This recipe is a testament to the magic of simple ingredients elevated by careful technique. It's unbelievably easy to make, yet the result is a truly satisfying and flavorful bread that's perfect for any occasion. My friend, Sarah, makes this recipe frequently for her book club meetings and raves about how easy it is to make. It is a sure crowd-pleaser!
The combination of roasted garlic's sweet and mellow flavor with the sharp, salty bite of Parmesan cheese is simply divine. The sourdough adds a delightful tang and chewy texture, creating a balanced and irresistible taste experience. Seriously, you won't believe how delicious it is!
Required Equipments
- Large bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Oven
- Mixing spoons
- Sharp knife
Roasted Garlic and Parmesan Sourdough: Frequently Asked Questions
Roasted Garlic and Parmesan Sourdough
This recipe transforms humble sourdough into a gourmet treat, using only roasted garlic and Parmesan cheese to create a flavor explosion. It's simple, elegant, and utterly delicious.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for evenly roasting the garlic and crisping up the sourdough.
- Take a whole head of garlic and carefully slice off the top, exposing the cloves. Drizzle generously with olive oil and season with a pinch of salt and freshly cracked black pepper (about 1/4 teaspoon each is perfect).
- Wrap the garlic head tightly in foil. Place it on a baking sheet and roast it in the preheated oven for about 40-45 minutes, or until the cloves are very soft and easily squished when pressed. The timing may need slight tweaking depending on your oven. Don't worry if this part takes a tad longer, it's totally worth it!
- While the garlic is roasting, take your sourdough loaf. If it's particularly crusty, consider lightly brushing it with olive oil—this will help the bread stay wonderfully moist. I always use extra virgin olive oil, but feel free to experiment with other kinds.
- Once the garlic is roasted, remove it from the oven (carefully; that foil will be hot!). Let it cool slightly, until you can comfortably handle it. Squeeze the roasted garlic cloves out of their skins. This process is delightfully messy, so embrace it!
- Slice your sourdough loaf in half horizontally or into thick slices, whichever you prefer. If you're opting for slices, try to keep them relatively even. This will ensure everything cooks evenly.
- Spread the roasted garlic cloves evenly over the cut surface of your sourdough. Now sprinkle generously with freshly grated Parmesan cheese. Oh, the smell at this point is just heavenly!
- Place the prepared sourdough on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. I’ve learned this from many years of baking mishaps!
- Pop your cheesy, garlicky sourdough bread back into the oven! Roast for another 10-12 minutes, or until the cheese is melted, bubbly, and nicely browned. Keep a close eye on it, to avoid burning!
- Remove from the oven and let it cool for a few minutes before slicing and serving. I find this step makes it easier to cut the sourdough and keeps it from getting too soggy. Enjoy every delicious bite! And yeah, there will be crumbs. Expect them, embrace them, and clean them later
📝 Notes
- For best results, use a high-quality sourdough loaf.
- Feel free to adjust the amount of Parmesan cheese to your liking.
- Leftovers can be stored at room temperature for 2-3 days. But honestly, they're usually gone before that happens!
🍎 Nutrition
Calories: 350kcal
Protein: 10g
Fat: 15g
Carbohydrates: 50g
Fiber: 5g
Calcium: 200mg
