Thursday, November 5, 2009

Roasted Garlic

Please excuse the horrible picture. My DSLR was charging so I was left with the ol' point and shoot. I will try to make up for it next time I roast garlic - which I am certain to do. When garlic is roasted, the flavour becomes more mild and the texture is creamy and rich. It is great rubbed on croustini and even better in mashed potatoes. And surprisingly, it's very easy to make!

2 heads of garlic
drizzle olive oil
salt and fresh ground pepper, to taste

1. Preheat oven to 400 degrees F.

2. Peel outer layers from garlic, leaving the skins of the bulbs intact.

3. Cut the top off each head (about 1/4 inch down), exposing the cloves.

4. Place the heads in a garlic baker, brie baker or wrap them in foil.

5. Drizzle with olive oil and sprinkle with salt and pepper.

6. Place in hot oven and bake for 30-35 minutes. Cloves should feel soft when pressed.

7. Let garlic cool before handling. Use a knife to to cut the skin around each clove. Squeeze out the roasted garlic or use a fork to pull out the whole clove.


- Eat it as is
- Spread it on toast for fresh roasted garlic toast
- Mix with mashed potatoes
- Add to pasta sauce
- Eat on a cracker (makes a great, fun appie!)
- Use it in salsa (with roasted tomatoes)
- Make your own roasted garlic Caesar dressing

Roasted garlic can be stored in the fridge for several days.

Coming sometime soon... A Shredded Beef Taquito recipe. The beef is braised in a broth of roasted garlic puree and diced green chilies. It's killer.


  1. The easiet tastiest appy EVER (for me anyways) is roast garlic and brie.

    1) roast garlic as you did
    2) stick brie in for the last half of time
    3) remove from oven and spread garlic on slices of baguette and dip into gooey brie


  2. that does sound good. will have to try. :)

  3. How do you store your roasted garlic? I always shy away from making it, because I'm not wanting to use a whole head at once.

  4. I just put it in a container and store in the fridge for a few days. If you use within a week you should be fine. I use 3-4 cloves at a time for most recipes so 1 head of roasted garlic goes pretty quickly.


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