Ingredients
- 4 heads garlic
- 1/3 cup extra-virgin olive oil
- 3 sprigs thyme, plus 1 tablespoon finely chopped
- Grey salt and freshly ground black pepper
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 1 loaf of good, crusty bread, cut into slices
Directions
Preheat oven to 350 degrees F.
Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.
Photo: Roasted Garlic Bread Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 21 reviews
By mikea168_12021115
Norristown, 78
on January 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good Stuff. Added grated Parmesan cheese, my son ate it all up before his dinner was done.
By sonofloki82
on October 17, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I sliced a loaf of ciabatta in half, spread on some extra virgin olive oil, and grilled it first in a panini press. It went really well with my angel hair pomodoro!
By Hudson Pernod
Cape Coral, FL
on October 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a huge hit with our dinner group of "foodies" and it's a recipe I will follow again. Roastng the garlic makes all the difference.
Read all 21 reviews