Roasted Garlic - Oven-Roasted Garlic - Roasting Garlic
How To Roast Garlic - Roast Garlic Recipe

The below photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. More of Cynthia's Southwest Recipes which include Mexican, New Mexican, Tex-Mex, Native American and Cal-Mex Recipes.

It is milder than raw garlic. In fact, raw garlic is two to four times stronger in flavor. Garlic becomes very mellow and easy to spread after cooking. Roasted garlic makes a delicious appetizer. Squeeze the pulp out of the cloves and spread on the bread of your liking or serve with bruschetta and/or tapenade. Roasted garlic is also excellent used in your baking.

Learn about Garlic Hints, Tips, and Information and Garlic Recipes. Check out my Appetizer Recipes for more great cooking ideas.

How To Roast Garlic - Roasted Garlic Recipe

Recipe Type: Garlic, Vegetable Appetizers
Yields: Approximately 30 to 40 cloves garlic
Prep time: 5 min
Cook time: 1 hour

Ingredients:

3 whole garlic heads (bulbs)
2 to 3 teaspoons extra-virgin olive oil

Preparation:

You can multiply the recipe to make as much roasted garlic as you need. Each head will yield about one (1) heaping tablespoon of garlic puree.

Preheat oven to 375 degrees F.
 

Allow the roasted garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.

A great way to serve roasted garlic cloves is as an accompaniment to bread.

To serve, spread baguette bread with cream cheese, squeeze clove onto the bread, and spread.

Serves many.

Roasting Garlic for Cooking Purposes:

• Preheat oven to 250 degrees F.
   
• Separate a head of garlic into individual cloves. don't peel the cloves, but do rub of any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay one, but it is fine if a little does come off.
   
• Put the cloves in the center of a square piece of aluminum foil. Drizzle with a little olive oil, and using your fingers to rub the oil evenly on the cloves. Gather the aluminum foil into a pouch and set it directly on the rack of your oven. Roast until the garlic becomes very soft, approximately 1 hour. NOTE: You can roast two heads of garlic in one pouch, but for more than that, make another pouch.
   
• When done baking, open the pouch and let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted flesh should slide right out in one piece.

Soups: The cloves are so soft that they melt into pureed soups with only a little bit of stirring.