Roasted Garlic Bread
peeled garlic cloves
whole grain bread (gluten free or whole wheat or multi-grain)
grape tomatoes (optional)
- Preheat the oven to 500 degrees.
- Mix a couple of cups of peeled garlic cloves (how much you need depends on how many slices of bread you are making; also if you buy them already peeled, it makes life easier) with just enough olive oil to coat them, and roast them in the oven, turning them every five minutes until the garlic has darkened in color. (Usually this only takes ten to 15 minutes.)
- Remove the garlic from the oven and reduce the oven to 350 degrees. Let the garlic cool for a few minutes.
- While the garlic is cooling, slice your whole grain bread (whether gluten free or not) into thin slices (unless you bought the already sliced version, in which case you’re set) and place the slices on a cookie sheet or shallow pan.
- Chop up a couple of cups of fresh basil into small sprinkle-able pieces (how much you need depends on how many slices of bread you are making; also, if you don’t have fresh basil, you can also use dried basil, but you’d only need a couple of teaspoons then).
- Slice the roasted garlic into thin slices and sprinkle evenly among all the bread slices. Then sprinkle the basil. (Optional: slice grape tomatoes into think slices and sprinkle in between the garlic before sprinkling the basil.)
- Drizzle a small amount of olive oil over each bread.
- Bake in the reduced-heat oven for five to ten minutes until the bread is toasted.
- Serve immediately and enjoy.
- Leftovers keep well in the fridge. Simply reheat in the oven for a few minutes for crispy bread or microwave for a few seconds if you simply want it warm.