Roasted Garlic Bread

Chef Michael Chiarello brings a favorite Italian side to the grill.

By Michael Chiarello
Serves About 8


Roasted Garlic Paste Ingredients

  • 4 whole heads of garlic, top cut off
  • Gray salt and pepper, to taste
  • Two 6-inch sprigs of fresh thyme
  • 1/3 cup extra virgin olive oil

Roasted Garlic Bread Ingredients

  • 2 tablespoons unsalted butter, at room temperature
  • 1 loaf of good, crusty bread, cut into slices

For the roasted garlic paste

  1. Preheat oven to 350°F or cook using indirect heat on the grill.
  2. Place heads of garlic (cut side up), on a piece of aluminum foil. Season with salt, pepper, and thyme.
  3. Pour olive oil over the top and wrap the foil up tightly. Place in a small ovenproof pan, and into the oven for about 30 minutes, or until the cloves just begin to pop out. Remove from the oven and cool. 
  4. To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mix the cloves to form a paste. At this point the paste can be used or stored in the refrigerator or freezer.

For the roasted garlic bread

  1. Mix the butter into the roasted garlic paste.
  2. Toast both sides of the bread, using a hot grill.
  3. Spread the roasted garlic butter paste onto the toasted bread.
  4. Yields 1/2 cup roasted garlic paste.