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Roasted Garlic & Rosemary Bread

December 14, 2015

Roasted Garlic & Rosemary Bread

Garlic is a great culinary gift. So much flavor packed into a tiny little bundle. All too often does this wondrous delight sit in a basket as a side to a big pile of spaghetti smothered in a warming tomato sauce. That’s not a bad thing. I rarely turn away from a generous helping of pasta. But it’s time we make garlic bread the star. No longer should it be the afterthought. Cut big thick slices of crunchy and buttery bread and enjoy with a dipping sauce (like marinara) and a bottle of wine. If you must, add a little light salad to round it all out.

Roasted Garlic & Rosemary Bread

When you’re going to make garlic bread the star, it can’t just be any ol’ garlic bread. It’s time to make some magic happen with the garlic. The (not so) secret is to roast your garlic first. Dousing whole heads of garlic in olive oil and herbs and wrapping them up into a little bundle of joy that gets roasted in the oven for just oven an hour has the most pleasing end result. What you get are sweet little golden jewels that slip right out of their skins. Garlic that you can eat like candy. All of the roasted goodness is then mashed up with butter and slathered onto bread and then baked until it soaks in and you get a crispy crust.

So you won’t want to make this on a first date. Or Valentine’s. Or your anniversary. But any other night will work.

Roasted Garlic & Rosemary Bread

Roasted Garlic & Rosemary Bread
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Roasting the garlic first intensifies the garlic flavor and mellows out the spiciness of it. Round it out with some fresh herbs and mix it in with the butter to let it melt in to every available nook and cranny.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
2 hours 2 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
2 hours 2 hours
Roasted Garlic & Rosemary Bread
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Roasting the garlic first intensifies the garlic flavor and mellows out the spiciness of it. Round it out with some fresh herbs and mix it in with the butter to let it melt in to every available nook and cranny.
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
2 hours 2 hours
Servings Prep Time
8 people 15 minutes
Cook Time Passive Time
2 hours 2 hours
Ingredients
Servings: people
Units:
Instructions
  1. Preheat your oven to 400ºF.
  2. Grab a small ovenproof baking dish and tear off a large piece of foil. Place the foil in the dish so that it's lined, but there is lots of overhang. Set aside.
  3. Cut through the whole garlic head, just enough to slice the tops off of each clove and expose them all to the outside world. Peel any loose garlic paper off (but don't peel all of it off, it will hold together everything). Place the three cut garlic heads in the foil lined dish, cut side up. Drizzle each with olive oil, sprinkle with some salt and pepper and place a sprig of thyme and rosemary on top of each head. Break up the sprigs if necessary. Disperse the dark brown sugar over the tops of the garlic too.
  4. Clamp all the foil up so that the garlic is tightly wrapped. Pop into the oven and forget about it for 1 hour and 15 minutes. When that time is up, carefully unwrap the foil and poke at the cloves in the center of each head to see if they're soft. If they are, close foil back up and let them cool for about a half hour. Switch oven temperature to 375ºF.
  5. When the garlic is cool enough to handle, simply remove the herbs and squeeze out the garlic into a mixing bowl (or a small dish…you can save the garlic to use another day).
  6. On top of the garlic, add in the butter, salt, black pepper, and chopped herbs. Mix with the paddle attachment until creamed together and smooth.
  7. Cut the ciabatta in half (like you were making a sandwich). Liberally spread the garlic butter on each cut half. Use most (or all) of it (leftovers will keep ridiculously well and add to pastas or whatever you're whipping up). Yes, it's a lot. But it will soak in. Trust me. Put the two sides back together. Cut the loaf into 3" wide slices. Then wrap tightly in foil. Pop into the oven for 15 minutes.
  8. After 15 minutes, flip the wrapped loaf over and bake for another 15 minutes. And then, then you're all set. Peel the foil off and let it cool slightly. Or as long as you can bare. And then indulge into heavenly garlic bread.
  9. Any leftovers (if that's possible) keep wrapped in tin foil and in the fridge. Reheat at 375ºF in the tin foil until heated through, about 20 minutes.
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