I love the taste of fresh, warm garlic bread, straight from the oven – it’s delish, easy to make, and completely drool-worthy. It’s the kind of thing that you eat on a “cheat” night from your diet: low carb, schmo carb. When I had an extra loaf of bread lying around after my pistachio goat cheese with pear recipe, I couldn’t just let it go to waste – I had to do the right thing. And the right thing consisted of roasting a head of garlic in the oven, melting some butter, and smearing it on this bad boy. Follow the simple recipe to make your own, below.
1 loaf fresh bread
1 head of garlic
1 bunch fresh parsley
1 stick butter
Directions: Preheat oven to 425. Peel away outermost layers of garlic head, and slice off a bit of the top to expose the tips of the cloves, as shown.
Drizzle head of garlic with olive oil, wrap in tin foil, and bake in the oven for 30-35 minutes.*Tip: place in muffin tin – fits perfectly!*
While the garlic is baking, slice your loaf of bread down the middle and open it up. Place your stick of butter in a bowl and melt it in the microwave until liquid (30 seconds should do.) Rinse and chop the parsley, add it to the butter, and stir. Spread the butter and parsley mixture onto both sides of the inside of the bread.
Once your garlic is ready, take it out of the oven. Remove the cloves of garlic with a butter knife – they should come out easily and be nice and soft. Spread them onto the buttered bread.