Name: Artisan Roasted Garlic Bread with Baguette
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 loaf baguette, cut lengthwise; 4 garlic heads; 1 stick softened salted butter; 1 tablespoon minced basil; ¼ cup grated parmesan cheese; 1 teaspoon red pepper flakes; Olive oil, for drizzling

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This Artisan Roasted Garlic Bread with Baguette is made with a baguette, garlic, butter, fresh basil, parmesan cheese, red pepper flakes and olive oil.

This Artisan Roasted Garlic Bread with Baguette is made with a baguette, garlic, butter, parmesan cheese, red pepper flakes and olive oil.

This Garlic bread is extremely flavorful, crispy and comes out so warm and toasty. It is perfect for any Italian style dinner and can be served next to most entrees. The edges become so crispy on the sides and buttery in the center. This recipe is super easy to make but a good amount of time for the garlic to roasted properly. If you like garlic as much as I do, then I totally recommend making this. The combination of the butter, garlic, and fresh herbs is incredible.

I wanted to make this on the side with my Shrimp Fra Diavolo and it did not disappoint. I roasted the garlic in the oven, and set a time and did most of my errands in the house. When the timer goes off, then it’s showtime. After you prepare the bread with the delicious garlic mixture, you can set the bread aside until you are ready to make dinner. I made my entrée on the stove top, and when I had about 15 minutes left of the recipe, I threw in the bread and it was perfectly crunchy and delicious.

If you love healthy recipes, feel free to try my Air fried Bok Choy and my Shrimp Aguachile.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Artisan Roasted Garlic Bread with Baguette
Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Baguette
Garlic
Butter
Basil
Parmesan
Red pepper flakes
Olive oil

See recipe card for Artisan Roasted Garlic Bread with Baguette quantities.

Instructions

Preheat the oven to 400 °F. Cut the top part of the heads of garlic and drizzle olive oil on top of the cut portion. Wrap the entire garlic heads, individually, with aluminum foil. Roast in the oven for 1 ½ hours.

In a bowl, add the butter, basil, parmesan cheese, red pepper flakes and a pinch of salt. Squeeze the garlic into the bowl using your hands or a spoon.

Mix well and brush the bread on the cut side with the mixture.

Place bread in the oven for 15 minutes, until golden and crispy.

Substitutions

Baguette: You can use a French baguette or Italian bread.

Garlic: There is no option to using garlic in a jar, you should get the freshest garlic heads the grocery store has got.

Butter: I opted to using salted butter and that way you will not have to add salt yourself.

Basil: You can use dry basil, but using fresh minced basil is key.

Parmesan: I used a fresh parmesan cheese and grated it myself, but feel free to buy premade grated parmesan.

Red pepper flakes: This is optional if you do not like spicy foods.

Olive oil: For best taste, use extra virgin olive oil. You could use vegetable oil for drizzling.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

Spicy - add chili pepper flakes on the bread for a spicy kick.
Deluxe - serve with pasta and pizza.

Check out this Salmon Rice Bowl for more healthy recipes.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Let the garlic cool before using your hands to squeeze it out, or use thick gloves.