Cheesy Roasted Garlic Bread
They key to this addictively delicious garlic bread is the roasting of the garlic beforehand which renders it mellow and super tender with a touch of sweetness. Combined with the tang of gorgonzola and the milky notes from the mozzarella (and, oh, of course butter!) it’s the perfect pull-apart loaf that’ll surely please everyone— if you don’t eat most of it yourself! This recipe is a great make-ahead. Assemble and wrap in foil and refrigerate until ready to bake off (make sure to let it come completely to room temperature before placing in the oven).
Serves 6
INGREDIENTS
1 head of garlic
1 tsp olive oil
1 boule of country bread (approximately 16 oz)
½ cup gorgonzola
½ cup mozzarella, grated
2 tbsp grated parmesan
1 stick unsalted butter, softened
2 tbsp parsley, roughly chopped
1 tsp kosher salt
½ tsp black pepper
METHOD
Preheat oven to 350F.
Cut ¼” to ½” off the top of the head so cloves are exposed. Drizzle with olive oil and wrap in foil. Place on a small sheet pan and roast for 35-40 minutes or until cloves are very soft and tender. Let cool slightly and squeeze out cloves into a small bowl. Mix in butter, gorgonzola, mozzarella, parmesan, parsley, salt and pepper with roasted garlic.
Cut top of bread into approximately 1” diamonds, taking care to not cut all the way thru— leave at least ½” intact. Open up the cuts and use a spatula or spoon to stuff the cheese mixture in the cracks. Wrap with foil, place on a sheet pan and bake for 20 minutes. Remove foil and bake for another 10 minutes. Transfer to a serving platter and serve immediately.
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