In an attempt to use up some day old bread, I made Roasted Garlic Bread a few nights ago and didn't give it a second thought. But during dinner yesterday, Rick told me that he really enjoyed that 'crunchy bread' and I should share the recipe on my blog.
At first I was perplexed. What crunchy bread, I asked him. I ran through a list of the week's breads in my head but couldn't figure out which one he meant. Then he said 'You know, the garlic-y one.'
'Ohhhhh! That? That's not really anything at all. Not really a recipe needed sort of thing.' But Rick insisted that there may be others who would appreciate a recipe and he convinced me to share it.
Roasted Garlic Bread
1 bulb of garlic
4 slices of thickly sliced sourdough (French or Italian would work nicely too)
1. Preheat the oven to 375. Slice the top off a bulb of garlic and place the bottom portion on a square of tinfoil. Drizzle a little olive oil over the bulb and wrap it in the tin foil. Place the wrapped tinfoil in the oven and bake 35-45 minutes. Remove from the oven, unwrap and let cool until it can handle it.
2. Squeeze the cloves out of the bulb into a bowl. Drizzle in a little olive oil, about a teaspoon or so, and sprinkle in some sea salt. Mash the cloves with a fork and stir around until the oil and salt are mixed in. Set aside.
3. Heat a grill pan (the actual grill would work fine too) over medium high heat. Lightly brush both sides of the bread with additional olive oil. Grill each side of the bread until hot and crispy. Spread the roasted garlic mixture on each slice. Serve immediately.