Ingredients
Roasted Garlic Spread
- 2 large garlic heads
- 2 teaspoon olive oil
- 1 cup salted butter room temperature
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary optional
- ½ teaspoon drie thyme optional
- ¼ teaspoon fine sea salt optional
Garlic Bread
- 2 loaves of french bread (baguettes)
- ¾ cup grated parmesan cheese
Instructions
Roasted Garlic Spread
- Preheat the oven to 425° F. Chop off the top ¼ inch of the garlic heads, exposing each of the cloves. Wrap each one separately in tin foil, leaving the top open.
- Put a teaspoon of olive oil on each garlic head (on the side that was cut open). Close off the tin foil, and place in the oven on the rack, right-side up.
- Bake for 45-50 minutes, or until the garlic heads are soft and the top is caramelized. Open the tin foil (carefully), and allow the garlic to cool for 30 minutes.
- Squeeze the softened garlic out of the cloves and into a large bowl. Use a fork to mash the soft garlic. Then add the softened butter, parsley, rosemary and thyme (if desired). Mix well.
- Taste test to determine of the additional salt is necessary--I only sometimes add this because brands of salted butter have varying quantities of salt content. Then mix well.
Garlic Bread
- Preheat the oven to 400° F.
- Slice the bread lengthwise, and place on a baking sheet, inside facing up. Generously distribute the roasted garlic spread on the french bread.
- Sprinkle the grated parmesan cheese over the bread and bake for 10-15 minutes, until the edges start to turn golden-brown.
- Allow to cool for a few minutes, and then slice the roasted garlic bread. Enjoy!
Notes
If you make the roasted garlic spread in advance, refrigerate until you plan to use it. However, you will need to soften it before spreading.
This garlic spread will last up to two weeks in the refrigerator, or a month in the freezer.