Roasted Garlic Bread
This bread, which I served with lasagna for my son's 16th birthday, is absolutely divine. As usual with Paula Deen's recipes, it had an obscene amount of butter, which I cut back by a fourth, and it was still decadent and delicious. It's definitely a repeater recipe, but to avoid a heart attack it's for special occasions only!
Adapted from this Paula Deen recipe
1 head garlic, unpeeled
1 tablespoon olive oil
1 1/2 sticks butter, softened
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 loaf Italian bread, split horizontally
Preheat oven to 425 degrees F. (If you have a toaster oven and aren't cooking anything else at the same time, use that.)
Cut top off garlic head. Place garlic on a piece of aluminum foil; drizzle with olive oil. Fold edges together to seal. Bake 30 - 40 minutes. (To see if it's done, squeeze the sides while holding a kitchen towel, The garlic should give easily and feel soft). Cool.
Squeeze cooked garlic into a medium bowl. Garlic will be soft and sticky. Add butter, salt and pepper, stirring to combine.Spread cut halves of bread evenly with garlic butter mixture. Broil 5 1/2 inches from heat, with oven door partially opened, for 2 to 3 minutes, or until butter melts and bread is toasted. Cut into slices to serve.