Roasted Garlic and Parmesan Bread

Ingredients

• 2heads of garlic
• to tasteolive oil
• 200 gbutter, at room temperature
• 45 ml (3 tablespoons)finely chopped parsley
• 75 g (3/4 cup)finely grated Parmesan cheese
• to tastebread of your choice, such as a baguette, French loaf or hot dog rolls for individual breads

Instructions

1. 1

   Roast the garlic

   Heat the oven to 200°C. Cut each garlic head in half horizontally and place it on foil. Drizzle with olive oil, wrap it in the foil and bake for 30 minutes, until soft.

2. 2

   Mix the spread

   Turn the oven down to 180°C. Let the garlic cool slightly, then squeeze the soft cloves into a bowl with the butter. Mix together, add the parsley and Parmesan, and stir well.

3. 3

   Spread the bread

   Slice the bread and spread the garlic mixture over each slice. Slicing all the way through makes it easier to serve.

4. 4

   Bake until hot

   Put the slices back together to re-form the loaf, wrap it in foil and bake at 180°C for 30 minutes, until hot and melted through.

What is roasted garlic bread?

Garlic bread is a familiar European-inspired side, often associated with Italian-American meals. This version uses whole roasted garlic heads rather than raw garlic, giving the butter a mellow, rounded flavour.

The Parmesan adds a salty, savoury edge, while the loaf is assembled again before baking so the seasoned butter warms between the slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 16g protein, 39g carbs, 47g fat.

The bread supplies most of the carbohydrates, while butter and olive oil contribute much of the fat; Parmesan and bread provide some protein. Pair a portion with vegetables or salad, and bear in mind that the amount of bread chosen will affect the serving's overall nutrition.

Roasting the garlic

Foil parcel: wrapping the halved heads helps them soften in the oven without drying out. Drizzle on the olive oil before sealing the foil.

Soft cloves: after 30 minutes at 200°C, the garlic should be tender enough to squeeze from its skins. Let it cool briefly first so it is easier to handle.

Making the garlic butter

Room-temperature butter: soft butter combines more readily with the squeezed garlic, parsley and finely grated Parmesan. If it is still firm, give it a little more time at room temperature rather than melting it.

Fine cheese: finely grated Parmesan distributes through the butter mixture and is easier to spread between the bread slices.

Slicing and assembling

Full slices: cutting right through the loaf makes it simpler to spread the mixture evenly and serve later. Work gently so the bread stays in a shape that can be reassembled.

Reformed loaf: put the slices back together before wrapping the bread in foil. This keeps the filling tucked between the slices as it warms.

Baking and serving

Two oven stages: roast the garlic at 200°C, then lower the oven to 180°C before baking the assembled bread. The second bake takes 30 minutes, until the centre is hot and the butter has melted through.

Serve it warm alongside pasta, a bowl of soup or a crisp green salad. Individual rolls work well when you want separate portions.

Recipe notes & tips

• Use a foil parcel that fully encloses the garlic so the cut halves stay moist as they roast.
• Squeeze the garlic into the butter once it is cool enough to handle.
• Finely grate the Parmesan so it blends evenly into the spread.
• Spread the mixture across the cut surfaces rather than leaving it in one thick patch.
• Wrap the reassembled loaf securely in foil before its second bake.

Variations

• Add herbs: mix finely chopped chives into the butter alongside the parsley.
• Use rolls: spread the mixture inside hot dog rolls and bake them as individual portions.
• Try another cheese: replace some Parmesan with finely grated mature Cheddar.
• Add black pepper: season the butter mixture with freshly ground pepper.
• Make it extra savoury: add a little more Parmesan to the spread.

Common mistakes to avoid

• Using firm butter: it is harder to mix and spread, so let the butter soften at room temperature first.
• Handling hot garlic: the cloves can be difficult to squeeze while hot; allow them to cool slightly.
• Cutting uneven slices: very thick slices may be harder to coat evenly, so aim for a consistent thickness.
• Leaving the loaf unwrapped: the bread can dry out during the second bake, so cover it with foil.
• Skipping the lower temperature: reduce the oven to 180°C after roasting the garlic, as directed.

How to store

Store leftover bread covered in the fridge and use within 3 days. Reheat it wrapped in foil in a 180°C oven until hot; the exact time depends on the portion size.

Frequently asked questions