This bread so so so so tasty. The roasted garlic is such a nice mellow flavor. That paired with some freshly grated pecorino and you have a winner!
I served this bread with the bucatini that I made on Sunday night and it was perfect. I was lucky enough to get the last small loaf of italian bread at the store-perfect for 2.
Roasted Garlic & Pecorino Romano Bread
- 1 head garlic
- 2-3 tsp olive oil
- Roasted garlic
- 2-3 tbsp very soft light salted butter
- 2-3 tbsp freshly grated pecorino romano cheese
- small loaf fresh italian bread (about 7 slices total)
- Preheat oven to 325F.
- Using a sharp paring knife cut the top 1/4 inch off of the head of garlic.
- Place it in a small dish, drizzle with the olive oil, cover, and roast for 45-60 minutes or until cloves are very soft. Set aside to cool.
- When cool enough to handle squeeze the soft garlic out of the papery wrapper which contains the clove.
Keep oven warm from garlic or preheat to 325f.
- Cut 1/2-3/4 inch wide slices in the bread. Don’t cut all the way through, leave the slices attached at the bottom.
- Gently separate the end slice from the 2nd slice (leaving them attached) and spread a small amount of the butter on one side. On the side facing the buttered side smear some of the garlic and then sprinkle with some cheese. Gently press the slices back together again. Repeat with each slice.
- When they’re all buttered/garlicked/cheesed wrap the bread in foil and seal it up.
- Place it in the oven for about 10 minutes to get everything yummy and warm and melty.
Note: this makes one small loaf of bread-only about 3 slices per person. If you’re using a regular bakery sized loaf you’ll have to use more of everything.