“Quid Pro Quo Butter Your Bread on Both Sides” Grilled Garlic Bread
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Reality & Matters of The HeartIn this recipe, garlic is roasted in the oven, resulting in a mellow, somewhat smoky, caramelized treat that can be eaten as is, mashed into a paste for dressings, sauces or tossed in salads and of course garlic bread!
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Why not make your own roasted garlic - it's simple and it's always great to have in your fridge (keep garlic stored in a glass jar in olive oil and it's always at-the-ready)! Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months. Roast several heads at the same time!
Preheat oven to 400°F:
Peel the loose papery, outer layers off the head of the garlic. Leave the head itself intact with all the cloves connected.
Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle the exposed surface with olive oil, balsamic vinegar and sprinkle with salt/pepper.
Wrap the garlic with foil and roast in the oven for 40 minutes 40 Minutes.
The garlic is done when a centre clove is completely soft. Let the garlic cool slightly, and then press on the bottom of a clove to push it out of its paper.
To get 'the best' grill marks on your garlic bread, make it on a barbeque. Preheat grill to a medium-low temperature. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Add dried herbs and mix well. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butter side down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.
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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients
Directions
Why not make your own roasted garlic - it's simple and it's always great to have in your fridge (keep garlic stored in a glass jar in olive oil and it's always at-the-ready)! Roasted garlic can also be refrigerated for up to 2 weeks or frozen for up to 3 months. Roast several heads at the same time!
Preheat oven to 400°F:
Peel the loose papery, outer layers off the head of the garlic. Leave the head itself intact with all the cloves connected.
Trim about 1/4 inch off the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle the exposed surface with olive oil, balsamic vinegar and sprinkle with salt/pepper.
Wrap the garlic with foil and roast in the oven for 40 minutes 40 Minutes.
The garlic is done when a centre clove is completely soft. Let the garlic cool slightly, and then press on the bottom of a clove to push it out of its paper.
To get 'the best' grill marks on your garlic bread, make it on a barbeque. Preheat grill to a medium-low temperature. Combine the garlic and butter in a small bowl and season with salt and pepper to taste. Add dried herbs and mix well. Spread 1 tablespoon of butter on one side of each slice of bread. Grill butter side down until lightly golden. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds.
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