Friday, August 11, 2017

Cheesy Roasted Garlic Bread

I actually first started roasting garlic to make this bread. I can't believe that it's taken me so long to put this here. It was a few years ago when my fish monger Adam suggested a variant of this bread, but I think it has been perfected here.

Roasting garlic gives it a much deeper, sweet flavor, so despite how much garlic is in this, it's not as harsh as garlic powder based breads.


3 bulbs of garlic
1 tbsp olive oil
1 stick of butter
½ tsp of salt
1 loaf of soft crusty bread like ciabatta or batard
1-2 cups shredded mozzarella cheese*
1 tbsp shredded parmesan cheese


Preheat oven to 450. This is a good toaster oven recipe since we aren't dealing with large amounts

Cut the tops off each bulb of garlic so that the cloves are exposed. Rub the exposed garlic with the olive oil and wrap in tin-foil, leaving a little spout for steam, and roast for an hour, or until the cloves are caramelized.

Remove from the oven and let them cool until you can handle them before squeezing the caramelized cloves into a blender. Add the salt and butter and blend until creamy.

Slice your loaf open into halves and then into quarters. Spread an equal amount of the butter mixture onto each piece before sprinkling each piece with mozzarella and parmesan. Place the slices on a cookie sheet lined with tin foil and grill under a broiler set on high until the cheese is bubbling and starting to brown.

Let it cool and set, but enjoy it while the cheese is still good and melty.

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*This bread can be as cheesy as you want it, but if you pile too much on the cheese will simply melt off.

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