This homemade roasted garlic bread is the perfect side to any dish you make. Oven roasted garlic made into a delicious garlic butter spread, then baked to perfection. This roasted garlic bread recipe will be your new go-to!
Prepping the Garlic
This garlic bread is a staple in my household because it’s easy to make and it’s the perfect side to all my Italian dishes. I even use it when making chicken parmesan sandwiches or meatball subs (#drool), and to scoop up delicious bolognese sauce.
I start with prepping the garlic. Peel away some of the outside skin and cut 1/4th off the top of the garlic, exposing the cloves. If there are small cloves on the side, use a small pairing knife to expose the tops. Place them in foil, drizzle olive oil, add fresh black pepper and then close up the foil. So you’re basically making an olive oil steam bath for the garlic.
Roasting the Garlic
Not all garlic is created equal, so you have to take into consideration size of the cloves, how fresh the garlic is, etc. I usually start with putting them in the oven for 20 minutes and then I go from there. You’re looking for a golden brown color and easy to pierce with a fork.
Once they are done roasting (and your house smells amazing), careful they’re hot! I typically use tong’s to squeeze the roasted garlic out of the skin (they should easily squeeze out).
Squeeze all the cloves out of the heads of garlic. Don’t forget that delicious olive oil and black pepper they were sitting in, that has a lot of flavor so pour that in too.
Making the garlic spread
Now it’s time to add all the good stuff butter, red pepper flakes, and parmesan. Mash it all together with a fork.
Slather all over cut french bread or sourdough bread (personal favorite). I like to grate some extra parmesan over the top, since more cheese is always a good idea.
Place in the oven on low broil and cook until the sides begin to brown. Keep an eye on it so you don’t burn your precious bread!
What comes out of the oven? Warm and crispy garlic bread that is ready to compliment your meal and have your guests fighting over the last piece. Top with freshly chopped parsley and enjoy!
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- French baguette or sourdough
- 2 large heads of garlic, (or 3 if they are small in size)
- 1/2 stick butter, room temperature
- 1 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes can omit if you don't like spicy
- Fresh ground black pepper
- 1 tbsp olive oil + 1 tbsp per garlic head
- 3 tbsp parmesan cheese, freshly grated
- Preheat oven to 425 degrees F.
- Cut 1/4 of the head of garlic on top to expose cloves slightly and peel some of the excess clove skin off. Using a sheet of foil, place garlic head inside, pour 1 tbsp of olive oil over the exposed bulbs and season with fresh ground pepper. Wrap the garlic in the aluminum foil and place in the oven. Roast for 30-35 min until the clove can be easily pierced with a fork and slightly browned.
- While the garlic roasts, in a small bowl place the butter, red pepper flakes, parmesan cheese, and olive oil together. Once the garlic is done roasting, remove from the oven (caution hot) and squeeze the head to remove the garlic cloves into the bowl with the ingredients above. (I use tongs to squeeze the bulbs out since it is hot to handle with your hands).
- Mix all the ingredients together and spread onto your bread. Place bread in the oven on low broil until the edges are crispy, about 5 minutes, or until desired crispiness. Remove from the oven and top with freshly chopped parsley.
- When cutting the 1/4 off the top of the garlic head, you can use a small pairing knife to cut the smaller cloves on the sides
- After garlic has roasted, use tongs to squeeze cloves out. Less messy and the garlic heads are hot coming out of the oven
Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 496mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 8g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients*