Rich, buttery, and irresistibly aromatic — the ultimate side dish
Garlic bread is a classic crowd-pleaser, but this version takes it to the next level by using roasted garlic. Slow-roasting the garlic transforms its sharp, pungent flavor into something sweet, mellow, and deeply savory. Combined with creamy butter, fresh parsley, and a sprinkle of parmesan, this garlic bread is perfect for everything from cozy pasta nights to elegant dinner parties.
Roasting the garlic is the secret here — it softens the cloves and brings out a sweet, caramelized flavor that blends beautifully with the butter and herbs. This isn’t just a side dish; it’s the kind of bread that people remember and ask for again and again!
Perfectly crisp on the outside and soft on the inside, this garlic bread is great for sharing and pairs perfectly with soups, salads, and pasta dishes.
Ingredient Breakdown: How Each One Works Its Magic
- Whole garlic bulbs
Roasted until soft and sweet, creating a rich, mellow garlic flavor. - Olive oil
Adds richness and helps roast the garlic to perfection. - Butter (room temperature)
Forms the creamy base for the garlic spread. Using room-temperature butter ensures easy mixing and spreading. - Fresh parsley
Adds vibrant color and a fresh, herbal brightness that balances the rich butter and garlic. - Baguettes
The perfect vessel for holding all that delicious garlic butter. Choose crusty baguettes for the best texture. - Parmesan
Sprinkled on top for a salty, nutty finish that melts beautifully when gratinated.
Make-Ahead Instructions
- Roast the garlic ahead: You can roast the garlic up to 2 days in advance. Store the soft cloves in an airtight container in the fridge.
- Prepare the butter mixture: Mix the garlic butter ahead of time and refrigerate. Bring it to room temperature before spreading on the bread.
- Assemble before serving: Spread the butter and assemble the bread just before baking for the freshest texture.
Storing and Reheating
Fridge
- Store leftover garlic bread wrapped in foil for up to 2 days.
Freezing
- Freeze assembled but unbaked garlic bread for up to 1 month. Bake directly from frozen, adding a few extra minutes.
Reheating
- Oven (best): Reheat at 180°C (350°F) for 8–10 minutes until warm and crispy.
- Air fryer: Reheat at 180°C (350°F) for 5 minutes.
Time and Yield
- Prep time: 15 minutes
- Roasting time: 1 hour
- Final baking time: 10 minutes
- Total time: Over 60 minutes
- Yields: 4 servings
Step-by-Step Instructions
- Roast the garlic:
Preheat the oven to 180°C (350°F). Cut the tops off the garlic bulbs to expose the cloves. Place them on a piece of aluminum foil and drizzle with olive oil. Wrap tightly and place in a baking dish. Roast for about 1 hour until the garlic is soft and golden. - Prepare the garlic butter:
Finely chop the fresh parsley and place it in a bowl. Add the room-temperature butter, salt, and pepper.
Squeeze the soft roasted garlic cloves out of their skins directly into the butter mixture. Pour in the cooking juices from the roasting dish and mix everything until well combined.
- Prepare the bread:
Cut the baguettes in half lengthwise. Spread the garlic butter generously over each half. - Top and bake:
Place the prepared baguettes in a baking dish and sprinkle with grated parmesan. Bake in the oven for about 10 minutes until the bread is golden and the cheese is melted. - Serve:
Serve hot, garnished with extra parsley if desired. Perfect as a side dish for pasta, salads, or soups!
Ingredients (with Measurements)
4 portions/servings
- 2 whole garlic bulbs
- 4 tbsp olive oil
- 200 g butter, room temperature (about 7 oz)
- 1 bunch fresh parsley, finely chopped
- 2 baguettes
- 4 tbsp grated parmesan
Optional Variations
- Make it Extra Cheesy: Add mozzarella or cheddar along with parmesan for an even richer topping.
- Add Spice: Stir in a pinch of chili flakes or smoked paprika to the butter for a bit of heat.
- Use Herb Butter: Add dried oregano or thyme for a more herbaceous flavor.
Nutritional Info
per portion/serving
Calories: 880 kcal Fat: 57 g Protein: 18 g Carbohydrates: 69 g