Zesty Roasted Garlic Bread

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Delicious! The roasted garlic gives a sweet, garlicky taste. You could make the butter and keep it in the fridge if you don't need to make a full loaf of bread.

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Me and my boy friend went over to my fathers house for dinner one night and his girl friend made this AMAZING garlic bread and I forgot to ask her how she made it. I can't get the recipe because they are on the road so I started looking up recipes online and came across this one. It is EXACTLY like the bread we had that night! But instead of cooking the garlic in the oven I put it on the grill while I was smoking my steaks and it got this amazing char on the skin and had a mild smoky flavor that really enhanced the flavor! I also used the grill to finish off the bread and it gave it a great crunch and crust without drying it out. So if you are BBQing this summer definitely give it a try! I promise you won't be sorry!...

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Love this recipe. Getting ready to make it for the second time. Keeps very well in the refrigerator and intend to make it a staple to always have it ready in the refrigerator. I put it on sliced french bread and put it under the broiler to slightly brown around the edges.
Sippi Blue

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great recipe.

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Super delicious and super easy!!!

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This is my new, go-to garlic bread recipe. Sooo good! Used to make Ina's garlic/parsley bread regularly, but the roasted garlic in this recipe with the butter is just intoxicating, so I switched. Kids gobbled it up too! Yumbo italiano!

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Easy and turned out excellent. What more could you ask for!!!

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This is so good. We use it kind of like a base for other toppings like parmesan and sun dried tomatoes. This is definitely our go to recipe.

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I will never buy another loaf of premade garlic bread again. This recipe is amazing. It wasn't until after I had made the bread though, that I noticed the recipe called for two sticks of butter (with Paula, I should've known and I only used one. This turned out for the better as I think using only one stick provided a more intense garlic flavor, which the bread certainly had. I also roast my garlic differently. I cut off the top third of the head, drizzle a little olive oil over it and sprinkle on some thyme. I then place it in a small oven proof dish and pour chicken stock up to one third of the sides of the garlic head. Cover with tin foil and bake in a 325 degree oven for about an hour or until garlic is soft.

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So delicious. Changed my life. Will never go back to ready-made garlic bread.