Roasted Garlic

Roasted Garlic

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 1

    • About This Recipe

    “A wonderful phenomena occurs when you treat your garlic this way…”

    Ingredients

  • 1garlic head
  • 1largeFrench baguette, sliced on the diagonal and toasted
  • sweet butter, Softened

    • Directions

  • Preheat oven to 375 degrees F.
  • Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them.
  • Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served.
  • Fold up foil so that the cloves are completely wrapped.
  • Bake in the preheated oven for 1 hour 15 minutes.
  • Serve each diner a head of garlic and some bread and butter.
  • Separate cloves.
  • Hold a clove over a piece of buttered bread and squeeze.
  • The garlic puree will pop out, like toothpaste from a tube.
  • Spread and eat.
  • GARLIC PUREE:
  • To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes.
  • Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
  • With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl.
  • Cover tightly with plastic wrap and refrigerate the puree if needed.
  • QUICK PUREE:
  • If you are in a hurry, you may skip the refinement of the sieve.
  • Simply squeeze the cloves, one by one, over a bowl.
  • When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed.
  • It will keep for months.
  • To keep indefinitely, cover with a film of olive oil.

    • Reviews

  • “We had garlic on sale about a month ago(10 heads for $1.00) and I roasted about 20 garlic heads, pretty much the way as instructed above. I pulsed the garlic on my food processor (I like it somewhat chunky)with some olive oil and salt and pepper. I placed the mixture in a freezer bag and flattened it out. I just break off chunks as I need it. Very good!!!”

  • “This is how I roast my garlic, tho I roast mine at 400 degrees for an hour. For a very special treat, (that I can’t indulge in too often) try warming up a Brie round in an oven-proof shallow dish. I turn the oven off from roasting the garlic and place the Brie in. When it is warm, but not competely melted, take it out spread some brie on a slice of sour dough baguette, then squeeze a garlic clove on. Yummm, talk about heaven!! Thanks for posting.”

  • “I needed this for one of the items on RCS #15 cooking event and had never done it before – this was so easy and the taste so good, didn’t know what I had been missing all this time when I just used regular garlic in my dishes.I followed A Messy Cook’s advise and brushed the heads with olive oil prior to baking and they came out wonderful.”

  • “I lightly brushed the heads with olive oil.”

  • “Awesome.No other words can describe this.Just awesome.Thanks!!”

  • “Great garlic!! I roasted at about 400 degrees as I was cooking something else.I drizzled a little olive oil and salt on the garlic before wrapping in foil.The garlic came out creamy and delicious and I mixed it with some roasted red peppers and put it on crisped up bread brushed with olive oil.Thanks for the recipe.”

  • “Fill your kitchen with devine aroma ! These are heavenly indeed ! So easy becuase peeling off the papery outsider covers is a breeze once they are cooked. Please see mty rating system: 5 magnificient stars for a recipe that is SO simple and SO tasty and SO effortless. If you are not a lover of garlic then you don’t know what you are missing out on.. but that’s ok, more for we garlic lovers to enjoy. LOL. Thanks!”

  • “Perfectly done; utterly tender.Wonderful in mashed potatoes; wonderful puree. Wonderful licked off fingers. :-)Thanks for posting this!”

  • “I have seen roasted garlic on so many shows and never tried it til today. And now I can fully understand why its loved so much. Am giving this another rating so that those whom have not tried it will. Keep in mind — you like pungent strong garlic you actually may not like the sweet roasted flavor. My husband gave it a thumbs down and my oldest boy didnt like it either. I had it on baked tator and on wheat thins crackers. I will be making this again.”

  • “One thing that people neglected to mention was the intense smell of baking garlic. People outside my house either closed their eyes and inhaled deeply or quickly crossed the road. Seriously, make sure you have the windows open when you do this. I made 9 heads of garlic, pressed out the puree, mashed it in a bowl and then shaped it into a narrow cigar at the bottom of a freezer bag. I made 4 bags and put them in the freezer. These probably need to be kept in a second freezer bag as the smell even in the deep freeze was quite overpowering.”

  • “Updated I did make this and 60 minutes was perfect. Roasted garlic is so yummy no need for butter.The following was posted Friday, April 04, 2003 “Sorry! From my experience It won`t last months. My Roasted Garlic recipe #54099 goes really fast!!!! It doesn`t have time to go bad. I would rate yours 5 stars but I didn`t try it. Just know from my recipe It`s worth at least 5 STARS!! (Skip the butter)It`s so creamy when you roast it, You don`t need the butter.””

  • “Fantastic! I only roasted one head and it came out just perfect, garlic is always really inexpensive here so now I know what to do with it.”

  • “I used my Terracotta Garlic Baker to roast our garlic so I did not need any heavy-duty foil.The nut flavor of roasted garlic is just so good.This was the first time I used my baker but it will not be the last.This was just so simple I don’t know why I’ve not been making this for years now.But will be making it monthly from now on.Riffraff, thank you so much for our garlic fix.PS Do I dare go to town in a hour?”

  • “This is some seriously good stuff.I made the recipe and used 6 garlic heads.After baking, I used half for guests, and made the puree to keep.The flavor is mellow and soft.Very easy to prepare and lots of raves.Thanks riff, for posting this recipe.I’m addicted!”

  • “Everything worked perfectly.Can’t wait until the next time I have a baguette in the house!”

  • “delicious and easy!”

  • “Very simple and good, just what roasted garlic should be.I usually drizzle some olive oil on the top of the bulb before I wrap in foil — just what I’ve always done.”

  • “I make this a lot.Haven’t quite found the perfect balance between undercooked and a little too burnt, though.Regardless, it’s a great thing to have sitting around in the fridge – I add it to practically everything.”

  • “makes simple food look like such work i tossed on french bread with basil and blue cheese drizzle a little evoo and fight for the rights to the first pice!”

  • “My friends were just eating the garlic straight – so good!This managed to convince my “non cooking” friends that they have to learn to turn on their ovens.LOL.Yum!Thanks Julie!”

    •