Jimmy’s Roasted Garlic Bread with Parmigiano Reggiano and Chilies
I love making roasted garlic because it is easy, delicious, and you can put it on just about everything including this simple recipe for Roasted Garlic Bread. For the roasted garlic all you have to do is cut the tops off of the garlic, season, wrap in foil, and throw in the oven for a bit, then squeeze out the goodness (see pics below) and you have a delicious spread that you will brush on anything and everything you decide to cook throughout the week.
This could be pinned as a “healthy-ish” garlic bread due to the absence of butter, however if you are looking for the classic preparation you will find it in Jenny’s recipe below (for some reason that one tends to disappear at the table a faster rate than this one). Nonetheless they are both delicious.
- Jimmy
Jenny’s Classic Garlic Bread
I love Jimmy’s version of garlic bread. There’s something special about whole roasted garlic. I opted to share my super simple garlic bread recipe because you know, butter. Butter, butter, butter. I must have made this recipe 20 times throughout my two pregnancies.
This butter mixture holds up really well in the fridge so feel free to double your recipe. We’ve used this leftover butter to baste almost every protein and roasted vegetable you can imagine.
-Jenny
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Passive Time | 45 minutes |
| Servings |
loaf
|
- 2 heads garlic
- 3 oz chunk Parmigiano Reggiano cheese, for grating at the end
- 3 tablespoons parsley, sliced
- chili flakes
- 1 loaf Country Style Sourdough Bread sliced in half lengthwise
- extra virgin olive oil
- salt
- 8 tablespoons butter, softened at room temperature
- 2 large garlic cloves, minced
- 4 teaspoons italian parsley, finely chopped
- 6 tablespoons parmesan, grated
- 1 loaf Country Style Sourdough Bread sliced in half lengthwise
Ingredients
For the Roasted Garlic Bread with Parmigiano Reggiano and Chilies
For The Classic Garlic Bread
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- Preheat oven to 400. Slice the tops off of the garlic heads (about 1/4 the way down) to expose the raw cloves. Rub with olive oil and season with salt. Wrap each head of garlic separately in foil and place in the cups of a muffin pan (the muffin pan helps to stop the garlic from rolling around). Bake for 45 minutes or until the garlic cloves are golden brown and tender. Remove from the foil and let the garlic cool slightly. Squeeze out the soft garlic cloves from the skin into a small bowl. Preheat a panini press or the broiler on your oven. Brush the bread generously with olive oil. Toast until golden brown. Drizzle with olive oil and brush on the roasted garlic. Finish with chilies, sliced parsley, and a generous amount of Parmigiano Reggiano.
- Preheat oven to 400 degrees. Place butter, garlic, parsley, and parmesan into a bowl and mix well. Spread the mixture onto the cut sides of the bread. Place bread, butter side facing up, on a sheet pan and place into the oven. Cook for 15-20 minutes but keep an eye on it because the tops will brown quickly. Let cool for a few minutes before moving to a cutting board and cutting into slices or whatever size/shape you desire.
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