Crisp, buttery, garlicky and just a little bit cheesy, this bread disappeared lightning fast. For years, I've just buttered the bread, sprinkled with seasonings and called it good. Today, I had an abundance of fresh garlic on hand and I had just roasted a dozen heads to use as needed. I used four of the roasted heads to make the best garlic bread I've ever tasted.
Roasted Garlic Parmesan Bread
Yield: 8-12 servings
1 extra long baguette or standard loaf of french bread
6 tablespoons butter, room temperature
4 heads roasted garlic, cloves removed, about 4 tablespoons worth
3 tablespoons Parmesan or Pecorino Romano cheese, finely grated
Preheat the oven to broil. Slice the bread 1/2"-1" thick, depending on how you like it best. (I am partial to the long crusty baguettes and I tend to slice them fairly thin, so they will be crisp.) Combine the butter, garlic and cheese in a small bowl and mash together until well combined. Slather the butter mixture generously over the sliced bread.
Place the coated pieces of pieces of bread onto a large baking sheet. Broil for about 2 1/2 - 3 minutes, just until the edges of the bread have browned and the topping is bubbling and lightly browned. Remove from oven and serve warm. Enjoy!
~ Click here to Subscribe to Barefeet In The Kitchen by Email and receive new recipes in your inbox every day. ~
ONE YEAR AGO TODAY: Italian White Bean, Spinach and Beef Soup
TWO YEARS AGO TODAY: Espresso Chocolate Chip Shortbread