Roasted Garlic Bread

Flavoured butters are one of the most versatile and simple recipes that you can have in your repertoire. A few simple ingredients whipped together and the butter is transformed, leaving you with a new beast to enhance so many dishes. It goes to make the most amazing garlic bread or can be used to stuff a chicken breast to make incredibly succulent Chicken Kiev. You can add a slice to grilled meats and fish for a wonderfully fragrant sauce.

Happily living in the freezer for a few months wrapped in greaseproof paper, it’s something I always have on standby. Play around with flavours by replacing the garlic with half a chilli, finely chopped, for chilli butter. You can of course use different herbs such as basil and other Mediterranean herbs, dill and chopped capers for a butter that would be excellent with fish, or perhaps a citrusy butter with a teaspoon or two of finely grated lemon zest. The options are endless.


Roasted Garlic and Herb Butter

Usually whenever I’m cooking I recommend using unsalted butter because I think it has a superior flavour and consequently you can control the salt content to your own taste. However here salted butter works best and as a result no seasoning needs to be added.

If I was making a garlic butter with raw garlic I would recommend only one clove or even half a clove to this amount of butter as the intensity in flavour of the raw garlic is sharp and strong. However, by roasting it the garlic provides a deliciously sweet, nutty and surprisingly mellow flavour.


Herbs such as parsley add a touch of freshness to the butter


  • 227g / ½ lb. butter (room temperature*)
  • 1 large or 2 small whole bulbs garlic
  • 2-3 tbsp. (a small handful) of flat leaf parsley, finely chopped


  1. Preheat oven to 180°C Fan, 400°F, Gas Mark 6
  2. Put the garlic bulb(s) onto a sheet of aluminium foil and drizzle lightly with olive oil. Wrap so the garlic bulb is encased in the foil and place into the oven for 35 minutes. Remove from the oven and let cool
  3. When cool enough to handle remove the foil and cut the top off the head of the garlic bulb(s). Gently squeeze the roasted garlic pulp out, finely chop and add to a bowl.
  4. Add the butter to the roasted garlic pulp and beat together until thoroughly mixed. Add the parsley and stir through.

Slice the baguette at about 1 inch intervals making sure not to cut all the way through

For Garlic Bread


  • 1 quantity roasted garlic and herb butter**
  • 1 shop bought baguette


  1. Preheat oven to 180°C Fan, 400°F, Gas Mark 6
  2. Slice the baguette about 1 inch apart, making sure not to cut the whole way through and leaving the base to keep the slices intact.
  3. Spread a liberal amount of the garlic butter between each incision in the baguette. Wrap in aluminium foil and bake in the oven for 7-8 minutes.

Roasted Garlic Bread

*Note 1: If you’re short on time you can bring your butter to room temperature quickly by dicing the butter, placing it into a microwaveable bowl and putting it in the microwave on the defrost setting for 10 second intervals. Check between each time and mix with a fork until the butter is pliable and at room temperature.

**Note 2: You won’t need all of the garlic butter for one baguette so with the leftovers place on a sheet of greaseproof paper and roll, twisting the ends like a Christmas cracker. Freeze for up to 2 months


Keep any leftover butter for many other uses


Wrap in greaseproof paper and freeze for 2 months


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There are 1 comments

  1. Lasagna Cups - Verette's Kitchen

    […] I’m all about making things easier in the kitchen and these cute lasagna cups are perfect for a quick turn around supper or lunch. I also love that they allow for perfect portion control. No opportunity to cut yourself the biggest slice! One would be perfect as a light snack or two for supper served alongside a large colorful salad or some homemade garlic bread. You’ll find a beautiful recipe for garlic bread here. […]

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