Roasted Garlic with Bread (Print version)

Sweet, caramelized garlic cloves served with crusty bread, perfect for sharing or as an elegant starter.

# What you need:

→ Garlic

01 - 2 large heads of garlic
02 - 2 teaspoons olive oil
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Bread

05 - 1 rustic baguette or sourdough loaf, sliced

→ Optional Garnishes

06 - 1 tablespoon chopped fresh parsley
07 - 1/4 teaspoon red pepper flakes (optional)
08 - Extra olive oil, for drizzling

# Directions:

01 - Preheat the oven to 400°F.
02 - Slice the tops off the garlic heads to expose the cloves.
03 - Place each garlic head on a piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper.
04 - Wrap the garlic heads in foil and place on a baking sheet. Roast for 40 to 45 minutes until cloves are golden, soft, and caramelized.
05 - While the garlic roasts, slice the bread. Optionally brush slices with olive oil and toast in the oven during the last 8 to 10 minutes of garlic roasting.
06 - Remove garlic from oven and let cool slightly. Squeeze softened cloves onto bread slices. Garnish with parsley, a drizzle of olive oil, and red pepper flakes if desired. Serve warm.

# Expert advice:

01 -
  • Roasted garlic becomes something entirely different: sweet, creamy, and almost caramel-like instead of sharp or overpowering.
  • It feels fancy enough for guests but couldn't be simpler—just garlic, foil, and time doing most of the work.
  • One bulb transforms into something that spreads like butter, making it impossible not to come back for more.
02 -
  • Don't skip the foil wrapping—it traps steam and keeps the garlic from drying out at the edges, which is the difference between creamy roasted garlic and something that tastes a little burnt.
  • If your garlic cloves stick when you try to squeeze them out, give the bulb another minute or two—they need to be almost fall-apart soft.
03 -
  • Set a timer but trust your senses too—when the kitchen smells almost overwhelmingly garlicky and the cloves look golden at the edges, you're probably done.
  • The foil isn't just for cooking; it keeps the garlic warm during dinner and looks charming when people peel it back at the table.

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