When I think of comfort food, I think of pasta. Then I immediately think of garlic bread, because pasta just isn’t as good without it. In fact, I’d wager most things are better with a nice slab of garlic bread.
If you’ve been making yours with butter and garlic powder, stop! Well, at least for now and give this a whirl. I’d say the most time consuming part is oven-roasting the garlic, but you have to let your butter come to room temperature, so you’d be waiting anyway!
1 loaf of Italian, or French bread (cut in half – lengthwise)
1 stick of salted butter, softened
¼ cup freshly grated Parmigiano Reggiano cheese
1 bulb of garlic, roasted (see below)
2 teaspoons dried parsley flakes
1/8 teaspoon sugar
Cut off the top of the garlic bulb to expose all of the garlic cloves, place in the center of a sheet of foil and drizzle with olive oil. Wrap up and pop in the oven at 350 degrees for about 30-45 minutes.
Set the butter out to softened at room temperature.
When the garlic is squishy take it out of the oven to cool slightly. When you are able to handle it without getting burned, squeeze the bulb of garlic (until all of the roasted cloves come out) into a small bowl to cool.
In a food processor, place the butter, the slightly cooled roasted garlic, and the remaining ingredients. Pulse until everything is combined and smooth.
At this point the compound butter can be refrigerated in a covered container for 3-4 days (bring it back to room temperature before spreading), or you can slather it on bread and broil on high for 3-5 minutes.
Just a few notes: I used the entire butter mixture for 1 loaf of French bread. I also occasionally opened my oven, while broiling, to keep the bread from browning too much on the edges.
Alternatively, you could slice the bread after slathering on the compound butter, so you are able to pull out slices as they brown.
Either way, serve warm and enjoy!