Remove top of garlic exposing just the top.
Prick top with tines of a fork and drizzle with olive oil and pepper.
Top with fresh thyme and wrap in foil.
Place over low heat or preheated bbq.
Cook for approximately 15 minutes or until tender.
Remove and allow to cool.
In a bowl add head of roasted garlic without skin that has been smashed with a fork to oil and mix to combine.
Halve and butterfly a baguette.
Spread garlic butter onto baguette.
Then lay down the butterflied bread, buttered side down on preheated low grill.
Cook for approximately 4 minutes or until golden brown and crispy.
Note: keep a watchful eye on bread to prevent burning.
Remove from the grill.
Cut into desired portions.
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