Roasted Garlic Bread

I've made this about 4 times now and love it every time. I use all three heads of garlic and once out of the oven and soft I add to the melted butter and mash together really well. Then I spread it over the bread! I also toast the underside of each half loaf of Italian bread first, spread on the butter/garlic and sprinkle the parmesan on. Then I put the loaf under the broiler cheese side up and toast that side. The whole loaf gets toasted that way. My friends and family ohh and ahhh about it every time I make it!

We're on a tight budget this week so I only roasted one bulb of garlic with olive oil and I used two large hoagie rolls that I had in the freezer that I needed to use. I did increase the parmesan and I made a foil tent with the bread inside so it would be nice and moist, not dried out. This was very easy and quite cheap for me to make as it used on hand ingredients and you can sub in something else if you don't have what's asked for.

Turned out great! Be sure and use all 3 bulbs, not cloves. I only used 1 bulb, all I had, and the flavor wasn't strong enough. I wrapped the bulbs in foil first and ended up roasting the garlic for an hour. Watch the broiling time! Can easily burn if yours gets extra hot.

This was good. I only used one head of garlic because I mistakenly thought the recipe called for 3 cloves, and thought I would do extra.... next time I'll do at least 2 heads, maybe 3. I only used half the amount of butter called for and it was perfect. Very good!

Thsi recipe is a "smear" of thick, roasted garlic paste. It's sweet & loaded w/ garlic flavor w/out being at all bitter or harsh. It does need a sprinkle of sea salt to help bind the flavors but otherwise it's perfect. I keep roasted garlic in my fridge so I just used about 15 cloves, pushed them through the garlic press & then halved the rest of the recipe for slices of toast since it was just hubby & I. I served it on a thoroughly cleaned & sanitized Texas license plate in keeping w/ the 4th of July theme. Thsi is the best garlic toast I have ever eaten...thanks for the recipe!

Make sure to roast the garlic until it's nice and golden brown. Don't skimp on the olive oil to make sure it browns well. Also, way more parmesan cheese is needed, and I just grated it over the top instead of mixing it in the spread. This is my favorite garlic bread...the butter/garlic powder bread just won't cut it once you've tried this. Use a toaster oven to simplify roasting the garlic when you're pulling your dinner together.

This garlic bread is awesome! Don't skimp by using minced, roasting the garlic is worth the effort (although you will have to air out your house afterward!!) I replaced shredded mozzarella cheese for the parmesan since my kids prefer it and it was cheesy and delicious. My 8 yr old son probably ate half the loaf!

This is a very good recipe for garlic bread. It tastes very much like the garlic bread that I had in Italy. So I strongly recommed this for if you want truely Italian bread.

This was really good. Next time I think I'll roast the garlic in foil or something, though, because I browned it a little too much, but the flavor was still terrific.

Yummy! We used less garlic (personal preference) and combined the ingredients in the food processor. Easy and delicious but it clearly takes more than 20 minutes total prep time because you have to roast the garlic.

Used much more parm than called for and also used part butter and evoo. This was so amazing Akred and I thank you for submitting this great garlic bread recpe!

As much as I hate to admit it, I'm a Cole's frozen garlic bread-aholic! LOVE the stuff, so I've never bothered to make my own before. I was hosting my MIL's b-day dinner and decided to give this one a whirl WOW! The roasted garlic flavor is SOOOO fabulous. This bread was so good, I did not eat ONE BITE of my shrimp scampi (saved it for another meal) as all I wanted was this. TY for a great recipe!

This was yummy. The only change that I made was to bake the bread for 10 minutes in a 400 degree oven to make it crispy all over. I then broiled it for just a couple of minutes to get the cheese bubbly. DH loved it. Thanks for sharing the recipe.

Easy to make and very delicious. I discovered that it would have been good to mash the garlic prior to mixing it with the butter. Regardless, it still tasted great. I put a few strips of mozzarella on top of half of the batch and those went first. I took another reviewer's advice and toasted the bottom first.

Needed salt!

I love recipes like this one for many reasons. First it's one of those things that requires minimum time yet presents itself as though you really fussed over it! Second, because it's a "kid helper" recipe...meaning that the youngsters can help you with this one, and really feel that they've contributed to the meal. I'm always looking for fun fast easy things that kids can help with. It's a way to help them learn & at the same time they are getting the right impression about baking & cooking...that it isn't a drag...it's fun for everyone in the family. In this busy "instant" world we're living in today, family time is at a premium. Making the meal together and then partaking of what you made together nourishes the body, the mind and the heart. Last, but not least, I LOVE roasted garlic! I make my bread the same way as the recipe, with just one regular addition...pile on the cheeeses! Parm, Asiago, Mozarella, etc. There's room for them all! :)

Replace butter with margarine for fewer calories. I find replacing parsley with oregano adds a little zip.

Um... How exactly can this recipe be "Ready In: 20 Min" when you bake the garlic for 30?

This is great! I didn't have a whole head of garlic so I used about 5 cloves and it had great flavor. I will try more next time. Thanks for sharing!

Excellent! This was very easy to make. I will be making my own garlic bread for now on, no more store brought garlic bread. This is much better than the store-bought frozen garlic bread that I used to buy, and it’s much cheaper too. I had all the ingredients on hand, except for the Italian loaf bread, so I used a loaf of French wheat bread because that was what I had. However, I am garlic lover so the next time I make this, I will be adding more garlic. Thanks for sharing!

The first time I made them, they burned. The second time, I did bake instead of broil. It cooks a little longer but they don't burn. This is the PERFECT garlic bread recipe though.

Absolutely Fabulous! I used 1 1/2 elephant size heads of garlic -- as that's what I had on hand, and roasted with just 1 T olive oil, wrapped up in foil. Since I had a very large loaf of crusty french bread, I used 3/4 c butter, and also added some granulated garlic powder -- as we Love Garlic! Skipped the cheese (lactose) --- turned out Fantastic! Had enough left to spread on 3 left over buns the next night and was perfect with my leftover spaghetti. The roasted garlic is to die for -- So Good! Thanks for a Great Recipe!

I did not care for this recipe. I googled a garlic bread to make for my daughter and figured with so many people giving it 5 stars, I would try it. It tasted like GARLIC. that's it. it burned our mouths and I had to scrape the rest of the paste off the bread. would not ever make again.

This was great, but then again I love roasted garlic. Be warned that the garlic can need upwards of an hour to roast. I made the spread the night before. I loved the roasted flavor instead of the harsh garlic flavors usually associated with garlic bread.

This was excellent garlic bread. I used 3 chiabatta rolls or 6 halves and cut the other ingredients in half. I thought it said 3 cloves and not bulbs and that was all I roasted. To make matters worse I accidentally peeled them! Luckily, I took them out after 15 minutes. Some of the garlic was still salvageable, but I had to add another clove of fresh garlic to the butter mix to make up for it. I could taste a combo of roasted and fresh. It really made a difference along with using fresh parsley and not dried. I did use the parmesan cheese. I broiled them on a foil lined sheet for 5 minutes on low. Thanks!

I am unsure why this is getting such good reviews. I found it to be extremely tasteless. I didn't add the "optional" ingredients because I wanted simple garlic bread. If I were to make this again, I would sprinkle some garlic powder over the top, and maybe a little salt. But the way the recipe is right now, I would never make it again.

5 stars for the recipe itself, though I did add a lot more cheese, it really brings out more of the garlic flavor. 4 stars for the mess during and afterwards (and of the smell coming out of the garbage bin the next morning) :)

I'm not sure if it's always like this, but the spread soaked through the top of the bread making the bread taste kind of soggy. Neither my sister nor I liked that. I'd be willing to try making it once again, but if I get the same results, I'll search for another recipe.

How can you not love garlic bread! Although I found the roasted garlic bulbs hard to handle once they were out of the oven (hot, slippery little suckers!), I did love the overall result of the bread. Will definitely make again!

I used garlic that was already in a jar and it came out awesome and it is quicker this way, yummy!

This was very good! What wouldn't be good with roasted garlic and butter!! :) I only used 1 very large bulb of garlic, but that was a personal thing.

Excellent! Thanks for sharing!

Speechless - this recipe was so good, followed as directed. The only difference was the Broiler, i baked mine instead and came out great! Made for my partner and we ate it up in one sitting. ha ha ha, Thanks for the great recipe!

Loved it when I made it the first time following the recipe exactly. Here are the changes I've made since in the several times I've done it: (1) Made several times w/regular garlic but yesterday did it with 2 heads of elephant garlic. This makes it milder and happily, less messy: instead of roasting in the skins, I peeled and sliced the cloves, then baked, covered. at 350, for about 90 minutes, drizzled with about 1/4 c. of olive oil, which foamed up, until very soft. (2) Omitted the rest of the butter (cholesterol reasons). (3) added about 1 TBS of dried rosemary, more parmesan, and at the end, some cracked sea salt. (4) Toasted about 1/2 c. of pine nuts and blended the whole deal in the food processor. This greatly changes the nature of the final product, adding a nutty taste and some good protein. (5) before broiling, I topped the bread slices with some shaved asiago cheese. This is seriously delicious and I love the way the house smells during and after I bake the garlic! It's been a big hit with visitors as well as my 19-year-old daughter.

delicious!

Awesome!!

So much better than store-bought garlic bread (of course)! Next time, I will roast the garlic a bit longer to make it creamier, though.

disappointing, spread is thick and greasy. i love garlic bread, but not this one. would not make again.

Made as is, but I popped the bread in the oven at 350 for 5 min to get them toasty. Be sure to watch the bread when broiling - it can burn quick!

Followed directions with the exception of roasting the garlic. I roasted it at 400 for 45 minutes in a pan covered tightly with aluminum foil. I mashed the garlic up with a fork before mixing with the butter which made it much easier to mix. It came out perfect.

Best ever! We will definitely be making this again. Be careful with the broiler... I almost forgot it in there! We went a little less than the full 5 minutes and it was so, so GOOD!

This is the perfect recipe. As everyone said don't be afraid of all that garlic. I only had already minced so I roasted that instead.

Very good! Used about half of the amount of butter and no oil. Yummy!

Way too much garlic

The roasting part of this recipe is slightly off; I've found that not covering the garlic turns it hard/crispy, instead wrap in a foil packet or clay roasting pot. The bread is awesome tho!!! :)

I made this garlic bread for a dinner party. I had never roasted garlic before so I did not know how it changed the flavor of garlic when roasted. I also was not sure everyone at the party would love garlic as much as I do so I cut back a bit. Everyone LOVED it and kept telling me how great it was. I made two loafs not knowing how many people would be at the dinner party and soon got scared I made to much when I saw how few people were there...but they finished it all. It has been requested to the next dinner party...this time I am making at least 3 loafs and using the total amount of garlic called for...I will ALWAYS make garlic bread this way from now on.

I LOVE THIS RECIPE!!! Not only does this make excellent bread, but it is also great on everything else I have tried. Grilling Filet Mignon - Topped with this spread. Pasta for the child, topped with this spread. So far, nothing has been a miss! THANK YOU FOR THIS RECIPE! By the way, 5 stars just isn't enough!

this was pretty good but more of an adult garlic bread as the kiddos didnt appreciate the chunks of garlic

My kids like the bread, but we all agreed, the flavor was very mild and light. We all prefer it to be a bit stronger and for it to have a bit of salt to it. Over all it was a decent recipe. But I can see me using some salt in the next round.

This garlic bread is fabulous. My husband has made requests for it so I make it often. I make extra garlic butter and store in the refrigerator.

I made this with my homemade lasagna for family night. My husband and mom and dad all loved it! It was very easy and I can't wait to make it again. I used fresh grated Asiago since that was all I had on hand. Delicious!!!!!!

Just tried this. The only garlic bread i will ever use now. Great recipe

This was so good! I followed the directions exactly and it was just great. I made 2 big loaves of bread for a party and it was a big hit. I did use Mozz cheese instead of the parm on top, and it was just very yummy.

Oh. My. Goodness. This was *fabulous*!!! I had a whole bunch of pre-peeled garlic cloves from Sam's Club, so I used about 18-20 cloves of garlic, which seemed to work. We spread it on sliced Italian bread with a little shredded mozzarella on top & then broiled it. Amazing!!!!! I think that we will make up a triple or quadruple batch so we always have some on hand for a quick addition to dinner. I also think that the mashed garlic with butter would be great mixed in mashed potatoes, in soups, etc.

This needed salt desperately. The recipe didn't specify salted or unsalted butter and I use unsalted butter at home unless otherwise specified. If you do the same, add some salt to the butter mixture before spreading. Also, I wrapped in foil to cook, I think broiling open faced as the recipe suggested would be the better option.

This has become a staple in our house! Simple to make, but definitely restaurant quality.

If you like roasted garlic, you’ll love this bread! I wrapped my garlic in foil and baked for about 35 minutes. I made up the butter mixture early in the day, which allowed me time for the garlic to cool before I had to handle it. Much easier than trying to handle it while it’s hot! Hubs liked this one too, so looks like I’ll be making it again!

Very garlicky and wonderful! I LOVE garlic and was extremely happy with this bread! If you don't like a strong garlic flavor though it may not be for you. We will certainly be having again and again!

Very good! Quite tasty.

This was quite tasty. I used regular wheat bread because I didn't have french, but regardless of the change, this was good.

Like many others, I also had trouble with the "mushing" of the garlic. I even let it bake for 45 minutes instead minutes. It was just ok to us. I don't know if I'll be trying this one again even increasing the time. I've had better garlic bread from this site. Sorry!

Delicious! I couldn't believe I was putting 3 BULBS of garlic, but it was just perfect. It's great as is, but I may try reducing the butter next time just to make it a bit healthier. Thank you for this recipe I would have never thought of it!

Wow!!! I just made this tonight and we absolutely loved it!!! I will be making this again, and will be making it often! It was so easy to make. The only thing I changed was adding a little Garlic Salt to the mixture. Thank you so much for the great recipe!!!

I thought this bread was amazing! Make sure to eat this with the company you'll be spending the night with. && a little bit of the mixture goes a long way on the bread - you won't sacrifice the flavor either.

Awesome! Roasted the garlic as indicated and it worked perfectly. I only used 1/4 C of butter as the creamy, roasted garlic is really all that is needed to make this delicious, assuming you're not afraid of copious amounts of garlic. Be ready to be sweating it out for days to come!

quick and easy. we made it with a baked ziti recipe from here as well and got lots of compliments.

I loved this recipe. Although, I'm a huge garlic fan, I thought three heads of garlic was a bit much - I ended realizing it gets baked first which sweetens it up a bit. I didn't have the optional items and didn't miss them at all.

This is great! I love fresh out of the oven garlic bread and this is just scrumptious. I did broil it for longer than five minutes because I like just a tinge of brown to my garlic bread. So I broiled it for about eight minutes. So so delicious! Thanks for the recipe.

Great recipe. I pair this with a thick stew or soup

This roasted garlic bread was so delicious! It reminded me of restaurant style garlic bread. I made it to go with chicken parmesan and everyone loved it! I didn't change a thing.

Delicious! I placed my (peeled) garlic cloves in a small pot of olive oil and let them simmer while I made the rest of my meal. They turned out perfect and I then had garlic flavored olive oil for use another time!

This is a very different garlic bread. The roasted garlic gives this recipe a completly different taste. After mixing all the ingrediants for the spread, I found that it was very pasty. My whole family agreed that it wasn't the greatest garlic bread that we've had. If you like a thicker garlic spread for the topping and you like roasted garlic, then you will love this recipe. I just wanted to try the recipe out, but was not happy with the results. Sorry about the negative feedback.

Very good! I roast my garlic by drizzling it with olive oil and then wrap completely in foil. I bake it for an hour at 350 degrees. It comes out really melllow and creamy that way. Mine broiled in 3 minutes, it would have burned at 5 minutes so watch the time.

Absolutely delicious. My family loved it and are expecting to eat it again soon.

wow this was good. I made as written and would make a few changes next time. My garlic needed more than 1/2 hour to roast. 2nd, I would not mix the parm cheese into the butter mixture. I would sprinkle it on top and use much more that stated so it was nice and cheesy on top.

great bread. i followed this recipe exactly. i made it again and just sauteed the garlic and it comes out just fine (and a lot quicker!!). it goes great with the creamy spinach soup on this site!

This was so good! I was careful to leave some larger bits of the roasted garlic intact so the bread in the end had yummy bits and pieces of roasted garlic.

This is good. I think I would need to mash the roasted garlic a bit more; would prefer more of a garlic paste in the butter. And I also would like more spices, including Italian seasoning. But very quick, easy and delicious (had leftover roasted garlic from over the weekend). Thanks for the recipe!

Neither my husband nor I cared for this bread and the eight people at the dinner party I served it at said it was 'okay'. I had a lot left over that we didn't eat. I followed recipe to the letter.

Had a potluck tonight and made this recipe. It was a hit and was fun to do something new. I used 4 very large heads of garlic so I used 1 1/2c butter, added about 1 teaspoon of salt, about 3 teaspoons of dried parsley and whipped it up in the food processor. I baked the garlic for 1 hour at 350* and will try 45 minutes at 400* next time as there was a lot of the cloves in the center that just didn't get soft as some. I didn't add the Parmesan cheese to the mixture but sprinkled it on top after spreading the mixture on the bread. I also cut my bread into slices and broiled the bottom side before spreading the mixture on. Made it a bit more crunchy and not soggy. After the Parmesan melted I added a little mozzarella and melted that on top for a little more flavor. I would have given 5 stars if the directions were better roasting the garlic.

Maybe Ciabatta bread would be better...next time I will toast the bread on both sides, then slather the butter/garlic mixture on, then broil. The bread is good as is, but w/these modifications it would have been better! I also dumped the butter, parsley and roasted garlic in the food processor to get a nice, creamy mix, good stuff!

I followed the recipe exactly, but didn't like the taste of the results. The spread was very thick even after toasting. I had thought the butter would melt down and make the bread more moist, but for some reason the thick spread mixture of garlic, parm and butter stayed thick and the lower bread was dry. Weird. Maybe it was the bread I used, an organic denser loaf. I LOVE garlic and roasted garlic, but just prefer my garlic bread more 'wet buttery'.

If you slightly overdue the garlic in the oven it gets too crunchy and it makes everything more difficult

Made fresh italian bread for this recipe. I found that I didn't miss anything if I made it with half as much butter and oil.

Extremely delicious! I was skeptical about using 3 bulbs of garlic but after making it I would encourage everyone to not skim on the ingredients. The taste of the garlic butter was scrumtious, so good that i think that one can use it as a base to create a pasta sauce with it. We ate the roasted garlic bread with a creamy tomato pasta sauce, also found in allrecipes, and my husband used the leftovers to dip into the sauce as well as using it for egg and bacon sandwiches. This is a real winner of a recipe. WILL make again and again!

ABSOLUTELY HEAVENLY! We used to buy frozen garlic bread and gobble it up but no more! This is even better. My DH made this for our Mother's Day meal and used hot dog buns. DELISH!

I used 4 heads/bulbs (for personal taste). I then used the hand-held mixer to pulverize and mix everything to a nice spreadable consistency. Baked at 350 degrees, while preparing dinner. Broiled for a couple minutes to finish it. Spread the mixture on both sides of the bread and it toasts up nicely. Hubby really liked it. Thanks for a great recipe. One more thing, if you're going to bake three bulbs, it's just as easy to fill a pan and bake 10 or so. I did and now I've got yummy roasted garlic for more bread or other use.

This is a great recipe! I added crushed red pepper flakes and some mozzarella - loved it!

I used half a jar of peeled garlic cloves which I drizzled with olive oil and roasted in my toaster oven in a foil packet I made, which left nothing to clean up. I mashed the garlic in a bowl with a flat, smooth pounder till it was paste. I then mixed in softened butter and fresh minced Italian parsley. I spread this on halves of bakery sourdough bread and broiled till golden. It was the absolute hit of the crab feed and I will never make garlic bread any other way. Highly recommended but be careful..it's addictive! Many thanks for the recipe :-)

amazingly tasty...even the day after!

Super easy and delicious! Watch the bread carefully, though... the parsely on mine got kinda scorched.

Love, love, love this garlic bread. It is a big hit at parties. I never get any to take any leftovers home. Prep time is much longer then 15 min. as removing the roasted garlic paste is very time consuming. Alos I bake the garlic for 40-45 minutes and rebrush with garlic as it bakes. Thanks for the recipe.

This was good, but I'd still resort to minced garlic the next time I make garlic bread.

This was the best garlic bread ever! Not something you want to eat if you have the potential for smooching someone, but wow was it delicious! Thanks for the recipe!

This was SO EASY and DELIIOUS!!! Will definitely make this instead of buying the garlic spread at the store!

I have used a similar method for years and found it to be no-fail. Instead of roasting the garlic I toss several unpeeled cloves into a small cast iron skillet and shake around to toast, then cut off the stem end and aqueeze the pulp onto the bread and spread. any comments versus simmering in oil as one reviewer did ....... I too like the idea of the infused oil for dipping.

Finally! A really good garlic bread. Roasting the whole heads or bulbs of garlic adds the perfect flavour. That's exactly what has been missing from other recipies I tried. Everyone is needing to watch pennies these days, myself included. That being said, spaghetti is a frequent dinner choice for my family. Adding this bread to the menu makes a common meal one that we look forward too. Thanks so much.

Also wonderful with a mozzarella or Italian cheese blend on top of the garlic spread.

Great garlic bread: healthier than store-bought and not too much effort to make. I melted the butter and then stirred in the other ingredients and poured it on the bread. This made the center nice and soft and buttery and the crust crunchy and crusty. Yum! I also just used French bread. I will be making my own garlic bread from now on.