Boy, did my house smell good when I made some roasted garlic recently! The first thing I did with it when it came out of the oven was slather a few cloves on a piece of rustic ciabatta bread drizzled with a little fruity olive oil and a slight sprinkling of kosher salt and freshly cracked pepper. Yum!
-recipe from Martha Stewart Everyday Food
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic’s bite and leaves rich, deep flavor and silky texture in its place. This recipe keeps for two weeks — double it and bring a jar to a friend or neighbor. It will be much appreciated.
Makes 2 cups.
1 pound garlic (6 to 8 heads, depending upon size)
Coarse salt and ground pepper
1 tablespoon fresh thyme leaves
1/2 cup extra-virgin olive oil
Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container.
Uses for roasted garlic:
– Mix into mashed potatoes
– Use in place of mayonnaise on your favorite sandwich
– Toss into steamed vegetables like broccoli
– Add to creamy dressings, vinaigrettes, or dips
Tags: Appetizer, olive oil, roasted garlic
I love roasted garlic spread on warm crusty bread. I could eat a whole head of it I would say. I probably wouldn’t be great to be around for a little while after but at least I’d ward off the vampires.
You’re right, Claire…maybe I should add “Serve with breath mints.” 🙂