"Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!" — Viviane
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10 medium heads
Roasted garlic is sooo good, I changed a few things with mine and it was excellent.
I cut off the pointy tops and drizzled olive oil over the exposed garlic and added freshly ground cracked pepper. Then I placed them on a piece of foil and folded it around the garlic, making a "foil tent" so that the garlic is completely enclosed. I put them in a 350 degree oven for about an hour or until soft to the touch.
I served mine with thinly sliced crusty french bread and goat cheese. (spread the garlic on the bread and then some goat cheese) ~ you and your guests will NOT be disappointed!
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.
* Cut off tops of cloves
* Added black pepper and garlic salt
* Added lots of olive oil, rolled cloves around in it
* Baked in muffin tins cut side down at 350 for 50 minutes
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.
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?
I love this recipe. I actually do this a lot! I brush some oil on the exposed cut garlic and use kosher salt and fresh cracked pepper. I do put it on top of a crumbled cup of foil to make sure any excess oil or stuff doesn't fall out. I normally roast this on 400 degrees when I am making chicken for about 30-45 minutes. When they are squishy to the touch...I SQUISH them out in a container and keep them separate and just add them to whatever I want. This last time I used a whole bulb and added it to 1/4 cup of a butter substitute and added a little salt put it on the steaks, the bread, and some mushrooms and onions. It was fantastic! :) (I put the butter in a zip lock bag, pushed it to the bottom and froze it.)
DKBECK - Cut off the top, NOT the root end. Cut just enough to expose the individual cloves. Pour on some olive oil, loosely cover with foil OR just sit the bulbs on some foil. Shiny side IN. Shiny side out reflects the heat. If the cloves are not soft and squishy, put them back in and roast longer.
It came out beautifully! Delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 26
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