Equipment
Ingredients
Roasted Garlic Base
- 1 garlic, whole head
- 15 ml olive oil
- 2 g sea salt
Garlic Butter and Bread
- 100 g unsalted butter, softened to room temperature
- 1 baguette
- 5 g fresh parsley, finely chopped
- 1 g flaky sea salt
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Slice the top quarter off the head of garlic to expose the raw cloves inside.
Place the exposed garlic head on a square piece of aluminum foil. Drizzle the olive oil evenly over the exposed cloves and sprinkle with the sea salt. Wrap the foil tightly around the garlic to seal it.
Roast the wrapped garlic in the preheated oven for 45 minutes.
Remove the garlic from the oven and carefully open the foil to let steam escape. Let it cool for 10 minutes until safe to handle. Leave the oven on.
Squeeze the roasted garlic cloves out of their skins directly into a small mixing bowl. Mash them into a smooth paste using a fork. Add the softened unsalted butter and finely chopped fresh parsley. Mix until completely combined.
Using a serrated knife, slice the baguette in half horizontally, keeping the top and bottom pieces as intact as possible.
Spread the roasted garlic butter evenly over the cut surfaces of both baguette halves, spreading all the way to the edges. Place the halves cut-side up on a baking sheet.
Bake in the 200 degree Celsius or 400 degree Fahrenheit oven for 10 to 12 minutes.
Remove from the oven, sprinkle lightly with flaky sea salt if desired, slice into individual portions with a serrated knife, and serve warm.
Chef's Notes
- Roasting the garlic completely mellows its pungent bite, allowing you to use a whole head to achieve deep flavor without overwhelming the palate.
- For a softer crust, wrap the buttered garlic bread completely in aluminum foil before baking. Open the foil for only the last three minutes to gently crisp the top.
- This roasted garlic butter freezes beautifully. Consider roasting two heads of garlic, doubling the butter, and rolling the excess into a log using parchment paper. Freeze for up to three months to use on steaks, pasta, or future batches of bread.
- Using a serrated knife with a gentle sawing motion is crucial when cutting crusty baguettes to avoid crushing the delicate interior crumb.
Storage
Refrigerator: 3 days — Wrap tightly in aluminum foil to prevent drying out.
Freezer: 1 month — Freeze prepared but unbaked bread tightly wrapped. Bake straight from frozen, adding 5 minutes to the baking time.
Reheating: Wrap in aluminum foil and bake at 175 degrees Celsius for 8 to 10 minutes until warmed through.
