This Roasted Garlic Bread recipe is made with an entire head of roasted garlic, which is what makes it sweet and mild instead of sharp. It’s delicious on its own and is also a delicious base for many other recipes.Once I have roasted garlic in the house, I can’t stop cooking with it. And why would I? One of the reasons to roast a lot of garlic at once is that it will go a long way, and be at the ready for to add to a handful of recipes.
Usually I crave roasted garlic bread in the cool, winter months, but driving by all the garlic fields in Gilroy this past weekend seems to have gotten my taste buds fantasizing about the magical stuff even in this warmer weather!
And really, is there a bad time for roasted garlic bread.
I didn’t think so!
I was going to make a simple roasted garlic bread to have with our dinner last night, but then I remembered I had bacon in the house. And Roquefort cheese!
Of course, I couldn’t just let those items sit there! Especially when I glanced at my fruit bowl and spotted a pear. I immediately imagined the smoky bacon, pungent cheese and fresh pear on top of the buttery, roasted garlic bread. It was a done deal!
The roasted garlic bread on its own is wonderful. And the additional ingredients turn this bread into a meal in and of itself!
Either way, my favorite way to have it is along side a bright salad! Perfect! Have I mentioned yet that my husband is a vegetarian? Well, he’s a Pescatarian, actually. In any case, this little bundle of richness is still fantastic without the bacon. My husband would agree!
Please enjoy this scrumptious roasted garlic bread!
This delicious bread is great on its own, and is also a fantastic base for many other recipes.
- 1 head roasted garlic should be made ahead of time
- 1 1/2 teaspoons unsalted butter softened
- 1/2 teaspoon finely chopped fresh thyme
- sea salt and freshly ground black pepper
- 1 (approximately 6-inch) French baguette
- 4 strips applewood smoked bacon
- 1/4 cup crumbled Roquefort
- 1/2 of a pear (I like D'Anjou) ripe, but firm
Turn on the broiler and cover a baking sheet with foil. Set aside.
In a very small mixing bowl, combine the roasted garlic, butter and thyme. Season to taste with the salt and pepper. Use a serrated knife to cut the baguette on a bias, into about 8 slices. Place them on a baking sheet and spread an even layer of the roasted garlic mixture on each slice of bread and drizzle with a little olive oil.
If you only want the roasted garlic bread, you could place the baking sheet under the broiler until the bread begins to turn golden brown along the edges, about 1 minute. OR, move on to step 4.
Cook the bacon in a sauté pan until it's crisp, about 4 minutes per side over medium-high heat. While the bacon is cooking, preheat a stove-top grill and slice the pear half into about 8 thin slices. Remove the bacon from the pan and drain it on a paper towel. Dredge the pear slices in the bacon grease left in the pan and then place them on the preheated grill until they are nicely marked, about 1 minute per side. (If you don't have a stove-top grill, simply sauté them in the same pan you cooked the bacon in.)
Evenly distribute the Roquefort on each slice of bread with the garlic mixture. Place the baking sheet under the broiler just long enough to melt the cheese, about 1 minute. Top each with bacon and grilled pear. Serve immediately.
You can make them on a very thin baguette, cut into rounds, for an amazing little hors d'oeuvres, too!