Roasted Garlic

[louiesgirl2]

Does anyone have a good roasted garlic receipe??

[SandyM]

I tear all of the outer "skin" off the head, put it on a piece of foil, spray the garlic head with olive-oil flavored Pam, sprinkle oregano and basil on it, wrap it in the foil and pop it in my toaster oven for an hour at 350º. Gosh, the smell........

Some people slice off the top of the garlic head, but IMHO it doesn't help. The soft garlic squeezes out just fine without that extra slice.

[Vanessa]

I watched Chef Caprial Pence doing the roasted garlic the following way:
To make roasted garlic, cut off the top of a head of garlic, then place it in a roasting pan. Drizzle with a couple of tablespoons of olive oil and cover with a lid or foil. Place in a 325 degree oven and bake 30 to 45 minutes or until the garlic is soft to the touch.
You can use roasted garlic as an appetizer by serving it warm with a great mustard or a soft, mild goat cheese and sliced baguettes. Any leftover roasted garlic can be saved for pasta sauce or even soup.

[Jewel]

I've made Roasted Garlic both ways, cutting off a bit of the top of the head and also leaving it whole. In my opinion, cutting the top made it much easier to squeeze the pulp from the cloves once they were done. I don't feel much is wasted in the cut, but squeezing those things can get really messy if you don't have 'em 'opened' first!

I also use a spray of Olive Oil cooking spray rather than the oil itself. I'll save calories and fat wherever I can, and I can't really tell the difference! I wrap completely in foil and roast at 350 degrees for an hour! The aroma that fills my house is better than Glade! http://www.cookinglight.com/bbs/biggrin.gif

[gertdog]

One of my favorite finger foods to serve when I have company is a recipe called Roasted Garlic Puffs. I think it came from one of the Silver Palate cookbooks. It's definitely not light. Basically you roast several heads of garlic, squeeze out the pulp and season it with a little salt, pepper, and olive oil, stirring or using a blender to make a smooth paste. Then you sandwich it between 1" x 1 1/2" rectangles of puff pastry. Bake until golden.

[foodiedelite]

I roast my garlic similiar to all of the above. I bought one of those little terra cotta garlic roasters. Cut off top of garlic, spray with olive oil and pop in oven about an hour at 350degrees. I serve with gorgonzola cheese and merlot. Yum!

I know of several guys that roast garlic in their oven prior to their parties for the homey aroma.

[JennieL]

Here's my favorite. I use less oil than the recipie calls for. I usually just drizzle 2 T or so.
WHOLE BAKED GARLIC WITH WHITE CHEESE AND PEASANT BREAD

From: Chez Panisse

6 heads new-crop garlic (firm and unsprouting)
½ c. butter
1/3 c. olive oil
2 or 3 sprigs thyme
½ cup goat cheese
¼ c. whipping cream

Peasant bread

Cut around head of garlic to remove outer skin from top half of head, exposing individual cloves. Arrange heads in baking dish just big enough to hold all. Dot with butter, pour olive oil over, and salt and pepper well. Put thyme sprigs in here and there. Bake at 275 degrees, covered, 30 minutes then take off cover and bake an additional 1 to 1 ½ hours, depending on size of heads, basting every 15 minutes. Garlic should be very tender and sweet.

Make mild cream cheese to serve with garlic by mixing ½ cup goat cheese and ¼ cup whipping cream together until easily spreadable.

When garlic is done, serve whole heads with oil from dish spooned over them, with peasant bread and white cheese. Dip bread in oil, squeeze on the garlic and eat warm with the cheese.