Reviewed: Sep. 30, 2007

Made fresh italian bread for this recipe. I found that I didn't miss anything if I made it with half as much butter and oil.

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CHRISTY7795

Cooking Level: Expert

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Reviewed: Sep. 23, 2007

great garlic bread. Easy and deliscious.

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mom2three

Cooking Level: Intermediate

Home Town: South Windsor, Connecticut, USA

Living In: Surprise, Arizona, USA

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Reviewed: Sep. 19, 2007

This bread was delicious! My whole family loved it. I will definately will make it again.

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Lester

Cooking Level: Expert

Home Town: Watsonville, California, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 1, 2007

I mashed up the cloves of garlic. Next time I would add a little bit of garlic powder before cooking.

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renee816

Cooking Level: Beginning

Home Town: Beverly, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Aug. 28, 2007

This recipe was good, but not great but that may be more my fualt than the recipes. I think the problem was the cooking time on roasting the garlic. It says 30 mins or until soft... be sure to check it after about 20 minutes. Mine was over cooked at 30 mins. (I didn't check it at 20) and I think it would have been better had it only roasted about 20 mins. Also, I used more garlic than called for and next time I will use even more. I was expecting a really strong flavor and didn't get that. Agian, maybe because it was over roasted??? It does make a nice spread though. I will try it again and roast it less than 30 mins, but still use more garlic, about 5 or 6 cloves.

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CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Aug. 24, 2007

I made this for my boyfriend tonight and we both absolutely loved it! It was my first experience roasting garlic and it was super easy. I only had one bulb and was only feeding 2 so I used the entire bulb and 2 1/2 Tbl butter. It was well worth the extra money I paid for the artisan french bread. I added a bit of salt and substituted canola oil for the evoo, because that's what he had. I also omitted the optional parmesan cheese and parsley. I'm thinking the person who had trouble with the butter not melting into the bread must not have used softened butter. I'd like to try it with real parmesan cheese (I hate the in the green can). Oh...the garlic I used was some I got at my local farmers' market before leaving MN :D I'm visiting him in small town Alaska so I'm a little limited and not always willing to plunk down the needed change for things like olive oil ($9 a bottle) and he's got a pretty limited kitchen.

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IronChefMidwest

Cooking Level: Expert

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Reviewed: Aug. 15, 2007

one word for this recipe (and I've been making garlic bread for years)...... YUMMY!!!!!!!!!!!!!!!!!!!!!!

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Jennifer

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Reviewed: Aug. 14, 2007

This is great on sliced Ciabatta bread, and a sprinkling of shredded Motzerella or Provalone gives it just a little extra.

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Aug. 6, 2007

So easy and tasty to make. I accidently bought French bread and sliced it like the frozen garlic bread. It was really good. Thank you for sharing.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 5, 2007

Thsi recipe is a "smear" of thick, roasted garlic paste. It's sweet & loaded w/ garlic flavor w/out being at all bitter or harsh. It does need a sprinkle of sea salt to help bind the flavors but otherwise it's perfect. I keep roasted garlic in my fridge so I just used about 15 cloves, pushed them through the garlic press & then halved the rest of the recipe for slices of toast since it was just hubby & I. I served it on a thoroughly cleaned & sanitized Texas license plate in keeping w/ the 4th of July theme. Thsi is the best garlic toast I have ever eaten...thanks for the recipe!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 27, 2007

this recpes had a great combination of flavor. I loved the fresh garlic and parmesan.

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Jacoma W

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Reviewed: Jun. 7, 2007

Make sure you use a GOOD DENSE bread. I used a store brand of fresh french bread and it just didn't hold up.

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: May 29, 2007

I have used a similar method for years and found it to be no-fail. Instead of roasting the garlic I toss several unpeeled cloves into a small cast iron skillet and shake around to toast, then cut off the stem end and aqueeze the pulp onto the bread and spread. any comments versus simmering in oil as one reviewer did ....... I too like the idea of the infused oil for dipping.

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rlg in tejas

Home Town: Spokane, Washington, USA

Living In: Amarillo, Texas, USA

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Reviewed: May 19, 2007

I love this recipe and so does my family!! I made it with Lasagna the first time and it was a hit!! I'm also making it tonight with my baked ziti!! Everyone LOVES This bread!! I did use French bread instead on Italian...just my preferance!! This was sooooo easy to make and absolutely delicious!!

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gatorgirl363

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Jupiter, Florida, USA

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Reviewed: May 17, 2007

I used French bread as I couldn't find Italian bread so it turned out a little less delicious than expected.

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Will H

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Reviewed: Apr. 25, 2007

I used garlic that was already in a jar and it came out awesome and it is quicker this way, yummy!

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MelMBrsl75

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Reviewed: Apr. 8, 2007

Make sure to roast the garlic until it's nice and golden brown. Don't skimp on the olive oil to make sure it browns well. Also, way more parmesan cheese is needed, and I just grated it over the top instead of mixing it in the spread. This is my favorite garlic bread...the butter/garlic powder bread just won't cut it once you've tried this. Use a toaster oven to simplify roasting the garlic when you're pulling your dinner together.

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Kelly H

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 29, 2007

Not the best garlic bread - but I enjoyed the garlic flavor.

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clem

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Reviewed: Mar. 26, 2007

Extremely delicious! I was skeptical about using 3 bulbs of garlic but after making it I would encourage everyone to not skim on the ingredients. The taste of the garlic butter was scrumtious, so good that i think that one can use it as a base to create a pasta sauce with it. We ate the roasted garlic bread with a creamy tomato pasta sauce, also found in allrecipes, and my husband used the leftovers to dip into the sauce as well as using it for egg and bacon sandwiches. This is a real winner of a recipe. WILL make again and again!

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MiriamShaya

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Reviewed: Mar. 20, 2007

Awesome! My friends said it was the best garlic bread they had ever had! I used all three bulbs and used sourdough bread instead of Itallian; my friends really got a kick out of that.

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Vuvu

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Roasted Garlic Bread

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