Roasted Garlic

riffraff's Note:

A wonderful phenomena occurs when you treat your garlic this way...

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

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

Directions:

1. Preheat oven to 375 degrees F.
2. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them.
3. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served.
4. Fold up foil so that the cloves are completely wrapped.
5. Bake in the preheated oven for 1 hour 15 minutes.
6. Serve each diner a head of garlic and some bread and butter.
7. Separate cloves.
8. Hold a clove over a piece of buttered bread and squeeze.
9. The garlic puree will pop out, like toothpaste from a tube.
10. Spread and eat.
11. GARLIC PUREE:
12. To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes.
13. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
14. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl.
15. Cover tightly with plastic wrap and refrigerate the puree if needed.
16. QUICK PUREE:
17. If you are in a hurry, you may skip the refinement of the sieve.
18. Simply squeeze the cloves, one by one, over a bowl.
19. 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.
20. It will keep for months.
21. To keep indefinitely, cover with a film of olive oil.

Reviews

[Ridgely]

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!!!

[Scoutie]

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.

[Bonnie G #2]

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.