Garlic bread

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Four years ago I burned a batch of garlic bread so badly the kitchen smelled like scorched hair for hours. Since then I've made it dozens more times — sometimes with the fancy sourdough loaf my neighbor gives me, sometimes with the supermarket baguette on sale, and every time it has earned its place in my regular rotation because it delivers reliably.

The trick is roasting the garlic first. You'll want to press a whole head of cloves into olive oil and bake them until they're soft enough to spread like butter. When those sweet, mellow cloves get mashed with herbs and slathered onto warm bread before hitting the oven, the result tastes richer than anything you'd order at a restaurant.

I usually make this alongside whatever main dish is already cooking — there's no extra day on my calendar needed, just about fifteen minutes of hands-on work. The loaf freezes beautifully too; I slice what we'll eat that week and wrap the rest in foil for future dinners.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 8 servings

Course: Bread

Cuisine: American

Calories: 240

Ingredients Method Nutrition Notes

Ingredients

Garlic

1 large head garlic about 10-12 cloves

Olive Oil

3 tablespoons extra-virgin olive oil divided

Butter

2 tablespoons unsalted butter softened

Herbs & Seasoning

1 tablespoon fresh parsley finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper

Bread

1 French baguette or Italian loaf about 1 pound

Method

Preheat oven to 375°F and line a baking sheet with parchment paper.
Cut off the top third of the garlic head, exposing the cloves. Drizzle with 1 tablespoon olive oil and wrap loosely in foil. Roast for 40-45 minutes until cloves are deep golden brown and soft when pressed — you should be able to squeeze them out like toothpaste. Let cool slightly, then scoop into a small bowl.
While the garlic roasts, cut the baguette in half lengthwise (or slice crosswise if you prefer individual pieces). Arrange on your baking sheet, cut side up.
In a small bowl, mash the roasted garlic with remaining olive oil, softened butter, parsley, salt, and pepper until well combined.
Spread the garlic mixture generously over both halves of the bread, getting into any crevices.
Bake for 12-15 minutes until edges are golden brown and crisp. For extra color, broil on high for the last 2 minutes — watch closely to avoid burning.
Let cool for 3-4 minutes before slicing with a serrated knife. Serve warm or at room temperature.

Nutrition

Calories: 240kcalCarbohydrates: 34gProtein: 7gFat: 9gSaturated Fat: 3gCholesterol: 10mgSodium: 365mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 8IUVitamin C: 4mgCalcium: 45mgIron: 2mg

Notes

Tips:

Store leftovers in an airtight container at room temperature for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.
Substitute garlic powder (1 teaspoon) for the roasted cloves if you're short on time, though the flavor won't be as complex.
Add red pepper flakes or grated Parmesan before broiling for extra depth.

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