1Demi baguettelike a baguette half the length of the traditional really long one
2heads of garlic
drizzle of olive oil and crack of sea salt
½stick vegan butterroom temp
2tablespoonsfinely diced parsley
crack sea salt
¼teaspoonred pepper flakes
Preheat your oven to 400°F/200°C. Cut off the tops of two heads of garlic. Place them on a piece of foil and drizzle with olive oil and sprinkle with a crack of sea salt. Cover the garlic completely with the foil by crumbling it over. Place in your oven and roast for 60 minutes.
Remove and allow the garlic to cool a little (don't turn your oven off).
In a bowl, add the vegan butter, parsley, sea salt and red pepper flakes. Squeeze the roasted garlic into the bowl. Using a spoon, fork, or whisk, stir all the ingredients together until fully combined.
Cut your baguette in half. Spread the garlic butter spread all over the insides of the loaves.
Place the slathered garlic bread onto a parchment, foil or silicone lined baking sheet. Bake for 10-12 minutes at the same temperature (can do up to 15 but watch carefully) and then remove. Place on a cutting board, slice and enjoy!
How to store: Store leftover roasted garlic bread wrapped in the refrigerator for up to 4 days. Reheat it in a 350ºF oven for about 10 minutes, or until it's warmed through and crisp on the edges.How to freeze: Wrap the garlic bread well and freeze it for up to 3 months. It can be reheated from frozen in a 350ºF oven for about 15 minutes.