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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wmwood

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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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BC

Cooking Level: Beginning

Home Town: Hot Springs, South Dakota, USA

Living In: Kennewick, Washington, USA

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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

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Reviewed: Sep. 9, 2007

Perfect.

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aiylan

Cooking Level: Expert

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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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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 17, 2006

Oh so good! We spread these on our BBQed steaks. YUMMY!!!!!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 20, 2006

I used olive oil and sea salt. I baked it for a little longer too. It is delicious with freshly baked bread rolls and hot soup.

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Cyndi

Cooking Level: Expert

Home Town: George, Western Cape, South Africa

Living In: Wellington , Wellington, New Zealand

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Reviewed: Nov. 27, 2005

I use use oivle oil instead of butter.

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SEE NU

Cooking Level: Expert

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Reviewed: 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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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 18, 2005

Wasn't as good as I had hoped. I had baked garlic at a restaruant in Denver years ago and I thought that this recipe would turn out like that one. I think it may have been a different garlic they used. However it was pretty good.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 10, 2005

Definitely skip the butter and use evoo. We spread the yummy garlic onto toasted Italian bread slices. So good. Thanks Joan!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: 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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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Mar. 16, 2005

I chose to use butter and salt with this recipe, and I also added fresh rosemary, which gives it a nice kick. It's a delicious snack, good alone or on crusty bread.

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SIMPLEWEDNESDAY

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Reviewed: 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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Caroline C

Cooking Level: Expert

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Reviewed: May 2, 2004

I love garlic and this is the spleist way to get my fix. Nothing to it. I do cut down the butter by a 3rd.

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mom of two

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Dec. 7, 2003

Stick to the recipe, use butter. Olive oil can be a little overpowering, it tastes nicer with butter, and butter isn't as bad as it's made out to be.

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RENEEJANE

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Reviewed: May 29, 2003

Hmm, maybe I did something wrong, but my garlic was still kinda hard after the cooking time. But after I left it in there for a much, much longer time, it turned out nice! I could not bring myself to put butter on it though, so I used olive oil instead. Thanks! ^_^

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Christina

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Reviewed: Mar. 28, 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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PALAUDAVE

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Reviewed: Mar. 13, 2003

I used olive oil instead of butter. Much more traditional and healthier. Excellent.

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ALETA14

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Reviewed: May 14, 2002

~*~YUMMY TO THE TUMMY~*~(If you like garlic that is)

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COOKIN_COWGIRL

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