Teeming with roasted garlic, romano cheese and lots of butter, this quick and easy garlic bread is the best ever. Try it!
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!
You can roast your own garlic or look in the olive bar at your local grocery store for already roasted cloves, which will speed up the process significantly.
Once you have the roasted garlic, making this is a cinch — mix together the butter, garlic and romano cheese in a food processor, spread it on the brad and bake. Delightful!
- 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 54mgSodium: 711mgCarbohydrates: 42gFiber: 3gSugar: 5gProtein: 12g