Learn how to make butter-soft roasted garlic in the oven to use on toasts, baguettes, roast beef sandwiches, on top of cooked meats, or mashed in salads.
Or simply anything!
Why we love this
- This roasted garlic makes the best garlic bread ever! There is nothing better than to mix the freshly oven roasted garlic into a paste and add to melted butter, then spread it on top of a baguette, sprinkle parmesan cheese on top, and bake! Place it on a baking sheet and broil until crusty and cheese melted slightly. Simple, delicious and healthy! You’ll never want to buy again garlic bread from the store.
- It becomes better after time. After standing in the fridge, garlic becomes more nutty and sweet.
- Gralic is healthy, nutritious, cures and even prevents all sorts of diseases.
Instructions
Preheat the oven to 425F. Cut off the top part of the garlic, be careful not to cut off too much as the cloves can fall out, and the whole garlic head may fall apart.
Transfer the garlic head in a piece of foil, enough to create a small pocket on top later, not touching the top of the garlic head.
Drizzle 1 tablespoon of olive oil on each garlic head, and add a generous pinch of salt and pepper. Wrap the garlic carefully in foil, making sure not to touch the top of the garlic otherwise foil will get stuck in the cloves and they won't bake as needed.
Transfer to oven and cook for 45 minutes, check for doneness by inserting a knife in one garlic clove. It should slide in easily (butter-soft like texture) and the garlic cloves browned and golden on top.
I usually cook for another 15-minutes so the garlic browns even more.
Carefully remove from foil, and let cool to touch. Squeeze the individual garlic cloves out and use them in any recipe that calls for roasted garlic.
Common uses for this garlic appetizer include:
- Mash it and use as spread on crostinis, favorite meat cuts, dips.
- Mashed in a salad.
- Stir the garlic into hummus and other simpel spreads and dips.
- Or store roasted garlic in the fridge in a clean canning jar. Top the jar with olive oil so that the garlic is fully submerged. Cover tightly and refrigerate for up to 1 week. Thaw at room temperature and use all of it at once. Do not store the roasted garlic at room temperature as it creates a great environment for bacteria.
Tips
- Make sure to roast the garlic until well browned. You’ll also need to brush the garlic heads with plenty of oil so it can brown very nicely.
- Right before serving add a generous pinch of sea salt flakes!
- Don't keep the garlic at room temperature, unfortunately, it doesn't store well unless you submerge it in oil. But even then it is best to consume within a week or less. Fresh is always best and besides, it is very easy to make some extra if you run out!
Serving Suggestions
What to do with roasted garlic?
There are plenty of ways you can use up roasted garlic! Serve it with crusty sliced bread, salads, cheeses, stir in hummus, mashed potatoes, make a cream cheese dip, spread on top of grilled meats, or simply use it to dip anything you love in it.
Our two favorite ways to enjoy roasted garlic are making crusty garlic bread and topping up pizzas with it! Have you tried it yet? Don’t forget to sprinkle dried oregano on top!
FAQ
If kept in a clean glass container and fully submerged in oil should keep in the fridge for up to a week but I found it to taste freshest for 2-3 days the best. If the garlic has gone bad it will become mush and may have a rotten smell.
Eating roasted garlic and drinking garlic water can heal your body and prevent many diseases in the future. It has been a known fact since the older days that garlic has had plenty of nutrients including removing toxins from our body, reducing cholesterol levels, stimulating blood flow and so much more.
Thank you for reading,
Rita
Easy Appetizer Recipes
Did you make this Roasted Garlic? Be sure to leave a rating and a comment below. Thank you!
Roasted Garlic
Ingredients
- 2 heads of large garlic
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425F. Cut off the top part of the garlic, be careful not to cut off too much as the cloves can fall out, and the whole garlic head may fall apart.
- Transfer the garlic head in a piece of foil, enough to create a small pocket on top later, not touching the top of the garlic head.
- Drizzle 1 tablespoon of olive oil on each garlic head, and add a generous pinch of salt and a little pepper. Wrap the foil on top creating a small pocket with a handle.
- Transfer to oven and cook for 45 minutes, check for doneness by inserting a knife in one garlic clove. It should slide in easily (butter soft like texture) and the garlic cloves browned and golden on top.
- I usually cook for another 15-minutes so the garlic browns even more.
- Carefully remove from foil, and let cool to touch. Squeeze the individual garlic cloves out and use them in any recipe that calls for roasted garlic.
- Common uses: as a spread on crostinis, favorite meat cuts, dips. Mashed in a salad. Or store roasted garlic in the fridge in a clean canning jar. Top the jar with olive oil so that the garlic is fully submerged. Cover tightly and refrigerate for up to 1 week. Thaw at room temperature and use all of it at once. Do not store the roasted garlic at room temperature.
Notes
If kept in a clean glass container and fully submerged in oil should keep in the fridge for up to a week but I found it to taste freshest for 2-3 days the best. If the garlic has gone bad it will become mush and may have a rotten smell.
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Delicious and easy roasted garlic appetizer that goes really well with crostinis, cheese and veggies!