Okay is there anything better than the smell (or taste) of roasted garlic? Especially when it is roasted, bathed in olive oil, butter and SALT!!! I will tell you there is not. The first time I had roasted garlic I was on an informational interview (yes, you read that right) with an intellectual property attorney and she raved about how amazing this garlic was. I think my internal reaction was “What? You just put a whole piece of garlic in your mouth?” Of course, trying to remain professional, I obliged and tried this new-fangled, trendy appetizer….. and boy was I blown away. Not only did I make a new friend, colleague, contact, but I also received a wake-up call. Roasted Garlic is AMAZING! Spreading it on a warm baguette is probably one of the best ideas ever. Pair that with a glass of wine and some fresh parmesan cheese – I am in heaven. Just make it this weekend – and tell me how amazing it is!
First you need some garlic ….
Boom. Next, you need to cut off knobby part of the garlic so the bottom rests flat, like in the above picture. Yup, just cut that right off, trying to cut the tops off of as many garlic cloves as possible.
Take a sheet of foil or parchment paper and place garlic in the middle. Top with a healthy amount of olive oil – try to let it sink down into the crevices – a lot of salt and pepper and then add a dollop of butter for good measure.
Then, wrap it up like the little present it is! Here is the foil example….
And the parchment paper. Use kitchen twine to tie it up.
This the beautifulness that will be waiting for you when it is done….
Per my suggestion above…. pair with wine, fresh Parmesan cheese and a warm baguette.
Or top with some sun-dried tomatoes…
- Whole garlic cloves (as many as you want)
- Olive oil (About 1 Tablespoon per clove)
- 1 Teaspoon butter per clove (use ghee to make Whole30 compliant or dairy-free)
- Kosher salt (1/4 teaspoon per clove)
- ground pepper (1/4 teaspoon per clove)
- Cut off knobby end of garlic, exposing cloves.
- Place clove in the middle of large piece of foil or parchment paper on top of hand, cupping your hand around clove.
- Pour olive oil on top.
- Add salt, pepper and butter on top.
- Completely wrap up clove, keeping same side facing down.
- Place on cookie sheet.
- Cook at 400 for 45 minutes or until cloves are soft and spreadable.