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.
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. 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). 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 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.
