Oh garlic…how I love thee. If a recipe calls for 2 cloves of garlic, I automatically add 6. Sometimes I regret this decision, but that is a very rare occurrence. If I thought about it, I would keep a head of roasted garlic in my fridge at all times. Luckily, it is so easy to make that if I think about it before I get dinner started, I can pop some garlic in the oven and have some spreadable garlicky goodness ready in time for dinner. This recipe has probably been done a million times, but I wanted to add it to my blog, because I have some tasty recipes that will use this in the future….Stay tuned!
- 1 head of garlic (make sure the bottom is flat so it can stand up on it own without rolling over)
- Olive Oil
- Preheat the oven to 400 degrees
- Cut the head off the top of the garlic. Make sure that all of the tips of the garlic bulbs in the head are cut off (see photo above).
- If you don’t have a ceramic garlic roaster, (you don’t really need one, but I got one as a gift from some dear friends and it makes me smile every time I use it) take some tinfoil so that you will be able to make a little tinfoil cocoon around our garlic.
- Before you cocoon your garlic, place the garlic on the tin foil or ceramic roaster and drizzle olive oil over the top of your garlic bulb so that all of the cloves in the bulb saturated in olive oil.
- Lightly sprinkle salt and pepper over the top of your olive oil saturated garlic bulb.
- Cocoon you garlic bulb in tinfoil or put the lid on your garlic roaster.
- Place your garlic cocoon/roaster in the oven. It will be easier to remove from the oven if you put it on some kind of cookie sheet when you put it in the oven.
- Bake for 40 minutes to 1 hour. After 40 mins check your garlic, when the garlic is soft and squeezable, it is ready.
- Remove, let cool, and serve.
Quickly, grab your favorite garlic vehicle (i.e. toasty warm italian bread) and spread your warm roasted garlic onto your garlic vehicle. Immediately, stuff it in your mouth before someone else eats it 😉
Vampires will stay away for weeks…enjoy!