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Crispy, buttery, garlicy and a little cheesy, this bread quickly disappeared. For years, I just butter the bread, sprinkled with seasonings and call it good. Today, I had a large amount of fresh garlic on hand and had just roasted a dozen heads to use as needed. I used four of the roasted heads to make the best garlic bread I have ever tasted.
Parmesan bread and roasted garlic
Servings: 8-12 servings
- 1 extra long baguette or standard French loaf
- 6 tablespoons butter at room temperature
- 4 heads of roasted garlic cloves, about 4 tablespoons, were removed
- 3 tablespoons finely grated Parmesan cheese or Pecorino Romano cheese
Preheat oven to grill. Slice the bread 1/2 "-1" thick, as you like best. (I'm biased with the long, crispy baguettes and I tend to cut them quite thin, so they'll be crispy.) Combine butter, garlic, and cheese in a small bowl and mix until well combined. Spread butter mixture liberally on sliced bread.
Place the coated pieces of bread on a large baking sheet. Grill for about 2 1/2 – 3 minutes, just until the edges of the bread have browned and the topping is bubbly and slightly browned. Remove from the oven and serve hot. Enjoy!
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A YEAR AGO TODAY: Italian soup of white beans, spinach and beefTWO YEARS AGO TODAY: Shortbread with chocolate chips and espresso