- 2 garlic heads
- Olive oil
- Salt and freshly ground black pepper
- 1/2 lb (2 sticks) unsalted butter, at room temperature
- 1/2 cup mayonnaise
- Pinch paprika
- 1 tblsp Italian Seasoning
- 1 tblsp chopped flat-leaf parsley
- 1 tsp ground sea salt
- 1 tsp red chili flakes
- 1/4 cup grated Parmesan cheese, plus 1 1/2 tblsp for sprinkling
One 24-inch sourdough bread loaf, split in half
1/2 chopped sun-dried tomatoes
1 1/2 tblsp grated parmesan cheese
Preheat the oven to 350 F
For the garlic butter, slice the tops off of the garlic heads and place them cut side up on a piece of foil. Drizzle with olive oil and season with salt and pepper. Enclose the garlic completely and bake for 1 hour or until soft. Set aside to cool. *
Squeeze the roasted garlic cloves into a medium mixing bowl. Add the remaining ingredients through the 1/4 cup Parmesan cheese and combine thoroughly. Refrigerate until ready to use.
When you’re ready to prepare the garlic bread, preheat the oven to 400 F
Spread the garlic butter generously over each half of the bread and set the bread on a baking sheet. Bake until light golden brown, 8-12 minutes.
Top with basil, tomatoes, and the remaining 1 1/2 tblsp Parmesan. Cut into 2-inch slices and serve.
*I found out you can’t use a toaster oven to roast garlic
A product was received for review. I was not paid in any form of cash for this posting. The opinions expressed are my own and were NOT influenced in any way.