Roasted Garlic Rosemary Cheese Bread

This Roasted Garlic Rosemary Cheese Bread works equally well an a delicious appetizer, side dish or meatless entree. 

Hi Everyone! I have a quick and easy recipe for you today that takes advantage of store-bought Vienna bread (but feel free to use your favorite store bought bread), some smoked mozzarella cheese, chopped fresh rosemary and some oven roasted garlic. Oven roasted garlic is so easy and delicious to make that you just might want to make extra to spread on your morning toast…but maybe that’s just me 😉

If you’ve never made your own roasted garlic at home, you don’t know what you’re missing, and I urge you to try it. The flavor of the garlic turns mellow and a little bit sweet. The softened cloves are not nearly as pungent and overpowering as raw garlic has the tendency of being and you can squeeze the roasted garlic “paste” right out of its paper-like container. It is quite a lovely thing!

Slice the top off 2 heads of garlic. Wrap the bottom part of the garlic in a bit of aluminum foil. Discard the top. Drizzle the cut garlic with a little bit of olive oil and a light sprinkling of salt.

Close the aluminum “package” and place the garlic in a preheated (400 degree) oven to roast for 30-40 minutes. Remove from the oven and allow to cool. Unwrap and press the roasted garlic out of its paper shell to use as you see fit.

Cut a loaf of bread in half lengthwise. Place the bread cut side down on a baking sheet and toast in a preheated 400 degree oven for 15 minutes until the bread turns golden brown. Remove and cool slightly.

Squeeze the roasted garlic onto the bread and spread evenly over the cut sides of the golden loaf.

Shred the smoked mozzarella and spread it evenly over both sides of the roasted garlic bread. Chop fresh rosemary and sprinkle it evenly over the cheese. Top with Parmesan cheese and bake in a preheated 425 degree oven for 20 minutes or until the cheese is browned and melted.

*Note – to make this Roasted Garlic Roasemary Cheese Bread a little faster to prepare, plan ahead and roast your garlic in advance of making this recipe. Once roasted you can store your roasted garlic in the refrigerator for up to 2 days.

ROASTED GARLIC ROSEMARY CHEESE BREAD   {PRINT THIS RECIPE}
Prep Time: 40 minutes (*includes roasting the garlic)     Bake Time: 20 minutes

2 heads garlic
2 teaspoons olive oil
pinch salt
1 loaf Vienna bread (or your favorite crusty bread)
8 ounces smoked mozzarella, shredded
2 tablespoons chopped, fresh rosemary
2 tablespoons Parmesan cheese
black pepper

-Slice the top off the garlic. Place the bottom of the garlic in a small amount of aluminum foil. Drizzle the cut garlic with the olive oil and a little pinch of salt. Wrap the garlic tightly in the foil.

-Roast the wrapped garlic in a preheated 400 degree oven for 30-40 minutes. Remove and allow to cool.

-Meanwhile slice the bread lenghtwise and place it cut side down on a baking sheet. Toast the bread in the preheated 400 degree oven for 15 minutes until it’s golden and toasted.

-Squeeze the roasted garlic out onto the cut sides of the bread and spread the garlic evenly using a knife or offset spatula. Top the bread with the smoked mozzarella, chopped rosemary, Parmesan cheese and a sprinkling of black pepper.

-Bake in a 425 degree oven for 20 minutes or until the cheese is golden and melted.

-Slice as desired and serve hot, warm or at room temperature.

I don’t know about you, but I love, love me do some Roasted Garlic Rosemary Cheese Bread…and a nice glass of wine. What more do you need for a small, intimate party of four? Bread, wine, cheese and song!

If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop. Custom orders are always welcome and I will happily work from any photo or description you send my way. Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis! Until we eat again,