Best Ever Garlic Bread with Roasted Garlic Butter


I hope everyone had a great weekend!

One of my favorite things to make is a big batch of roasted garlic. I’ve saved a tutorial to my instagram highlights but figured I would do the step by step on the blog too just in case some people don’t have instagram 🙂

The key to making roasted garlic is buying the pre-peeled garlic cloves. Trust me, this will save you a lot of time and will prevent your hands from smelling like garlic for days. Not that I would know or anything..

Most grocery stores will sell pre-peeled garlic. I used 2 6oz bags for this batch.

Place the garlic cloves in a shallow baking dish and add 1/2 tbsp kosher salt, 1 tsp black pepper, and 4 whole sprigs of fresh thyme. You could also substitute fresh rosemary instead!

Pour enough olive oil over the garlic cloves to cover them by about 1/2 inch. Don’t worry, you’ll get to reuse the olive oil!

Bake at 350 for about 1 hour until the cloves are nice and golden brown.


Once the garlic cloves cool, place the cloves with a bit of oil (just enough to cover the cloves) into an airtight container. This will last on your counter for about 1 month. You could also keep it in the refrigerator if you would like.

These are so delicious. Some ideas of what to use the roasted garlic for..

  • Make a roasted garlic salad dressing : add a few roasted garlic cloves, 2 tbsp vinegar, 1 tsp honey, 1 tsp dijon mustard, ¼ cup olive oil (or remaining garlic olive oil), salt and pepper to a blender/food processor and blitz away!
  • Make a roasted garlic hummus. Use my classic hummus recipe and add in some roasted garlic cloves.
  • Add to sauces/soups
  • Add to pasta with some chili flakes, lemon zest, parsley, and parmesan cheese.  
  • Make roasted garlic butter

Yes you heard me, roasted garlic butter. This is my secret weapon to making the best garlic bread ever. I can’t take full credit for this idea, my boyfriend, who happens to also be a chef, taught me this recipe.

In the food processor went 2 sticks of unsalted, softened butter, 1/2 cup parsley leaves, 1/2 cup roasted garlic cloves, 1 tsp red pepper flakes, 1 tbsp kosher salt, 1 tsp ground black pepper, and 2 tbsp of the roasted garlic oil.

Slather on your bread of choice. When making garlic bread, I usually like to use some sort of baguette. Sometimes a nice large Italian loaf or foccacia works well! You really want to be liberal with the butter here, that’s what makes the bread so good.

Place in the oven at 350 for 10 minutes, then switch the oven to broil and leave it in for 1 more minute. Be careful when it’s on broil as it can easily burn!

I love the mellow and savory flavor that the roasted garlic gives verses using raw garlic. Don’t get me wrong, this is still very garlicky! And so, so delicious. I love the freshness from the parsley and slight spice from the chili flakes. It’s hard to just have one piece, trust me!

The Best Garlic Bread with Roasted Garlic Butter 


  • 2 sticks of unsalted butter (1 cup) softened
  • ½ cup fresh parsley leaves
  • ½ cup roasted garlic cloves * see note
  • 2 tbsp garlic oil (or olive oil) 
  • 1 tsp crushed red pepper flakes
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper
  • 1 loaf of bread (baguette, foccacia, italian loaf, etc) sliced in half lengthwise. 


  1. Preheat the oven to 350 degrees F.
  2. In a food processor, blitz all ingredients together except the bread.
  3. Slather the bread in the garlic butter. Be generous! It will look like too much but that’s a good sign.
  4. Place the bread halves butter side up on a baking sheet, bake for 10 minutes. While the bread is still in the oven, switch to the “broil” setting and set a timer for 1 more minute, watching the bread carefully so it doesn’t burn. Allow to cool slightly, slice, and serve immediately.


How to make the Roasted Garlic: Take about 40-50 whole peeled garlic cloves and place in a shallow baking dish. Add 4 sprigs of fresh thyme or rosemary, plus 1 tbsp kosher salt and 1 tsp black pepper. Pour over enough olive oil to cover the cloves by 1/2 inch. Bake at 350 for one hour. Once cooled, remove thyme or rosemary, place garlic cloves in their oil in a air tight container. Add whatever leftover oil that remains in a separate container. Both items will last for 1 month stored at room temperature.

This stuff is addicting, let me tell you! If you have leftover roasted garlic butter feel free to make more bread or toss the butter with some pasta, serve with corn, etc. Don’t let any of the delicious stuff go to waste!

xx Chelcie

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