An easy, flavour-packed classic with roasted garlic butter – perfect for grilling season. Who doesn’t like garlic bread?
🕒 Prep Time: 10 mins
🔥 Cook Time: 5-10 mins
🍽️ Serves: Should be enough butter for 7-10 slices
Ingredients
- 1 good quality crusty loaf (ciabatta or similar)
- 1 whole garlic bulb
- 4 tbsp salted butter
- 2 tbsp olive oil
- Crushed black pepper
- Sea salt
- Juice of 1/2 lemon
- Dash of paprika
- flat-leaf parsley, finely chopped
Equipment Needed
- Aluminium foil
- Mixing bowl
- Cast Iron Griddle or grill plate (optional, for grill marks)
Method
1. Preheat Your Grill
Set up your Kamado grill for indirect cooking and preheat to 150–180°C (300–355°F).
2. Roast the Garlic
- Slice the garlic bulb in half horizontally, exposing the cloves.
- Place it cut-side up on a square of foil.
- Drizzle with olive oil and season with a pinch of salt and black pepper.
- Wrap tightly into a foil parcel and place on the grill.
- Roast for 40–60 minutes, or until the garlic is soft, golden, and caramelised.
3. Make the Garlic Butter
- Carefully remove the garlic from the foil and squeeze the soft cloves into a mixing bowl.
- Add the butter, crushed black pepper, lemon juice, paprika, and chopped parsley.
- Mix until well combined into a smooth, fragrant butter. If you need to firm it up, allow time for 10-15 mins in the fridge or freezer
4. Toast the Bread
- Remove one side of the heat deflector to switch to direct grilling.
- Place thick slices of bread onto the grill. Use a cast-iron griddle for beautiful char lines, if available.
- Toast until golden and crispy, flipping once.
5. Assemble and Serve
- While the bread is still warm, spread generously with the roasted garlic butter.
- Serve immediately and enjoy that deep, savoury roasted garlic flavour.
💡 Tips & Variations
- Add grated parmesan to the butter for a cheesy twist.
- Try using sourdough or baguette for different textures.
- Leftover garlic butter? Store in the fridge for up to 5 days and use on steaks, veggies, or whatever takes your fancy!
📸 Share Your Cook!
Tried this recipe? Tag us on Instagram @eggandember or use #eggandember – we’d love to see your creations!