Rosemary Bread & Roasted Garlic

Ashley loves Italian food and she was the one to introduce me to rosemary bread and roasted garlic back when we first were dating. Since then, our love for bread & garlic has only grown. This isn't something I eat often since I can be sensitive to gluten, but it sure hit the spot today.

There is very little work that goes into this, so it's nice for entertaining guests.

1 loaf bread (I use the Rosemary Diamante from Essential Bakery)
Olive Oil
1 Garlic Bulb
Balsamic Vinegar

Here's how I prepare mine:

Remove loose outer leaves from garlic and cut off top of the bulb so that each clove is open at the top. Drizzle one quarter teaspoon olive oil over the bulb. Set bulb in the center of a Garlic Baker dish and cover with lid. Place in cold over and bake at 300 degrees for 30 minutes. Remove cover and bake an additional 45 minutes or until garlic is tender and husks are golden brown. Baste occasionally with olive oil.

Cut bread into 1-inch thick slices. Coat with a light layer of olive oil and heat in the oven for 5 minutes at 350 degrees F.


Mix the roasted garlic with balsamic vinegar and olive oil for dipping. You can also spread the roasted garlic on the bread.


Soy-Free