Perfect Nondairy Garlic Bread
- Yield: 8 servings
Sometimes the simplest recipes are just the best. So often we try to complicate our lives and our cooking by thinking more is better, and simple can’t be good. But I have recently discovered the secret to the best, nondairy garlic bread to accompany a big plate of spaghetti and meatballs, and it’s simplicity may shock you. Ok, maybe I am being overly dramatic. It is just garlic bread after all.
Roasted garlic is one of my favorite flavors. I add whole garlic cloves to lots of my dishes – roast chicken, root vegetables and even challah. I love the slight sweetness of roasted garlic, plus it’s a cinch to prepare and it’s super healthy! Garlic has more vitamin c than even orange juice.
Recently I roasted a whole head of garlic, added it to a healthy amount of olive oil and smashed it into a baguette for the simplest, most delicious garlic bread. I didn’t miss the butter, or Parmesan that some garlic bread recipes call for. Ok, maybe I missed the butter a little.
I would serve this crispy bread alongside some traditional Italian meatballs or a cozy bowl of soup. You will see – sometimes delicious doesn’t need to be complicated at all.
one large French-style baguette
2 whole heads of garlic
salt and pepper
1/3 cup olive oil
fresh parsley (optional)
Preheat oven to 350 degrees.
Place garlic on a baking sheet or in a oven-safe ramekin. Sprinkle with salt and pepper and drizzle with olive oil. Roast in the oven for 35-40 ,minutes, until garlic is completely soft and golden but not crisp.
Allow garlic to cool. You can prepare this step a few hours or a day ahead of time.
Cut baguette in half. Squeeze cloves from bulb and smash with a fork. Add olive oil and continue smashing.
Spread half the garlic mixture on one side of the bread, and the other half of mixture on the other side. Sprinkle with salt and pepper and place on a baking sheet.
Bake for 10-15 minutes, until just crisp and golden. Remove from oven and top with fresh parsley if desired.