Roasted Garlic Bread
Community meeting dinner, 2/27/12 – served with lasagna
Community meeting dinner, 1/23/13 – served with baked spaghetti and meatballs
Community meeting dinner, 4/3/13 – served with sausage and sweet potato stew
Roasting the garlic gives it a mellow flavor and a creamy texture, letting you make a rich-tasting garlic bread with less fat.
- 2 heads garlic*
- 4 tablespoons canola, vegetable, or olive oil, divided between roasted garlic and bread assembly
- ¼ teaspoon salt
- 1 large loaf Italian or French bread
Roasting the garlic
Preheat oven to 375 degrees.
Hold the head of garlic on its side and use a large knife to slice off the very top of the head (the pointed end). This will expose all the cloves inside. Repeat with the second head.
Place both heads on a large piece of aluminum foil inside a baking pan. Drizzle with 2 tablespoons oil and sprinkle with the salt. Bring the foil up and fold to seal in the garlic.
Bake for approximately 1 hour, until cloves of garlic are completely tender. Allow to cool enough to handle. (Note: this can be done up to 4 days in advance – refrigerate roasted garlic until ready to use.)
Assembling the bread
Using your fingers, squeeze the roasted cloves of garlic out of their papery skins and into a small bowl. Add remaining 2 tablespoons oil and use a fork to mash the garlic and oil into a paste.
Using a bread knife, slice the loaf of bread into pieces, but do not go all the way through – leave the bottom crust intact. Rub the garlic paste between slices, coating each portion with some of the garlic paste.
Wrap the entire loaf in aluminum foil. Return to the oven for 10-12 minutes, until heated through. Break along the scored slices to serve.
Yield: one loaf, serves 8-10.
*Garlic grows well in Nebraska and can be stored for long periods of time.