My grandmother Virginia made garlic bread that always stole the show. It was soft and buttery in the center and packed with garlic flavor—an instant favorite for picky kids and adults alike. This roasted garlic bread is a different take, but it still brings that cozy, nostalgic comfort.
Instead of the classic soft, buttery loaf, this version uses roasted garlic for a deeper, caramelized flavor and a crisp, crusty finish. Roasted garlic gives a naturally buttery texture and intense sweetness, so the recipe uses about half the butter you might expect. The result is a flavorful, lighter garlic spread and a loaf that toasts beautifully.
I developed this recipe after experimenting with roasting garlic and wanted a simple, reliable way to turn that roasted garlic into a savory bread. It takes more time than typical garlic bread because of the time needed to roast the garlic, but the steps themselves are straightforward and the outcome is worth the wait.
Roasted Garlic Bread Ingredients
Roasted garlic
Roasting garlic can take anywhere from 40 to 70 minutes depending on the age and size of the bulbs and how many heads you roast at once. You can roast garlic in advance and keep the soft cloves refrigerated for several days, which makes assembly quick when you’re ready to bake.
Butter
This recipe uses half the usual amount of butter—about four tablespoons—because roasted garlic contributes a rich, silky texture. Use unsalted butter and add salt separately; if you use salted butter, omit the extra salt called for in the recipe.
Bread
A sturdy loaf such as ciabatta or crusty French bread works best. I’ve also used a local sourdough with excellent results—choose a loaf with a crisp crust that will hold up to spreading and toasting.
Fresh parsley or dried oregano
Finish the bread with a sprinkle of chopped fresh flat-leaf parsley or, if you don’t have fresh herbs, a light dusting of dried oregano. When substituting dried herbs for fresh, use about one-third of the fresh amount. If you don’t have either, the bread is delicious without any garnish.
What to Serve with Roasted Garlic Bread
This crusty roasted garlic bread pairs wonderfully with hearty Italian soups, creamy bisques, and saucy pasta dishes. It’s also a great accompaniment to a big green salad or any Italian-style entrée where you want a crunchy, garlicky side.
Please let me know how your bread turns out in the comments. I enjoy hearing feedback and suggestions about what resources or recipes would be most helpful to you.
Roasted Garlic Bread
- Author: Kathryne Taylor
- Prep Time: 10 minutes
- Cook Time: 1 hour (for roasting garlic)
- Total Time: 1 hour 10 minutes (includes garlic roasting)
- Yield: 1 loaf (about 12 slices)
- Diet: Vegetarian
This roasted garlic bread uses mashed roasted garlic mixed with a modest amount of softened butter to create a spread that’s less heavy but intensely flavorful. Roasted garlic must be prepared ahead or allow 40–70 minutes in the oven to roast the garlic before assembling the bread.
Ingredients
- 1 loaf (16 ounces) ciabatta or crusty French bread
- 4 heads roasted garlic (see notes for preparing in advance)
- 4 tablespoons unsalted butter, softened
- ¼ teaspoon fine sea salt (omit if using salted butter)
- 1 teaspoon finely chopped fresh flat-leaf parsley, or a light sprinkle of dried oregano
Instructions
- Preheat the oven to 400°F (200°C). Using a serrated knife, slice the loaf horizontally into two even slabs. Arrange them cut-side up on a rimmed baking sheet (line with parchment if you like).
- Remove the roasted garlic cloves from the heads. In a shallow bowl, mash the cloves with a fork until mostly smooth. Add the softened butter and salt, then mash until evenly blended into a spreadable mixture.
- Scoop half of the garlic-butter mixture onto the cut side of one bread slab and spread evenly. Repeat with the remaining mixture on the other slab.
- Bake for about 5 minutes for a softer bread, or 10–12 minutes until the edges are golden and the surface is crisp (as in the photos).
- Sprinkle with chopped parsley or oregano. When cool enough to handle, slice into 2–3 inch pieces with a serrated knife and serve immediately. For best freshness, consume or refrigerate within two hours.
Notes
Prepare in advance: Roast garlic up to 3 days ahead. When the roasted cloves are cool, remove them from their skins and refrigerate in an airtight container.
Softening butter: If you forget to soften butter, cut it into tablespoons and microwave for 10–15 seconds just until softened, not melted. If using salted butter, skip the additional salt.
Dairy-free options: Substitute extra-virgin olive oil or a plant-based butter for a dairy-free version. Choose a high-quality vegan butter if you prefer that texture and flavor.
Nutrition
Nutritional estimates vary depending on the bread and butter used. Consider this a general guide; consult a nutrition calculator if you need detailed values for dietary tracking.
- Category: Side
- Method: Baked
- Cuisine: Italian-inspired