Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Roasted Garlic Parmesan Bread

Ingredients

For the roasted garlic:

2 whole heads of garlic

1/4 cup olive oil

2 tsp kosher salt

For The Bread:

1/2 cup unsalted butter, room temperature

1/4 cup roasted garlic puree

2 tsp fresh parsley, chopped

1 tsp fresh chives, sliced very thin

1/4 tsp kosher salt

1/4 tsp Creole seasoning

1/2 tsp Worcestershire sauce

1/4 tsp fresh ground black pepper

1/2 cup Parmigiano-Reggiano, freshly grated (about 2 ounces)

1 French Baguette (12-14 in long), cut in half length wise

Instructions

For the roasted garlic:

Preheat oven to 350.

Remove the outermost layers of the skin on the garlic heads. Cut the top off so that the garlic cloves are exposed and place them in a shallow baking dish Heat the olive oil over a high heat for 1-2 minutes. Stir the salt into the oil and pour the oil directly over the tops of the garlic. Cover the garlic with foil and bake for30 minutes. Remove the foil and bake for an additional 8 minutes.

Remove from the oven and cool the garlic. To remove the roasted garlic cloves, gently squeeze the bottom of the head and the garlic should come out easily.

Place the roasted garlic cloves on a cutting board, and using the flat side of a chef’s knife, smash the garlic into a puree.

Yeild: 1/4-1/3 cup garlic puree

For The Bread:

Preheat oven to 350

Cream together the softened butter, garlic, herbs, salt, Creole seasoning, Worcestershire sauce, pepper and half of the cheese using a rubber spatula or wooden spoon. Spread both halves of the evenly with the butter mixture, then sprinkle the remaining cheese over the butter mixture.

Line a large baking sheet with aluminum foil and place the prepared halves, butter side up, on the baking sheet.. Bake for 12-15 minutes. Cute crosswise on a diagonal into 1 1/2 inch slices. Serve immediately.

Yield: 8-10 servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more