50 Clove Garlic Bread

Ingredients

• 50 cloves Garlic cloves (peeled, whole)
• 0.5 cup Olive oil (extra-virgin, for coating garlic)
• 0.5 cup Unsalted butter (softened, about 1 stick)
• 2 tablespoon Fresh parsley (chopped)
• 2 tablespoon Fresh chives (chopped)
• 1 teaspoon Salt (or to taste)
• 2 cup Shredded mozzarella cheese (preferably low-moisture)
• 2 loaf Crusty French baguettes (large, about 12‑inch each)

Instructions

1. Roast garlic cloves

   Place the peeled garlic cloves in a single layer on a piece of aluminum foil, drizzle with olive oil, toss to coat, then wrap tightly in the foil.

   Time: PT15M

   Temperature: 250°F

2. Bake garlic

   Put the foil‑wrapped garlic on a baking sheet and bake for 2 hours at 250°F until the cloves are very soft and lightly caramelized.

   Time: PT2H

   Temperature: 250°F

3. Prepare herb‑butter spread

   While the garlic bakes, combine the softened butter, half of the roasted garlic (about 25 cloves) mashed with a fork, chopped parsley, chopped chives, and salt in a mixing bowl. Mix until smooth.

   Time: PT15M

4. Score the bread

   Place each baguette on a cutting board and cut a cross‑hatch pattern about ½ inch deep, being careful not to cut all the way through the crust.

   Time: PT10M

5. Assemble the garlic bread

   Generously spoon the herb‑butter mixture into every crevice of the scored loaves. Distribute the remaining roasted garlic cloves on top, then sprinkle shredded mozzarella evenly over the entire surface.

   Time: PT10M

6. First bake with foil

   Cover the assembled loaves loosely with a sheet of aluminum foil and bake for 20 minutes at 250°F.

   Time: PT20M

   Temperature: 250°F

7. Final browning

   Remove the foil and continue baking for another 10 minutes at 250°F, or until the cheese is melted and golden brown.

   Time: PT10M

   Temperature: 250°F

8. Rest and serve

   Take the bread out of the oven, let it rest for 5 minutes, then slice and serve while hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Garlic cloves: roasted garlic puree, garlic powder
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Unsalted butter: margarine, vegan butter
• Instead of Fresh parsley: dried parsley
• Instead of Fresh chives: green onions, scallions
• Instead of Salt: sea salt, kosher salt
• Instead of Shredded mozzarella cheese: shredded cheddar, provolone
• Instead of Crusty French baguettes: Italian bread, ciabatta

Equipment Needed

• Oven
• Baking sheet
• Aluminum foil
• Mixing bowl
• Chef's knife
• Cutting board
• Pastry brush
• Spatula or spoon

Critical Steps — Do Not Skip

• Coating and baking garlic for 2 hours to achieve a soft, caramelized texture.
• Spreading the herb‑butter mixture into every bread crevice for maximum flavor.
• Final uncovered bake to develop a golden, bubbly cheese crust.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for richer flavor.
• Toast the baguettes lightly (2‑3 minutes) before scoring for extra crunch.

Troubleshooting

Storage

Refrigerator: Wrap tightly in foil or airtight container; lasts up to 3 days.

Freezer: Freeze in a sealed freezer bag for up to 2 months; reheat in oven.

Room temperature: Best served fresh; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the herb‑butter spread a day ahead and refrigerate; bring to room temperature before assembling.
• Roast the garlic cloves in advance and store in an airtight container.