Baguette with Parmesan and Roasted Garlic
Once the garlic has been roasted, guests can squeeze the cloves directly onto a piece of crusty baguette and spread them like butter. Serve the baguette with shavings of Parmesan on the side.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, December 2008
- 2 heads garlic
- 1/3 cup extra-virgin olive oil
- 1 baguette, halved crosswise and torn open lengthwise
- 1 teaspoon coarse salt
- Freshly ground pepper
- 4 ounces Parmesan cheese
Preheat oven to 475 degrees. Cut 1/2 inch off the top of both heads of garlic. Place each garlic head on a separate piece of parchment, and slowly drizzle 1 tablespoon oil on top of each. Wrap parchment tightly around garlic, then wrap each packet in foil. Roast until cloves are tender and golden brown around edges, 30 to 35 minutes.
Preheat broiler. Brush torn sides of bread with remaining oil. Sprinkle with salt, and season with pepper. Place on a baking sheet, and broil until gold, about 3 minutes.
Using a vegetable peeler, thinly shave Parmesan. Serve baguette with roasted garlic and shaved Parmesan on the side.