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

Reviewed: Aug. 13, 2006

It's perfect!

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Living In: Hamilton, Ontario, Canada

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.

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

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

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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Momof2

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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

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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1 user found this review helpful