This needed salt desperately. The recipe didn't specify salted or unsalted butter and I use unsalted butter at home unless otherwise specified. If you do the same, add some salt to the butter mixture before spreading. Also, I wrapped in foil to cook, I think broiling open faced as the recipe suggested would be the better option.

Very good! Quite tasty.

this was pretty good but more of an adult garlic bread as the kiddos didnt appreciate the chunks of garlic

This was excellent garlic bread. I used 3 chiabatta rolls or 6 halves and cut the other ingredients in half. I thought it said 3 cloves and not bulbs and that was all I roasted. To make matters worse I accidentally peeled them! Luckily, I took them out after 15 minutes. Some of the garlic was still salvageable, but I had to add another clove of fresh garlic to the butter mix to make up for it. I could taste a combo of roasted and fresh. It really made a difference along with using fresh parsley and not dried. I did use the parmesan cheese. I broiled them on a foil lined sheet for 5 minutes on low. Thanks!

Loved it when I made it the first time following the recipe exactly. Here are the changes I've made since in the several times I've done it: (1) Made several times w/regular garlic but yesterday did it with 2 heads of elephant garlic. This makes it milder and happily, less messy: instead of roasting in the skins, I peeled and sliced the cloves, then baked, covered. at 350, for about 90 minutes, drizzled with about 1/4 c. of olive oil, which foamed up, until very soft. (2) Omitted the rest of the butter (cholesterol reasons). (3) added about 1 TBS of dried rosemary, more parmesan, and at the end, some cracked sea salt. (4) Toasted about 1/2 c. of pine nuts and blended the whole deal in the food processor. This greatly changes the nature of the final product, adding a nutty taste and some good protein. (5) before broiling, I topped the bread slices with some shaved asiago cheese. This is seriously delicious and I love the way the house smells during and after I bake the garlic! It's been a big hit with visitors as well as my 19-year-old daughter.

Needed salt!

This is the perfect recipe. As everyone said don't be afraid of all that garlic. I only had already minced so I roasted that instead.

Awesome!!

Made as is, but I popped the bread in the oven at 350 for 5 min to get them toasty. Be sure to watch the bread when broiling - it can burn quick!

I love recipes like this one for many reasons. First it's one of those things that requires minimum time yet presents itself as though you really fussed over it! Second, because it's a "kid helper" recipe...meaning that the youngsters can help you with this one, and really feel that they've contributed to the meal. I'm always looking for fun fast easy things that kids can help with. It's a way to help them learn & at the same time they are getting the right impression about baking & cooking...that it isn't a drag...it's fun for everyone in the family. In this busy "instant" world we're living in today, family time is at a premium. Making the meal together and then partaking of what you made together nourishes the body, the mind and the heart. Last, but not least, I LOVE roasted garlic! I make my bread the same way as the recipe, with just one regular addition...pile on the cheeeses! Parm, Asiago, Mozarella, etc. There's room for them all! :)