Before Florentine Gardens closed its kitchen, baskets of piping hot roasted garlic bread were brought to every table. During World War II, margarine was used in the recipe instead of butter.
Serves 8
1 bulb garlic
⅓ cup unsalted butter, melted
⅓ cup olive oil
dash of salt
1 cup unsalted butter, at room temperature
2 tbsp. chopped parsley
2 loaves French bread, sliced lengthwise
1. Preheat the oven to 350°F.
2. Cut off the stem of the garlic bulb so that about ⅛ inch of the garlic cloves show. Do not peel the garlic. Place on a piece of foil, drizzle with the melted butter and oil, and sprinkle with salt. Wrap tightly and bake for 45 minutes. Remove from the oven, unfold the foil, and let cool.
3. When the garlic is cool, squeeze the cloves out into a large bowl. Add the softened butter and parsley and blend well.
4. Spread the mixture on top of the bread. Wrap the bread in foil and return to the oven for 15 minutes. Serve warm.