Garlic bread is usually served as a side but it’s always my favorite part of the meal. You can serve this as a side or just enjoy it as is for a snack. I ate mine with a simple green salad to make a light lunch. I used shredded mozzarella for the cheese but feel free to use whatever you have on hand. You can also play around with whatever herbs or even diced veggies that you want to add in.
YIELDS
6 slices
PREP TIME
COOK TIME
TOTAL TIME
- 1 whole head garlic
- 2 medium tomatoes, cut in half
- 2 tbsp olive oil
- 1/2 cup vegan butter
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp dried parsley
- 1/4 tsp dried oregano
- 1/2 cup shredded vegan cheese
- 6 slices sourdough bread
- tomato slices for topping
- balsamic glaze to top
Directions
1. Preheat oven to 375°F.
2. Peel the outside skin off of the head of garlic but leave the head intact. Slice off the top inch or two, so the inside of each clove is exposed. Drizzle olive oil over the top and wrap in tinfoil.
3. Place the wrapped garlic and the tomatoes onto a baking sheet. Bake for 35–45 minutes, until the tomatoes are wilted and the garlic is soft and brown. Remove from oven and set aside. Leave oven on.
4. In a large mixing bowl, add the butter, salt, pepper, oregano, parsley, and cheese. Add the tomatoes and squeeze the garlic head out into the bowl. The heat from the tomatoes and garlic will begin to melt the butter.
5. Using a fork, mash together everything in the bowl. Spread the contents onto sourdough slices and place on a baking sheet.
6. Bake for 10–15 minutes and remove from oven.
7. Top with sliced tomatoes and balsamic glaze.
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Lauren Sacerdote
