slow meal on a chilly weekend night and time in the kitchen with my family, it’s usually Italian food and this bread on the menu.
Start by cutting the top off of the garlic bulbs and remove the loose “paper” from the outside edges of the bulb. Place in a muffin tin. Drizzle with a little olive oil, and sprinkle with salt and pepper. Cover the tops with foil and roast in a 400 degree oven for 40-45 minutes or until golden brown. Let cool, then squeeze the garlic cloves out of the bulb and into a bowl. You should either use the roasted garlic immediately, or if you want to do this step ahead, you can freeze the roasted garlic. There are two ways you could do this:
- Method 1: Line a baking sheet with parchment paper. Lay each clove separately on the parchment paper and freeze. Once frozen, you can move the cloves to a Ziploc bag and place back in the freezer.
- Method 2: Mash the roasted garlic cloves. Measure out 1 tsp portions into an ice cube tray, wrap in plastic wrap several times so it doesn’t make your freezer smell, and keep frozen. Note that once you do this, you will never be able to use that ice cube tray for anything else because it will absorb the garlic odor and taste.
Once the garlic is roasted, you will mash it and combine with softened butter, parsley, salt, and pepper. (In this picture, I have not yet removed the cloves from the bulb – please don’t try to mash the whole bulb – ha!).
Next you will slice the baguette on the diagonal, not slicing all the way through. You want the slices to be about an inch and a half to 2 inches apart.
You will then use a fork to stuff the roasted garlic and butter mixture into each diagonal slit. Open each slit slightly and sprinkle in some grated parmesan. Last, cover the top of the baguette with the butter mixture and sprinkle with grated parmesan cheese.
Bake at 350 for about 12-15 minutes, until starting to crisp on the outside.
Slice and serve!
Parmesan and Roasted Garlic Bread
Ingredients
3 garlic bulbs
2 Tbsp olive oil
2 sticks of butter, softened
2 Tbsp chopped flat-leaf parsley
2 sourdough baguettes
1/2 cup grated parmesan cheese
Instructions
Start by cutting the top off of the garlic bulbs and remove the loose “paper” from the outside edges of the bulb. Place in a muffin tin. Drizzle with a little olive oil, and sprinkle with salt and pepper. Cover the tops with foil and roast in a 400 degree oven for 40-45 minutes or until golden brown. Let cool, then squeeze the garlic cloves out of the bulb and into a bowl.
Adjust oven temperature to 350 degrees. Use a fork to mash the garlic, then add the 2 sticks of softened butter and parsley. Slice the baguettes diagonally, but not cutting through. Spread half of the butter mixture in between each slice on both baguettes, being careful not to tear the baguette apart at the bottom. Sprinkle parmesan cheese in between each slice. Spread the remaining butter mixture over the top of both baguettes and sprinkle on a little more parmesan cheese. Bake for 12-15 minutes until the butter is all melted and the bread is starting to crisp.