Roasted-Garlic Bread

1. 1

   Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic sitting flat, cut side up in 8 or 9-inch square baking dish.

2. 2

   Season garlic with salt/peper/thyme then slowly pour EVOO over tops completely & sides. Cover dish with foil and roast until cloves are golden, completely soft and protrude slightly from skins, about 1 hour. Let stand until cool enough to handle. Transfer squeezed out garlic and cooking oil into airtight container. (Good up to 2 weeks)

3. 3

   Preheat oven to 400. In small bowl smash 1/2 cup roasted garlic and 1 tablespoon roasted garlic cooking oil into paste with fork. Split 1 loaf rustic French or Italian bread horizontally and spread paste evenly on both sides. Season with coarse salt and pepper. Place bread on rimmed baking sheet and bake until garlic is golden and edges of bread are crisp, 20-25 minutes. Cut into wedges for serving. SERVES 6-8

No additional tips available.