This Roasted Garlic Bread recipe is made with an entire head of roasted garlic. It’s delicious on its own and is also an amazing 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 to add to a handful of recipes.
I love all sorts of garlic bread, but when the garlic is roasted, I love it the most!
How to Make Roasted Garlic Bread
- Combine roasted garlic, butter and fresh herbs if desired. Season to taste with salt and pepper.
- Cut a baguette into slices about 1/2-inch thick. Place them on a foil or parchment-lined baking sheet and spread an even layer of the roasted garlic mixture on each one.
- Place the baking sheet under the broiler until the bread begins to turn golden brown along the edges.
Using Roasted Garlic Bread as a Base for Amazing Appetizers!
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!
A few more topping ideas:
- sliced tomatoes and basil
- blue cheese and thin apple slices
- thinly sliced steak
- avocado slices
- melted Gruyère
What to Serve With it
Whether it’s the garlic bread on its own, or if it’s adorned with other delicious ingredients, my favorite way to have it is alongside a bright pretty salad!
Here are a few salad recipes that would be fabulous with it:
I hope you enjoy this scrumptious Roasted Garlic Bread as much as I do!
This Roasted Garlic Bread recipe is made with an entire head of roasted garlic. It's delicious on its own and is also an amazing base for many other recipes.
- 1 head roasted garlic (click here for How to Roast Garlic) -should be made ahead of time
- 1 1/2 teaspoons unsalted butter, softened
- 1/2 teaspoon fresh thyme, finely chopped
- salt and freshly ground black pepper
- 1 (approximately 6-inch) French baguette
- 4 strips applewood smoked bacon
- 1/4 cup Roquefort cheese, crumbled
- 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 the instructions for the Roasted Garlic Bread with Roquefort, Bacon and Grilled Pear (below).
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.