Reviewed: Jan. 2, 2007

I believe the traditional way to roast garlic is to wrap the heads in foil. I drizzle with olive oil and some salt + pepper, wrap up in foil + bake in the toaster over for 45 mins or so. Makes your kitchen smell GREAT (if you love garlic as much as I do) and it's best when spread over toasted buttered bread. HEAVEN.

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SINGLEGUYWHOCOOKS

Cooking Level: Intermediate

Living In: Stoneham, Massachusetts, USA

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Reviewed: Dec. 29, 2006

This was good, but I've found it works better to wrap the garlic in foil (it prevents burning and lets it get roasted better).

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Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 7, 2006

You can't go wrong with garlic made any way. I have roasted mine whole with EVOO also I have roasted on the grill. That adds extra great flavor. Use it in sauces and on meats or breads, really really good, but I'm a garlic lover ofcourse.

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griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 1, 2006

MMMM YUMMY! This is a good garlic recipe. I used it for soup. Delicious, thank you!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 27, 2006

Garlic. It's great no matter what you do with it! This recipe was yummy. We spread the garlic on warm cheese biscuits. I will do this again. A word of advice: if you're using a toaster oven to cook these, you might want to consider lowering the temperature slightly. I almost burnt these that way.

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annaLOVESgarlic

Cooking Level: Expert

Home Town: Timmins, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 10, 2006

This recipe is okay. The best recipe is to cut the pointy end of the bulb of garlic so that the tops of the cloves are exposed. Sprinkle with fresh ground black pepper and drizzle 1 teaspoon of olive oil. Let the oil soak in until the oven is pre-heated to 350 degrees. Using your finger, spread the oil around the exposed bulbs and the upper part of the skin. On a foil-lined baking sheet, turn the cloves CUT SIDE DOWN and bake for 1 hour. Remove from oven, let cool for 20 or 30 minutes, then serve with crusty bread, goat cheese (or some other good cheese) and kalamata olives. The presentation is beautiful since the cloves of garlic are perfectly carmelized and haven't burned from being face down.

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Sep. 4, 2006

We had a progressive dinner in our neighborhood and I was on appetizer duty. This recipe was just great because it was so easy...non stress...and everybody loved it. I served it with crackers and french bread. I am thinking about making it to go along with dinner some night...because it was so easy and good.

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larsadylan

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 21, 2006

I'm a little confused on the directions...are you supposed to cut the bottoms off like the photo shows or leave them whole? I don't see specific instructions in the recipe. I made them with the bottoms cut off and the exposed garlic was hard, despite the oil and covering with foil. Anyway, I liked the flavor, but I'm just a little befuddled if I did it right. Any suggestions?

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DKBECK

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2006

It's perfect!

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 24, 2006

it was ok...i baked them for the minimum time and they were oosing all over the place. still got some garlic out but it was nothing like i've had at a resturant.

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heather w.

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Reviewed: Jun. 29, 2006

yummy.....add lots of olive oil so it won't burn

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 26, 2006

Talk about easy! I used a muffin tin, sprinkled with salt and pepper + drizzled each with olive oil- yum! I could just sit and eat garlic. Thanks for the post.

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SDICRISCIO

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Reviewed: Jun. 6, 2006

Tried this and it was delicious. I didn't change anything...it was so simple and easy that I didn't have to. 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: May 22, 2006

I, of course, use this on breads but I also like to keep a little container of it in my fridge to chop up & add to recipes. The roasted garlic adds a much more subtle, sweet flavor than just minced garlic.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: May 22, 2006

This was fabulous! After roasting, I had actually mixed it with butter and parsley and spread it on cuban bread,baked for a few minutes and it was great. Also great for sauteing veggies!

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