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. Keep in mind that roasted garlic requires 40 to 70 minutes in the oven, and you'll need to roast the garlic first*. Recipe yields one loaf of garlic bread (about 12 slices).
Nutrition Facts
Ingredients
Instructions
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).
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Continue Reading at Cookieandkate →Chef's Notes
*Prepare in advance: You can roast the garlic up to 3 days in advance. Remove the cloves when they’re cool enough to handle and promptly refrigerate.
**If you forget: I always forget to pull the butter out of the fridge in advance. Cut the butter into 1-tablespoon segments. Microwave it in a bowl for 10 to 15 seconds, just until softened. Also, if you’re using salted butter, omit the added salt in this recipe.
Make it dairy free/vegan: You could try substituting extra-virgin olive oil for the butter! Vegan butter is also an option. Miyoko’s Creamery butter would be my pick.
*Prepare in advance: You can roast the garlic up to 3 days in advance. Remove the cloves when they’re cool enough to handle and promptly refrigerate.
**If you forget: I always forget to pull the butter out of the fridge in advance. Cut the butter into 1-tablespoon segments. Microwave it in a bowl for 10 to 15 seconds, just until softened. Also, if you’re using salted butter, omit the added salt in this recipe.
Make it dairy free/vegan: You could try substituting extra-virgin olive oil for the butter! Vegan butter is also an option. Miyoko’s Creamery butter would be my pick.
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Reviews from the Original Source
This is what real garlic bread should taste like! So wonderfully garlicky! Most all other recipes are the same using fresh minced garlic and softened butter. The only problem with those recipes for me was the taste did not live up to its name - Garlic bread. But this recipe . . . Oh, my. The moment I saw roasted garlic on the ingredient list, I knew it would be a winner. It tastes even better on Day 2. Thanks so much for sharing it.
AMAZING rich roasted garlic flavor! Also love the ease of using a Pyrex covered dish to roast the bulbs. I served this last night with your Best Vegetable Lasagna for Christmas dinner. A feast! Thank you, Kate!
Made this tonight for a soup dinner. I think this tastes so much better than the traditional "raw" garlic kind of garlic bread. My new favorite. Thank you!
With so many vegetarians in my family and of course always looking for healthy alternatives for holiday meals, this one will top the list to try this year! LOVE your blog and have made many of your recipes. Wishing you much success and keep on blogging!
This was really delicious. Next time, I'm going to experiment with some other herbs/spices - spoked paprika, perhaps? Kate, I really appreciate how you are providing options that limit the use of throwaway items like foil, etc. Making a second batch of garlic now to use later this week - this time I bought more heads!
I've never used roasted garlic for garlic bread before this, and I can't believe I missed out for so many years. These were absolutely fantastic and my son (who's a bit of a particular eater) loved them too!
It was actually tough not to eat the garlic straight out of the oven; thanks so much for this gem!
Oh, goodness was this ever good.
Ate it with roasted red pepper and tomato soup with a simple green salad.
A delicious, simple meal in an odious time -- thank you!
I am very mush inspired after reading the nutrition value of your food recipes it is less in fat and cholesterol and high in vitamins and minerals, which is a good sign,
Re roasted garlic.
I make a whole baking sheet full of garlic heads. After they are soft, and a little cooler, I squeeze them out of the shells.
I mush/smash them and freeze them, so there is always roasted garlic
By the way, I love your recipes.
Outstanding recipe! It has been a long while, but I used to make garlic bread like this.
Thank you for the great newsletter and recipes. Nine months ago, I decided to eliminate meat and poultry from my diet. I don't miss it and you make it better.
The extra time is definitely worth it. I used vegan butter and we topped half our bread with vegan cheese. My non-vegan partner’s first response was, “WOW”. The garlic just melts right in. And we were so happy we didn’t have to use foil with your method. Definitely a new fave to go with pasta night!
Perfect timing! Just made this with pasta and it was sooooooo good! It is so garlicy in the best way! And the ingredient are so simple. Thanks for the recipe. Definitely a keeper!
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