It’s taken me WEEKS to get this post up. See, I made some garlic bread on the fly one night. It came out perfectly. I wrote down the recipe. The problem? I didn’t take a photo. So, I made it again. However, I got distracted and burned the heck out of it. We ate it all anyway . . . It’s that good. But burnt garlic bread doesn’t make for a cook-worthy photo, now does it?
I finally got around to making it again this weekend. It’s still just perfect.
I use roasted garlic in this, instead of raw garlic, because it imparts a milder flavor and needs less cooking. Tasty, quick and easy garlic bread? Yes, please!
K, you know a recipe is a good one – a keeper, if you will – when your husband turns to you mid-bite and says, “Honey, this is one for the blog.” Just to put this more in context: He’s never said that before. Ever. ‘Course, that meant I had to make it again to photograph it.
- 1 loaf ciabatta or Italian bread
- 1 stick butter, softened
- 10 cloves roasted garlic
- 1 cup freshly grated romano cheese
- Preheat oven to 350 degrees.
- Line a baking sheet with aluminum foil. Cut the bread down the length and open up. Place on the baking sheet.
- Combine butter, garlic and romano in the bowl of a food processor and process until combined. Use a knife to evenly spread the butter mixture onto each half of the bread.
- Place in the oven. Cook for 6-7 minutes, until butter is melted. Turn off oven and turn on broiler. Broil for an additional 3-4 minutes, until lightly browned.
- Let sit 5 minutes before cutting.