Perfect Garlic Bread
With the mellow taste of roasted garlic, this bread is simply wonderful. Everytime I make this, my taste buds shout Thank you! Thank you! Thank you! This is a great accompaniment to my Minestrone ala Barricks.
- 1 head garlic
- 1 teaspoon extra virgin olive oil
- 6 Tablespoons butter, softened
- sliced french bread
- shredded parmesan cheese
- fresh chopped parsley
Preheat oven to 425°.
Remove the outer papery covering of the garlic. Slice off the top of
the head so most of the cloves are exposed. Now either place on a square of
aluminum foil; drizzle the oil over the cloves; fold the foil over the head to
completely enclose it.
Select the smallest baking dish you have; drizzle the oil over the cloves; cover the baking dish with foil.
Roast for about 45 minutes, until the garlic is completely soft and lightly browned. Allow the head to cool. The roasting removes the harsh garlic taste.
It takes 45 minutes to roast garlic in the oven but less than 8 minutes in the microwave. Slice off the top of the head to reveal all the cloves. Place the head in a small, deep dish, season with salt and pepper, and drizzle with 2 tablespoons of good olive oil. Spoon 2 tablespoons of water into the bottom of the dish, cover it with plastic wrap, and cook at medium power for 7 to 7½ minutes. Let stand for a few minutes before unwrapping.
Peel and mash about 4 or 5 large cloves of the roasted garlic into the softened butter; spread on the french bread slices (or a split lengthwise 12 inch loaf); sprinkle with some shredded parmesan cheese and/or fresh chopped parsley. Bake the bread on a cookie sheet- buttered side up - in a 450° oven until the edges of the bread begin to toast (about 10 minutes). Serve hot from the oven.
One medium head yields about 1 Tablespoon of garlic paste. Other suggestions for the paste as follows:
1. Serve whole roasted garlic heads warm as an appetizer spread for French or Italian bread.
2. Mix with a little olive oil and toss with hot cooked pasta and Parmesan cheese.
3. Add a Tablespoon or two to hot potatoes when mashing.
4. Stir into mayonnaise or salad dressing and use in dressings for meat salads, such as chicken, or vegetable salads, such as potato.
5. Add to cream soups, such as potato or onion, seasoning to taste.
6. Stir into cooked rice pilaf or lentils.
7. Add to your favorite white sauce and serve over steamed vegetables or broiled fish.
8. Combine with sour cream to serve atop baked potatoes.
9. Stir into melted margarine or butter and drizzle over baked fish or serve as a dipping sauce for lobster.
10. Blend into oil and vinegar for a dressing for tossed salad.
11. Stir into margarine or butter and brush over corn on the cob.