Crisp, buttery, garlicky and just a little bit cheesy, this bread disappeared lightning fast. For years, I’ve just buttered the bread, sprinkled with seasonings and called it good. Today, I had an abundance of fresh garlic on hand and I had just roasted a dozen heads to use as needed. I used four of the roasted heads to make the best garlic bread I’ve ever tasted.
- 1 extra long baguette or standard loaf of french bread
- 6 tablespoons butter room temperature
- 4 heads roasted garlic cloves removed, about 4 tablespoons worth
- 3 tablespoons Parmesan or Pecorino Romano cheese finely grated
- Preheat the oven to broil. Slice the bread 1/2"-1" thick, depending on how you like it best. (I am partial to the long crusty baguettes and I tend to slice them fairly thin, so they will be crisp.) Combine the butter, garlic and cheese in a small bowl and mash together until well combined. Slather the butter mixture generously over the sliced bread.
- Place the coated pieces of pieces of bread onto a large baking sheet. Broil for about 2 1/2 - 3 minutes, just until the edges of the bread have browned and the topping is bubbling and lightly browned. Remove from oven and serve warm. Enjoy!
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