Garlic Bread To Die For!

Cut off the top of the head of garlic so cloves are exposed. If using rosemary, press the cut garlic into the rosemary so it sticks to the cut side of the garlic. Place on foil and drizzle with olive oil. Wrap the foil loosely around the garlic and place in a 400ºF oven for 40-50 minutes, until garlic is soft and beginning to brown, but not crispy.

Allow the garlic to cool, then squeeze the garlic into a small bowl to release the cloves from the head, taking care to keep out the garlic skin. Smash with a fork until it turns into a paste. Add softened butter and blend with a fork.

Split baguette lengthwise and spread with the entire garlic-butter mixture. Bake at 400ºF for 15-20 minutes.

Notes:
If you’d like to use dried herbs (such as rosemary, parsely, oregano), add them with the butter.

If using a large, full-size baguette, double the filling.

Garlic can be roasted early in the day and left to cool until needed.