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Baked Garlic
SUBMITTED BY:
FROGETTE
"Baked garlic is sweet and very yummy, as well as being very spreadable. Serve as an appetizer with a good crusty bread or with crackers. People can peel a piece of garlic off of the bulb and squeeze the soft, warm garlic our of its shell."
RECIPE RATING:
Read Reviews
(21)
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PREP TIME
3 Min
COOK TIME
30 Min
READY IN
33 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 medium heads garlic
2 tablespoons butter
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
Bake for 30 minutes, or until the garlic is soft.
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REVIEWS
Reviewed on Nov. 18, 2005 by
TchrJrHi
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TchrJrHi
Nov. 18, 2005
Absolutely love this stuff but couldn't give the recipe a 5 star because I didn't follow it. Use E.V.O.O. instead of butter....it is so much better, and I use a terra cotta flowerpot and base to make this in. Soak the pot in COLD water for 20 minutes and place the garlic (and pot) in the oven then turn on the oven....let the garlic bake while the oven is preheating. Then I let it bake for 30 minutes after it reached 350 degrees. This is the way I was taught to do this...and it works every time. Delicious with crackers or a dense bread. Thanks for the post.
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14 users found this review helpful
Absolutely love this stuff but couldn't give the recipe a 5 star because I didn't follow it. ...
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Reviewed on Dec. 24, 2003 by VEGGIRL1
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VEGGIRL1
Dec. 24, 2003
My husband and I really enjoyed this. I made one for each of us and we still fought over who was getting more. ; ) I cut off about a quarter of an inch off the bottom of the bulbs (the pointy end) before cooking. It was a lot easier to squeeze the garlic out the end. I think the cooking time needs to be extended to 35-40 minutes. My garlic was still a little tough. I also would dribble garlic over the top of the bulb as well as in the bottom of the aluminum foil packet. But, overall very easy and delicious. (fyi, one nice italian restaurant we go to serves a bulb of baked garlic, 3 pats of cream cheese and 5 pieces of crispy herb brushetta for 6.95. Now I can make this at home for cheap)
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12 users found this review helpful
My husband and I really enjoyed this. I made one for each of us and we still fought over who...
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Reviewed on Dec. 24, 2003 by WhirledPeas
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WhirledPeas
Dec. 24, 2003
This was really yummy and quick. In lieu of the butter, I subsituted olive oil with a dash of salt. (As suggested by a previous reviewer)
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9 users found this review helpful
This was really yummy and quick. In lieu of the butter, I subsituted olive oil with a dash of...
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Reviewed on Dec. 24, 2003 by COOKIN_COWGIRL
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COOKIN_COWGIRL
Dec. 24, 2003
~*~YUMMY TO THE TUMMY~*~(If you like garlic that is)
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8 users found this review helpful
~*~YUMMY TO THE TUMMY~*~(If you like garlic that is)
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Reviewed on Jun. 21, 2003 by PALAUDAVE
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PALAUDAVE
Jun. 21, 2003
you cant go wrong with baked garlic. i took the advice of others and used olive oil and salt. excellent. it is true, however, it takes about 40-45 minutes to get soft.
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8 users found this review helpful
you cant go wrong with baked garlic. i took the advice of others and used olive oil and salt....
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Reviewed on May 2, 2006 by
BUSYBEE25
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BUSYBEE25
May 2, 2006
Roasted garlic rocks for an easy appetizer. Made 4 heads of garlic this weekend with just a drizzle of olive oil (instead of butter). I upped the heat to 400 and baked for 45 min. Mushy, but so easy then to serve/eat. I should have salted them, too, but I skipped it. Served with a ramekin of parmesan, one of olive oil with rosemary infused, and one with a ajvar (roasted red pepper and eggplant with a kick) and crusted sourdough. What I liked about this approach, is that each of my guests took a bulb onto their own plates and we finally got to use those cute little appetizer knives and forks we got for our wedding. :-) Make this one a staple -- cheap, easy, healthy, and always a winner with the guests.
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7 users found this review helpful
Roasted garlic rocks for an easy appetizer. Made 4 heads of garlic this weekend with just a...
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Reviewed on Oct. 18, 2004 by
Caroline C
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Caroline C
Oct. 18, 2004
Superb! I used olive oil and a squirt of butter-flavored cooking spray. I absolutely agree that it needs to cook a little longer than stated - ours were perfect after 45 mins. Thanks, Joan!
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7 users found this review helpful
Superb! I used olive oil and a squirt of butter-flavored cooking spray. I absolutely agree...
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Reviewed on Dec. 24, 2003 by Beezie
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Beezie
Dec. 24, 2003
Had it not been for the butter, I would have rated this recipe even higher. Roasting is a wonderful way to prepare/serve garlic. Unfortunately, butter is really bad for your body. Why not subsitute olive oil + a pinch of salt as the necessary fat? It isn't as quick, and it's a bit on the messy side, but, your arteries will thank you, later!
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7 users found this review helpful
Had it not been for the butter, I would have rated this recipe even higher. Roasting is a...
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Reviewed on May 29, 2005 by
Breeze
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Breeze
May 29, 2005
Well, this was difficult to rate. Really, I think that this particular recipe deserves a three due to the fact that olive oil is what you should use instead of butter and the time seems off. But, baked garlic is so good that I upped it to four. I use olive oil and a bit of salt and snip the ends off so that the garlic comes out easy. I also invested in a small clay pot specifically designed to roast garlic, it is wonderful! I also roast garlic much longer than 30 minutes, maybe it is just my preference.
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6 users found this review helpful
Well, this was difficult to rate. Really, I think that this particular recipe deserves a three...
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Reviewed on Dec. 24, 2003 by ALETA14
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ALETA14
Dec. 24, 2003
I used olive oil instead of butter. Much more traditional and healthier. Excellent.
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6 users found this review helpful
I used olive oil instead of butter. Much more traditional and healthier. Excellent.
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