If you’ve never tried roasting garlic this way, now is the time. Garlic lovers will undoubtedly enjoy this recipe, but if you’re a little sensitive to strong garlic flavors in your food, I encourage you to give it a try. Roasting the garlic somehow makes the garlic flavor more subdued and mild. The hints of rosemary along with the nuttiness of the Parmigiano-Reggiano cheese and butter are what makes this recipe truly epic.
Roasted Garlic Bread
Ingredients
- 2 Garlic bulbs (or 1 large garlic bulb)
- 2 Sprigs rosemary (or 1/2 tsp dried rosemary)
- 1 Loaf bread
- 3 tbsp Parsley, chopped
- 1/2 cup Parmigiano-Reggiano, grated
- 6 tbsp Butter
- 1/4 cup Olive oil Plus additional 2 tbsp to drizzle over garlic bulbs
Instructions
- Slice off the tops of your garlic bulbs and lay them onto a sheet of aluminum foil. Drizzle with 2 tbsp olive oil and season with salt and pepper. Add rosemary sprigs and cover up the garlic bulbs with foil. Bake bulbs at 425 degrees F for 45 minutes.
- To a small bowl, add butter, 1/4 cup olive oil, salt and pepper, 1/2 cup of grated Parmigiano-Reggiano, and chopped parsley. Once garlic is roasted, squeeze the softened garlic cloves into the bowl and mix, using your fork to flatten the garlic cloves.
- Spread the mixture generously onto your loaves and top with more Parmigiano-Reggiano.
- Bake at 375 degrees F for 8-10 minutes and serve.
