Roasted Garlic and Tomato Bread

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Serves 10 to 12

roasted garlic and tomato bread

Garlic bread is one of those somwhat retro-feeling indulgences, right?  You forget about it (because, really, you’re not supposed to think about garlic bread, are you?  sure you are), and then one day a waiter puts down a basket of hot, buttery, oil-laced garlic bread on the table, announced by its delightfully assertive uber-smell, and if you even think for a minute you can resist you are a better woman than I.

This version trades in minced raw garlic for the slightly mellower and softer taste of roasted garlic, and a pop of color and flavor from roasted tomatoes.   You can roast the garlic and tomatoes on the same baking sheet at 375 or 400°F for about 45 minutes — it is not an exact science, just until they are both soft.


  • 3 12-inch loaves Italian bread, cut almost all the way through into 12 slices each (see Note)
  • 4 tablespoons butter, at room temperature
  • 2 tablespoons extra virgin olive oil
  • 4 medium tomatoes, cut in half and roasted, seeded and skins removed
  • 1 head roasted garlic
  • Kosher or coarse salt and freshly ground pepper to taste

1. Preheat the oven to 400°F.

2. In a food processor, add the butter, olive oil, tomatoes, garlic, salt and pepper.  Puree.

3. Smear both sides of each slice of bread, still attached in the loaf (see Note again)  with the garlic butter mixture.  Place each loaf on a piece of tin foil, and pull the edges up, but don’t wrap it fully.

4. Bake for 20 to 25 minutes until the outside is crispy.  Serve hot.

Cutting Bread Almost All the Way Through

If you want a little help in knowing when to stop slicing, place two chopsticks alongside the loaves, one on each side, and when you cut the slices stop just as the blade hits the top of the chopsticks.

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