The best garlic bread you've ever tasted, and it just happens to be dairy-free! This vegan garlic bread is made with roasted garlic, olive oil, and fresh basil slathered on Italian bread and toasted to crispy perfection.
- 2 large garlic bulbs
- 10 tablespoons olive oil, divided ( equal to ½ cup plus 2 tablespoons of oil)
- ¼ cup fresh basil, optional
- ½ teaspoon salt, plus more to taste
- Dash red pepper flakes, optional
- 1 loaf Italian bread
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Preheat the oven to 400°F.
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Remove one garlic clove from one of the bulbs and set it aside.
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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. (Note 1)
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Roast the garlic until the cloves are soft and browned, about 30 to 40 minutes.
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Remove the garlic from the oven, loosen the foil, and allow the bulbs to cool for a few minutes. Leave the oven on.
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When the garlic is cool enough to handle, squeeze the bulbs to extract the roasted garlic. It will be super soft.
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Place the roasted garlic into the bowl of a mini food processor (Note 2), along with the raw garlic clove, the remaining ½ cup of olive oil, and salt. Blend until smooth.
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Add the basil and pulse the food processor until it is finely chopped.
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Taste test and season with red pepper flakes and additional salt if desired.
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Slice the loaf of bread in half, lengthwise, then slather the cut side of each half with the roasted garlic mixture.
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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.
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Slice and serve.
- A garlic roaster can be used instead of foil if desired.
- 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.