How To Roast Garlic How To Use Roasted Garlic

I love garlic but I absolutely adore roasted garlic. In our family, spreading roasted garlic over fresh crusty bread or focaccia is one of our favorite appetizers. I grew up eating garlic regularly. And the truth is, garlic is very good for your health. So, I try to add it as much as I can to our diet. And of course, the easiest way is to use roasted as compared to raw garlic. For those of you that have never tried roasted garlic, the main difference you will see is, that, unlike raw garlic, which has a slightly pungent and strong garlic flavor, roasted garlic is smooth, creamy, and slightly sweet with a mild garlic flavor.

Roasted garlic recipe

Preheat the oven to 400°F/200°C/ Gas Mark 6.Peel and discard the loose outer layers of the garlic skins. Cut the top 1/4 head of the garlic bulb so you can see the individual flesh of garlic.Pro tip – Do not remove all the outer layers of skin as it protects the individual cloves from getting burnt.Cut an aluminum foil large enough to wrap around the garlic head like a foil packet. You can also use a baking pan instead of foil.Pro tip – I find that the steam created inside the aluminum foil helps soften the cloves and make them creamier.Place the garlic head on the aluminum foil. Add the olive oil and sprinkle with salt and pepper. Wrap the foil around it so the cloves are covered.Then, place on a baking tray and into the oven for 30 to 40 minutes. The garlic cloves will be softened and soft when pressed with a fork.

Cool the cloves for at least 15 minutes or until cool enough to touch.Next, pick each individual clove of garlic using the tip of a paring knife or fork. Alternatively, squeeze the whole head towards the open side so all the clove puree comes out.Pro tip – Make sure the garlic head is cooled enough when you squeeze so you don’t get a burn.Store in an airtight container or mason jar in the fridge for up to 2 weeks. I like to add some olive oil to the jar to prevent it from drying out.

Tips for success

Remove the papery outside layers of the garlic bulb to get some toasted skin on the cloves.Alternatively, keep the outside of those papery layers to get a smoother creamier garlic spread.Be generous with the olive oil. It helps keep the cloves nice and moist. Also, don’t forget the salt. It’s what breaks down the garlic and makes a wonderfully creamy spread. Store the garlic cloves in a pool of olive oil. The oil gets infused with the garlic flavor so you can use the oil as garlic oil. Plus the oil softens the garlic cloves and makes them spreadable.

Variations

If you don’t want to use a large package, you can wrap individual whole garlic bulbs in pieces of parchment paper or aluminum in a muffin tin. Alternatively, you can wrap the individual garlic cloves (instead of the whole bulb) in a large piece of aluminum foil and bake as above.

How to use roasted garlic

My favorite combination is mashed roasted garlic with salted butter. You can make the extra spread and keep it in the refrigerator for weeks. Use it to make garlic rolls and garlic chicken. I love roasted garlic as a dip with a slice of crusty bread. Also, drizzle it over focaccia or spread individual cloves of garlic over toasted bruschetta and crostini. Drizzle roasted garlic oil over your favorite flatbread such as naan or pita bread. Use roasted garlic in your favorite pasta dishes because it is milder than regular garlic. Similarly, use roasted garlic clove or oil in your salad dressings, as well as in your favorite hummus. Add some thyme, rosemary, or fresh herbs to make roasted garlic-flavored olive oil.