Reviewed: Mar. 13, 2012

I love garlic, and this is perfect on some Italian bread!

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Reviewer:

Reviewed: Apr. 30, 2011

Used EVOO instead of butter. I think I'll peel the garlic first next time so we can enjoy it all, as some does get stuck inside the casing.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 21, 2011

Also used olive oil spray and popped them into broiler oven on medium. Takes way less time! Watch them though, they will burn quickly!

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AcaCandy

Reviewed: Dec. 23, 2010

Don't use butter, use olive oil. I have served a baked garlic with goat cheese appy for years and am always asked to bring this to holiday parties. I put the garlic (cut off the ends) in muffin tins and brush with olive oil, bake at 350F until a toothpick can easily be inserted into the garlic, ~45 min, don't overbake so that it's too mushy though. Once the garlic has cooled, pat off the xs olive oil and push out the clove from the skin, kind of messy but helps serving it this way so your guests don't get skins all over the place. Serve with goat cheese and water crackers.... yum!

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Reviewer:

heypeace

Reviewed: Feb. 23, 2010

I have always wanted to make this. Had a party about a month ago and it was a hit.

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Danielle

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Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: North Hollywood, California, USA

Reviewed: Mar. 28, 2009

I have been trying to figure out why the reviews kept talking about salt and the original recipe said the garlic had sweetess. So I experimented. It appears to me that the recipe must have used salted butter. Salt brings out the sweetness and cancels bitterness. If you fail to use salt or 1/2 salt, you don't get the sweetness she is talking about. Experimentation yields the following: Terra cotta baking dish is great. It is cheap. Cut off tops as was suggested by one reviewer. This is absolutely required. Salt a must. 1/4 teaspoon Olive oil. small pat of oleo on each bulb, bake at 350 for 20min without top. drizzel or baste olive oil on bulbs to keep away dryness, continue baking closed top for 10-20 minutes or until outer cover is light brown. Baste with oil mix from bowl during that time. Squeeze out into its own dish and arrange for presentation. black Pepper can be added before initial baking if desired.

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Reviewer:

wmwood

Reviewed: Oct. 21, 2008

I love baked garlic. The best way I can think of to eat it is with a dish of your favorite BBQ sauce and some club crackers. Yum! The only downside to eating very much is exuding garlic for a day or two, still worth the price.

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Reviewer:

Cooking Level: Beginning

Home Town: Hot Springs, South Dakota, USA

Living In: Kennewick, Washington, USA

Reviewed: Mar. 9, 2008

Easy was to roast garlic! I recommend baking for 45 minutes. Olive oil works well in place of butter. Sprinkle some sea salt on top. When I use in my warm garlic-bean spread I pour the olive oil in the bottom of the foil into the other ingredients.

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Martha

Reviewed: Sep. 9, 2007

Perfect.

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aiylan

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Reviewed: 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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