Roasted Garlic Paste

sugarpea's Note:

A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1 cup gar ...

• 1 lb garlic head
• ½ cup olive oil
• salt & freshly ground black pepper

Directions:

1. Preheat oven to 375°.
2. Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
3. Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
4. Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
5. Store, refrigerated, up to one week.

Reviews

[Diana #2]

I'm another 'garlic roasting virgin'. :) Don't know why I waited so long. I did 8 heads, which yielded 1-1/2 cups of paste. We had it broiled on french bread. Sooo tasty. I mixed 1/4 cup paste with 1/2 cup butter, 5 turns of the pepper mill and about 1/4 tsp red pepper flakes. The remaining paste I froze in 1/4 cup increments. Must buy MORE garlic!!!! Thanks so much for sharing.

[lilquiz]

ahh, the beauty of roasted garlic! We had this with toasted Italian loaf. Just spread the "schmutz" over the toasted bread....total bliss!

[sloe cooker]

I was cooking a ham tonight at 350 degrees and had a head of garlic that I wanted to roast in addition to cooking the ham. I picked you'r recipe to scale down and try. I wrapped the one garlic head that I had on hand, after prepping it, in heavy duty tin foil and cooked for 90 minutes. It worked for me and now I can't wait to put it to use. It is so creamy and yummy. Thanks superpea for posting.