The best garlic bread you've ever tasted, and it just happens to be vegan! The trick: whip up mellow roasted garlic and olive oil to create a creamy, flavor-packed emulsion, slather it on crusty Italian bread, then toast to crispy perfection.
Preheat the oven to 400°F.
Remove one garlic clove from one of the bulbs and set it aside.
Cut the tops off of your garlic bulbs, then arrange each on a sheet of foil. Drizzle each with a tablespoon of olive oil, then loosely enclose in the foil.
Roast the garlic until the cloves are soft and browned, about 30 to 40 minutes.
Remove the garlic from the oven, loosen the foil, and allow the bulbs to cool for a few minutes. Leave the oven on.
When the garlic is cool enough to handle, squeeze the bulbs to extract the roasted garlic. It will be super soft.
Place the roasted garlic into the bowl of a food processor (preferably a mini one - see note), along with the raw garlic clove, 1/2 cup of olive oil, and salt. Blend until smooth.
Add the basil and pulse the food processor until it is finely chopped.
Taste test and season with red pepper flakes and additional salt if you like.
Slice the loaf of bread in half, lengthwise, then slather the cut side of each half with the roasted garlic mixture.
Place the loaves into the oven, directly on the rack, cut side up. Bake for 10 minutes or until crispy. Optionally, place the loaves under the broiler for 1-2 minutes at the end of baking.
Slice and serve.
If you don't have a mini food processor, either double the batch size (you can freeze half for later) or mince the raw garlic, chop the basil, and mash the roasted garlic with a fork, and then mix everything together by hand.