Roasted Garlic Cheese Bread with Rosemary
This savory cheese bread works equally well as a delicious appetizer, side dish, or even a meatless entrée.
Servings: 16 slices
Calories: 252kcal
Equipment
- box grater optional
- rotary cheese grater optional
- aluminum foil optional
Ingredients
For the roasted garlic:
- 2 heads garlic
- 2 teaspoons olive oil
- salt and pepper to taste
For the cheese bread:
- 1 loaf Vienna or Italian Bread sliced in half lengthwise
- 8 ounces smoked mozzarella cheese , shredded
- 2 tablespoons minced rosemary , fresh
- 2 tablespoons Parmesan cheese , grated
- black pepper to taste
Instructions
- Preheat oven to 425-degrees Fahrenheit.
To roast the garlic:
- Cut the heads off the garlic (approximately 1" down from the top).
- Drizzle the cut garlic with olive oil and season with salt and pepper.
- Wrap the garlic in aluminum foil and roast in the preheated oven for 30 minutes. Set aside to cool slightly.
To make the bread:
- Place the bread cut side down on a baking sheet and bake in a preheated oven for approximately 10-12 minutes. Remove the bread from the oven when golden.
- Squeeze the roasted garlic onto the toasted bread and spread the garlic evenly over the bread.
- Top the garlic bread evenly with the shredded mozzarella and Parmesan cheeses and sprinkle with minced rosemary and black pepper.
- Return the garlic cheese bread to the oven and continue baking until the cheese is golden and bubbly (approximately 15 minutes).
- Slice and serve hot or at room temperature
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, cook in a preheated 350 degree Fahrenheit oven for 5-7 minutes.
May be frozen for up to two months in an airtight freezer container or freezer bag.
Nutrition
Serving: 1slice | Calories: 252kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 230mg | Fiber: 1g | Sugar: 11g