Garlic bread should be crisp and buttery–not soggy and not harsh but with a nice, nut-like garlic flavor without being too overpowering.  This bread meets those criteria. The roasted garlic gives your garlic bread a pleasant nutty-garlic taste that is much milder than using raw garlic.


  • 8 to 10 cloves of roasted garlic
  • 1/2 cup butter, softened
  • 1/4 cup grated parmesan cheese
  • 1 lb loaf French or Italian bread
  • 2 teaspoons dried parsley


Preheat the oven to 375 degrees. Set out a cookie sheet.

  1. Squeeze the roasted garlic from its outer wrappings into a small bowl. Mash with a fork or use a garlic press.
  2. Blend the butter, parsley, parmesan cheese, and garlic together to make a paste.
  3. Slice the bread horizontally and divide paste in half. Spread each half with the garlic mixture.
  4. Bake on the cookie sheet for 10 to 12 minutes or until crispy.

Baker’s note: If you are using raw garlic, you will want to reduce the amount used.
Raw garlic may be up to four times as strong. Roasted garlic is much mellower tasting.

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