Roasted garlic is amazing – sweet, caramelized, spreadable – endless culinary possibilities! Not only does it add great flavor to your favorite dips or vinaigrette, but you can eat the warm, toasty cloves right out of the garlic head. I like to spread the garlic on a piece of crusty baguette.
Depending on how I plan on using the garlic, I will cut the bulb a few different ways. If I want to add the whole, roasted garlic cloves to a dish, I will usually cut the head of garlic down the middle (through the root). If I want to use the garlic in a dip, vinaigrette or as a spread, I will cut about 1/4-inch off the heads of the garlic to expose the cloves – this cut makes it easier to get the roasted garlic out of the skins by squeezing the cloves.
What are your favorite ways to use roasted garlic?
- head of garlic
- olive oil
Preheat oven to 350°F.
Cut the garlic head to expose the cloves. Place garlic in a baking dish and toss in oil, salt and pepper. Turn garlic cut side up and cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 35-45 minutes.