Friday, April 08, 2011

Roasted Garlic Bread



This bread, which I served with lasagna for my son's 16th birthday, is absolutely divine. As usual with Paula Deen's recipes, it had an obscene amount of butter, which I cut back by a fourth, and it was still decadent and delicious. It's definitely a repeater recipe, but to avoid a heart attack it's for special occasions only!

Roasted Garlic Bread
Adapted from this Paula Deen recipe

1 head garlic, unpeeled
1 tablespoon olive oil
1 1/2 sticks butter, softened

1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 loaf Italian bread, split horizontally

Preheat oven to 425 degrees F. (If you have a toaster oven and aren't cooking anything else at the same time, use that.)

Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 - 40 minutes. (To see if it's done, squeeze the sides while holding a kitchen towel, The garlic should give easily and feel soft). Cool.

Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, salt and pepper, stirring to combine.Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.

2 comments:

Mary said...

This really sounds delicious - sinfully delicious. I could devour this bread. The syrup you asked about can be found at Trader Joe's. Have a great day. Blessings...Mary

Cookie Madness said...

If I hadn't just made focaccia, I would make this tonight! Homemade garlic bread is so much better tasting than the store-bought kind. I always forget to make it, though.

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