Tom Kerridge's Extra Special Garlic Bread
This is my version of garlic bread using roasted garlic and lots of fresh herbs for extra flavour. Roasting garlic makes it sweeter and milder. It also softens the cloves so they spread more evenly through the butter.
Ingredients
Method
Preheat the oven to 180C fan.
Take the head of garlic and trim the very top part off with a sharp knife to expose the garlic cloves whilst keeping the whole head intact. Place the garlic in the centre of a square of foil, pour the olive oil over it and season with salt and pepper. Scrunch up the foil around it to enclose it completely. Place it in the oven for 30-35 minutes or until the garlic cloves are soft when pressed. Remove from the oven and leave to cool slightly.
When cool, squeeze the cloves out of their skins into a bowl and mash them with a fork. Add the butter, parmesan and herbs to the bowl. Season well with salt and pepper and mix well. Spread the garlic and herb butter liberally over the cut side of each ciabatta half and place them onto a tray.
Put the tray on a high shelf of the oven and cook for 20 minutes or until the bread is golden and crispy. Remove from the oven and cut into large wedges to serve.
