This wonderful bread experience involves very simply roasting a couple heads of garlic and then slathering the results on the loaf before baking it. Roasting takes the pungency out of the garlic and makes the flavor mellow and deep.
The original recipe was called “Garlic Bread to Die For,” and though I wouldn’t die for it per se, I might at least faint a couple times for it provided there was a soft couch to fall on. Let’s make it!
Ingredients
2 heads garlic
2 TBS olive oil
2 sprigs rosemary, minced
1/3 c butter, room temperature
Pinch salt
1 baguette
First, preheat the oven to 400 F. Now let’s mince that rosemary.
Cut the tops off the two heads of garlic so that the cloves are exposed.
Create a loose tin foil wrapping for each head of garlic; pour a tablespoon of olive oil over each head, and press some of the minced rosemary on top.
Close up the tin foil packages and roast 40-50 minutes in a 400 F oven, until the garlic is getting soft (not crispy!).
When it’s done roasting, open up the little packages and let the garlic cool. Oh. It’s divine.
Once the garlic is cool enough to handle, squeeze out the cloves into a small bowl.
Make sure no garlic skin sneaks in there!
Mash the pulp with a fork.
Add in the rest of the minced rosemary . . .
. . . as well as the butter, and a pinch of salt.
Continue mashing until it’s all combined.
If your loaf is on the large side, add more butter (up to 1/2 cup total) so that there is a generous amount of spread coating the entire surface.
Split the baguette in half lengthwise and spread the garlic mixture onto both halves.
I wrapped mine in aluminum foil, which keeps the bread soft, but you could probably bake yours unwrapped if you’re looking for a crispier experience. Next time I’ll try for the crispier experience.
Bake at 400 F for 15-20 minutes, remove the bread and inhale deeply. Exert your self control so that at least some of the bread makes it to the table.
The butter has soaked into the bread, and I can’t think of anything else besides taking that first bite.
Cut it into chunks for easier serving.
If you’re into cheesy bread, for the last few minutes of baking time you can sprinkle on some Parmesan and crank up the broiler for a couple minutes.
I, however, was happy with this bread exactly as it was.
Dee-licious!
Click here for printer-friendly version: Amazing Garlic Bread (with Roasted Garlic!)
View Comments (28)
Jenna, I may need to stop reading you first thing in the morning. Because it's 8:30 but now all I can think about is toasty garlic bread.
Oh goodness, I am salivating just reading about it! That looks delicious. I had a bad experience roasting garlic once, but after reading about this bread, I'm willing to give it another try!
i remember seeing this recipe on the pw's site and it looks awesome again! thanks for the reminder :)
That looks like heaven!
Amazing is right, I am salivating!!!
I never tried sprinkling the rosemary on the garlic before roasting...I'll bet that smelled wonderful! Your bread is awesome...perfect crusty bread!
Roasting the garlic is a brilliant idea! Why hadn't I thought of that before!?!? I'm so glad I found your blog on Tasty Kitchen last week, I love your writing and recipes!
Thanks Haley! I love connecting with other ladies through TastyKitchen. I'm glad to have found your blog as well!!
My mouth is watering looking at these photos. I could definitely eat the whole baguette in one sitting.
Wow!, This garlic bread looks amazing and yummy!.
Hi from Spain
Do you deliver???? :) Looks amazing Jenna, thanks for sharing. Hope you are doing well. Oh...I'm a bit behind in my blog reading, and in answer to your question about the food processor, I think you'd use it alot. You are quite the cook!