—Roasted Garlic —
- In addition to OR in place of fresh garlic wherever it’s called for, just up the ante when using roasted garlic exclusively.
- Spread on crostini and top with some bruschetta
- Make a mellow version of garlic bread
- Add to mashed potatoes
- Add to soups, sauces, and vinaigrette’s
- Throw a few cloves into chili con carne
- Use in fresh pesto
- As a topping on pizza, especially a white pie
- Go nuts!
Here’s a foolproof pictorial for perfect roasted gahlic:
I usually buy a sack of garlic from Costco and roast half the bag
Select heads that are in descent shape; peel off some of the outer paper
Now, using a serrated knife, cut off the tops
Add to a shallow Pyrex and drizzle generously with olive oil
Sprinkle generously with kosher salt and crushed black pepper
Cover with aluminum and bake in a 450F oven for 40mins – 1hr
I wasn’t kidding when I said perfect…
…now go make some!!
I’m going to let you in on a little secret….
…my absolute favorite thing to do with this roasted garlic is…
…make roasted garlic butter!
…it’s OMG! good…
start by combining room temperature butter (~2 sticks) with 2 heads of roasted garlic in a food processor or – if you have arms like Julia – mash it by hand…
…just squeeze the garlic out of its skin like toothpaste in a tube…
hit it with a little s&p and pulse until smooth…
…taste, gasp, shed a tear of joy…
then…
…spread it on some warm, crunchy, effin’ artisan bread…
…do a little dance, you just made magic happen…
How would you add cheese to this?
Sounds great…I will definitely try! Can you advise how you store the roasted garlic? Thanks
Leave as is. I throw the whole roasted heads into a glass bowl, cover, and leave in bottom of fridge. When you’re ready to use just pull a clove off and squeeze out the goodness like a tube of toothpaste. They last a long time in fridge.
Yum, I like roasted garlic and make it about the same way but at a lower temp. I’ll have to try the higher temp to get better caramelization, thanks for the tip.