Oven Roasted Garlic Bread Food

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THE BEST GARLIC BREAD



The Best Garlic Bread image

We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter
4 cloves garlic, finely chopped
1 large soft Italian or French loaf
1/4 cup grated Parmesan
Kosher salt
2 tablespoons flat-leaf parsley leaves, finely chopped

Steps:

  • Arrange a rack in the center of oven and preheat to 450 degrees F.
  • Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
  • Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
  • Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

ROASTED GARLIC BREAD



Roasted Garlic Bread image

A very easy recipe for garlic bread that is made with roasted garlic, butter and Parmesan cheese.

Provided by Dana

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 50m

Yield 8

Number Of Ingredients 6

3 heads garlic
2 tablespoons olive oil
1 (1 pound) loaf Italian bread
½ cup butter
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of garlic heads so the tip of each clove is exposed. Place garlic on a baking sheet and drizzle with olive oil. Bake until garlic is soft, about 30 minutes.
  • Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut-side up on a baking sheet.
  • Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.
  • Broil bread until toasted, about 5 minutes.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 35.4 g, Cholesterol 31.6 mg, Fat 17.3 g, Fiber 2 g, Protein 6.9 g, SaturatedFat 8.5 g, Sodium 436.2 mg, Sugar 0.7 g

ROASTED GARLIC BREAD



Roasted Garlic Bread image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 6

4 heads garlic
1/3 cup extra-virgin olive oil
3 sprigs thyme, plus 1 tablespoon finely chopped
Grey salt and freshly ground black pepper
8 tablespoons unsalted butter (1 stick), at room temperature
1 loaf of good, crusty bread, cut into slices

Steps:

  • Preheat oven to 350 degrees F.
  • Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
  • To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
  • Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
  • Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

ROASTED GARLIC BREAD



Roasted Garlic Bread image

Roast a whole head of garlic and then spread it on a baguette before another bake with Parmesan and parsley.

Provided by Food Network Kitchen

Time 1h20m

Yield 6

Number Of Ingredients 6

1 head garlic
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 12-inch baguette, split lengthwise
2 tablespoons grated Parmesan
2 tablespoons coarsely chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the top third off the head of garlic, exposing the tops of the garlic cloves. Put on a piece of aluminum foil, drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon each salt and pepper. Wrap tightly and roast until the cloves are golden brown and very soft, about 45 minutes; cool slightly.
  • Unwrap the garlic and pour any garlic-flavored oil from the foil into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 2 tablespoons oil and mash with a fork until smooth; season with additional salt and pepper.
  • Put the bread halves on a baking sheet and evenly spread with the roasted garlic mixture. Top with the Parmesan and a few grinds of pepper. Bake until the bread is toasted and the cheese is melted, about 10 minutes. Sprinkle with parsley and cut into pieces.

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  • Preheat the oven to 400 degrees Fahrenheit. Using a serrated knife, slice through the loaf of bread horizontally to make two evenly-sized slabs. Place them on a large, rimmed baking sheet (lined with parchment paper for easy clean-up, if desired).
  • Remove the cloves of roasted garlic from the heads. In a shallow bowl or plate, mash the cloves with a fork until mostly smooth. Add the butter and salt and mash it all together until evenly combined. Scoop half of the mixture onto the cut side of one piece of bread, and spread it evenly across with a butter knife or spatula. Repeat with the remaining garlic on the remaining bread.
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  • Sprinkle with parsley. Once cool enough to handle, slice into pieces about 2 to 3 inches wide with a serrated knife. Serve promptly. Bread should be consumed or refrigerated within 2 hours.


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