Garlic bread with roasted garlic

Ingredients

▢ 2 bulbs of garlic or as much or as little as you want
▢ 1 loaf of bread vienna or another type of bread like a baguette
▢ 125 g butter
▢ 20 g parmesan cheese optional
▢ 1 teaspoon salt
▢ Olive Oil enough to fill the
▢ Parsley small handful of leaves removed from stem if fresh, or 1.5 tsps for dried
▢ 200 g cheese optional; mixture of mozzarella and tasty/cheddar for the stretchy and flavourful cheesy top

Instructions

Remove the skin, base and core of each clove of garlic: by slicing off the base of the cloves with a small knife like a paring knife and peeling away the peel. You could also use the flat side of a knife to smash each clove, remove the peel and slice off the base. Slice down the middle of the clove with a small knife and remove the core. Note 1
Place all the garlic in a small pot or small makeshift pot made out of aluminium foil, sprinkle with salt, cover in enough olive oil so that the garlic is covered and cover the pot.
Put the pot of garlic in the oven and bake at 160 degrees celsius for 30 minutes or until the garlic is golden. Once cooked, remove from the oven and allow to cool. Note 2
Place the butter, garlic - including the oil, parmesan, salt and parsley, in a food processor and blend everything together. Note 3
Slice the loaf of bread in half, across the whole length of the loaf into two pieces. Spread the butter mixture evenly over the pieces of bread. Place onto a tray, add cheese if you want cheesy garlic bread, bake at 160 degrees celsius until the butter melts, the bread is crusty or until the cheese starts becoming golden, if you're adding cheese. Remove from the oven and allow to cool.
Once cooled, cut the garlic bread into slices and serve.

Video

Notes

Note 1

Preparing cloves: Cloves of garlic develop a core right through the middle of the clove, the older the clove becomes, the more pronounced that clove is and the more it can impact the flavour of your dish. Fresher cloves have nonexistent or smaller cores so the impact on taste will most likely be minimal.

Note 2

Make sure to let the garlic and oil cool completely, otherwise once it’s added to the rest of the mixture when it’s hot or warm, it’ll melt the butter down and it won’t be as easily spreadable. There may be leftover compound butter - which is a fancy way of saying butter mixed with other ingredients - so if you don’t have more bread to spread it over, place it in a container and put it in the fridge. It can be used to make more garlic bread, melt through pasta or to cook with your steak.

Note 3

A food processor will make it easier to make sure everything is incorporated equally.If you don’t have a food processor, prepare the parsley by chopping it into smaller pieces and grate the parmesan if it’s not already prepared; place the butter, salt, parsley, parmesan and pour the cooled oil from the garlic into the bowl. The garlic cloves will be soft but it may not be soft enough to mash, so place the cloves without the oil onto a chopping board and chop up into a mush and place into the bowl. Once the butter has softened, mash everything together and spread over your bread.