Easy Roasted Garlic Bread
- PREP 10min
- COOK 1hrs
- TOTAL 1hrs 10min
Thanks to roasted garlic, this is our favorite recipe for homemade garlic bread. Softened butter and two whole bulbs of roasted garlic combine to make the best garlic bread we’ve made. Softened butter is helpful since it makes mixing the garlic spread much easier.
For soft garlic bread, bake a few minutes less (closer to 8 minutes). For crispy, crunchy garlic bread, bake a bit longer, but watch for over-browning (closer to 15 minutes).
You Will Need
8 (1/2-inch-thick) slices from French, Italian, or Sourdough loaf
1/2 cup (113 grams) salted butter, softened to room temperature
2 whole bulbs garlic, see notes
1 tablespoon olive oil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 teaspoon fine sea salt, if needed
Directions
To roast the garlic, heat the oven to 375° Fahrenheit (190° C). Cut each bulb of garlic in half, crosswise, and lay them, cut-side facing up, on a sheet of aluminum foil or parchment paper.
Drizzle the olive oil over the garlic and rub into the cut cloves. Wrap the foil around the garlic so it is sealed (if using parchment paper, tie the paper with twine to seal). Roast until the garlic is very soft, 40 to 45 minutes. Remove from the oven, keep it enclosed in the packet, and allow it to cool on the counter.
When the garlic is cool enough to handle, open the packet and squeeze the bulb halves like a lemon into a small mixing bowl. Add the softened butter, chives, and parsley. Mix well with a fork. Taste, and then add salt as needed.
Lay 8 slices of bread on the counter and evenly spread the garlic butter over them. Transfer to a baking sheet (or use two baking sheets if the bread doesn’t all fit in one layer) and bake in the oven until the edges are golden brown and crisp, 10 to 15 minutes. Slice in half or into thirds and serve.
Adam and Joanne's Tips
- Garlic: A garlic bulb is also known as a head of garlic and is made up of many individual cloves that are attached at the root.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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