Roasted Garlic Parmesan Bread
There was a time when I purchased a rather popular brand garlic bread. After a time, the size of the garlic bread kept getting smaller and smaller while the price inched up. Frustration and anger got the best of me and I decided to learn how to make my own garlic bread.
So I now purchase long roles that require just popping it into the oven for less than 10 minutes. I make a compound butter with roasted garlic and parmesan. The roasted garlic is sweet and mild versus the pungent, strong raw garlic.
Roasting the garlic is quite simple, see this recipe How To Roast Garlic Bulbs.
Yields 1/4 cup
- 2-3 medium size roasted garlic cloves (based on whether or not you like a lot of garlic)
- 4 Tablespoons salted butter (or unsalted if you want to control salt content)
- 1/2 teaspoon 100% olive oil
- 2 Tablespoons Parmigiano-Reggiano cheese, grated like crumbs
- 1 teaspoon Italian flat-leaf parsley, minced
- 1-2 dashes of kosher salt
- 1 role of ready-to-bake bread.
Using the back of a spoon, mash garlic cloves. Add butter and stir. Add olive oil and stir. Add remaining ingredients and mix.
Cut the bread in half cross wise. Then cut in half length wise. Spread the roasted garlic parmesan butter onto the bread and bake according to instructions.
- The role of ready-to-bake I had bought required 8-10 minutes to back at 425 degrees F. I baked it for 8 minutes, zaped under the broiler for about 8-10 seconds. It was perfect, crunchy on the top and outside but soft in the middle.
- If you purchase a baked role, then you will only need to place it under the broiler. I suggest you place it on the middle rack and watch that it doesn't burn but does become nice and warm.