Easy Roasted Garlic Bread
If you love garlic bread, you have to try this roasted garlic bread recipe! Softened butter and two whole bulbs of roasted garlic combine to make the best garlic bread we’ve made! We have a few garlic bread recipes on Inspired Taste because we love them so much! There’s our basic easy garlic bread, this cheese garlic bread with basil, and then there’s this incredible roasted garlic bread! I love them all, but I always go for this recipe if I have the time to make roasted garlic. It’s so good! Once you have your garlic bread, I highly recommend serving it alongside roasted tomato soup, lasagna, chicken alfredo, or this creamy vegetable soup! Key Ingredients Bread: We make this roasted garlic bread by slathering garlic butter over individual slices of bread and baking. So, grab your favorite rustic bread and slice it into 1/2-inch slices. Our recipe makes enough roasted garlic butter for 8 to 10 large slices. I love sourdough, country French loaves, and more rustic Italian bread for this recipe. Salted Butter: I love using European-style butter (like Kerrygold or Plugra) for this. The butter tastes so good! I also go for salted butter. If you only have unsalted, no worries. Just add salt to taste before spreading on the bread (tips are provided in the recipe for how much you’ll need to add). Garlic and Olive Oil: Roasted garlic makes our garlic bread recipe so good. I drizzle the whole heads of garlic with olive oil and then roast until soft. Using the garlic from two whole heads makes sure this recipe really packs in the garlic flavor. Herbs: I love the little green specks from chives and parsley, which also add a lovely flavor. If you don’t have herbs, this is perfectly delicious without them. Bread: We make this roasted garlic bread by slathering garlic butter over individual slices of bread and baking. So, grab your favorite rustic bread and slice it into 1/2-inch slices. Our recipe makes enough roasted garlic butter for 8 to 10 large slices. I love sourdough, country French loaves, and more rustic Italian bread for this recipe. Salted Butter: I love using European-style butter (like Kerrygold or Plugra) for this. The butter tastes so good! I also go for salted butter. If you only have unsalted, no worries. Just add salt to taste before spreading on the bread (tips are provided in the recipe for how much you’ll need to add). Garlic and Olive Oil: Roasted garlic makes our garlic bread recipe so good. I drizzle the whole heads of garlic with olive oil and then roast until soft. Using the garlic from two whole heads makes sure this recipe really packs in the garlic flavor. Herbs: I love the little green specks from chives and parsley, which also add a lovely flavor. If you don’t have herbs, this is perfectly delicious without them. How to Make Roasted Garlic Bread Our garlic bread recipe starts with roasted garlic, which tastes sweeter and richer than raw garlic. To roast garlic, wrap halved garlic bulbs drizzled with olive oil in some foil or parchment paper. Then bake until they are very soft (about 45 minutes). When the roasted garlic is cool enough to handle, squeeze the sweet garlic flesh into a bowl and mix it with softened butter and herbs. This garlic bread is so simple and, oh my goodness, so good! Generously spread the butter mixture over your bread slices (making sure to get to the edges). Then, you’ll bake the bread slices in the oven until the edges are golden brown and crisp. It takes 10 to 15 minutes. Easy Roasted Garlic Bread PREP 10 mins COOK 1 hr TOTAL 1 hr 10 mins PREP 10 mins COOK 1 hr TOTAL 1 hr 10 mins Thanks to roasted garlic, this is our favorite recipe for homemade garlic bread. Softened butter and two whole bulbs of roasted garlic combine to make the best garlic bread we’ve made. Softened butter is helpful since it makes mixing the garlic spread much easier. For soft garlic bread, bake a few minutes less (closer to 8 minutes). For crispy, crunchy garlic bread, bake a bit longer, but watch for over-browning (closer to 15 minutes). 16 Servings (8 bread slices, cut in half) You Will Need 8 thick slices bread, about 1/2-inch thick, from French, Italian, or Sourdough loaf 1/2 cup (113g) salted butter, softened to room temperature 2 whole bulbs garlic, see tips 1 tablespoon olive oil 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1/4 teaspoon fine sea salt, if needed Directions 1Preheat the oven to 375°F (190°C). Cut each bulb of garlic in half, crosswise, and lay them, cut-side facing up, on a sheet of aluminum foil or parchment paper. 2Drizzle the olive oil over the garlic and rub into the cut cloves. Wrap the foil around the garlic so it is sealed (if using parchment paper, tie the paper with twine to seal). Roast until the garlic is very soft, 40 to 45 minutes. Remove from the oven, keep it enclosed in the packet, and allow it to cool on the counter. 3When the garlic is cool enough to handle, open the packet and squeeze the bulb halves like a lemon into a small mixing bowl. Add the softened butter, chives, and parsley. Mix well with a fork. Taste, and then add salt as needed. 4Lay 8 slices of bread on the counter and evenly spread the garlic butter over them. Transfer to a baking sheet (or use two baking sheets if the bread doesn’t all fit in one layer) and bake in the oven until the edges are golden brown and crisp, 10 to 15 minutes. Slice in half or into thirds and serve. 1Preheat the oven to 375°F (190°C). Cut each bulb of garlic in half, crosswise, and lay them, cut-side facing up, on a sheet of aluminum foil or parchment paper. 2Drizzle the olive oil over the garlic and rub into the cut cloves. Wrap the foil around the garlic so it is sealed (if using parchment paper, tie the paper with twine to seal). Roast until the garlic is very soft, 40 to 45 minutes. Remove from the oven, keep it enclosed in the packet, and allow it to cool on the counter. 3When the garlic is cool enough to handle, open the packet and squeeze the bulb halves like a lemon into a small mixing bowl. Add the softened butter, chives, and parsley. Mix well with a fork. Taste, and then add salt as needed. 4Lay 8 slices of bread on the counter and evenly spread the garlic butter over them. Transfer to a baking sheet (or use two baking sheets if the bread doesn’t all fit in one layer) and bake in the oven until the edges are golden brown and crisp, 10 to 15 minutes. Slice in half or into thirds and serve. Adam and Joanne's Tips Garlic: A garlic bulb, also known as a head of garlic, is made up of many individual cloves attached at the root. Unsalted butter: If you only have unsalted butter, add 1/4 teaspoon fine sea salt to the butter mixture to compensate for the salt in salted butter. Storing: Homemade garlic bread can be stored in an airtight container at room temperature for up to 2 days. Wrap the slices in foil to reheat and bake in a 375° Fahrenheit oven for 5 to 10 minutes. To freeze: To freeze garlic bread, freeze baked bread in freezer-friendly containers or bags or freeze unbaked garlic bread by laying the bread with garlic butter on a large baking sheet and freezing until hard. Afterward, transfer to freezer-friendly containers or bags and freeze for up to 3 months. When ready to bake, follow the recipe instructions, but add a few extra minutes to the baking time. The nutrition facts provided below are estimates. Garlic: A garlic bulb, also known as a head of garlic, is made up of many individual cloves attached at the root. Unsalted butter: If you only have unsalted butter, add 1/4 teaspoon fine sea salt to the butter mixture to compensate for the salt in salted butter. Storing: Homemade garlic bread can be stored in an airtight container at room temperature for up to 2 days. Wrap the slices in foil to reheat and bake in a 375° Fahrenheit oven for 5 to 10 minutes. To freeze: To freeze garlic bread, freeze baked bread in freezer-friendly containers or bags or freeze unbaked garlic bread by laying the bread with garlic butter on a large baking sheet and freezing until hard. Afterward, transfer to freezer-friendly containers or bags and freeze for up to 3 months. When ready to bake, follow the recipe instructions, but add a few extra minutes to the baking time. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 slice (16 halved slices total) / Calories 158 / Total Fat 7.3g / Saturated Fat 3.9g / Cholesterol 15.2mg / Sodium 295.1mg / Carbohydrate 19.5g / Dietary Fiber 1g / Total Sugars 1.1g / Protein 4.1g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Best Classic Mimosa Next Post: Easy Roasted Garlic