Cheesy Roasted Garlic Bread
This recipe for Cheesy Roasted Garlic Bread packed with savory, garlicky flavors in each bite is absolutely delicious!
Ingredients
Slow Roasted Garlic
- 1 1/2 cups garlic cloves
- 1 cup olive oil
Cheesy Roasted Garlic Bread
- 1 large Italian bread loaf, sliced in half lengthwise
- 1/2 cup unsalted butter, room temperature
- 10 to 12 roasted garlic cloves, add more for a stronger garlic flavor
- 2 tablespoons fresh parsley, plus more for garnish
- 1/2 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon dried oregano
- 3 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, freshly grated
Instructions
Slow Roasted Garlic
- Preheat oven to 300F. Into a small baking dish, add the garlic cloves and olive oil. Slow roast the garlic in the oven for 60 to 75 minutes or until garlic cloves take on a golden brown color. If garlic cloves starts to brown before it is completely softened, tent the baking dish with aluminum foil and continue to slow roast until a soft texture is achieved. Remove from oven and set aside to cool to room temperature. Alternatively, in a small saucepan under low heat, simmer the garlic in the oil, stirring occasionally, until the garlic is soft and golden brown, about 20 to 30 minutes.
Cheesy Roasted Garlic Bread
- Into a small mixing bowl, add the butter, roasted garlic cloves (you only want the garlic cloves not the oil), fresh parsley and seasonings (dried oregano, onion powder, salt and black pepper). Mash the garlic cloves into the butter to combine.
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside. Generously, spread roasted garlic butter on top of the bread halves. Next, add a layer of parmesan cheese (about 1/2 cup for each bread half) and then add a layer of mozzarella cheese (about 1 1/2 cups for each bread half). Transfer assembled garlic bread halves onto a parchment lined baking sheet.
- Bake the garlic breads on the center rack for 10 to 12 minutes or until the cheese is melted and bubbling with a few toasted spots and the bread is crispy on the bottom. Cut each bread half into equal slices. Garnish with extra fresh parsley (optional) and serve.
Notes
- Leftover roasted garlic should be stored in an airtight container in the oil it was roasted in and kept refrigerated. Use within 1 to 2 weeks.