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.
Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice 1/2-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic.
Put the garlic head in a small ovenproof dish, garlic cooker, or pan. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.
Either cook in a garlic cooker or place on a baking sheet and cover with aluminum foil (this is great for cooking large amounts of garlic). Cover and bake approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from oven.
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.
Roasting Garlic for Cooking Purposes:
There is more than one way to roast garlic. The following is a easy way to do the roasting when preparing the garlic for your many recipes:
-Preheat oven to 250 degrees F.
-Separate a head of garlic into individual cloves. Do not 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.
-Making Roasted Garlic Paste: After roasting your garlic, place the unpeeled and roasted garlic cloves in your garlic press. This will create a perfectly smooth paste with all the peel in the press.
Favorite Recipes Using Roasted Garlic:
Brussels Sprouts with Pancetta, Garlic and Basil
Butternut Squash Puree with Fresh Lemon
Cafe Terra Cotta Garlic Custard
Garlicky Accordian Potatoes
Garlic Blue Cheese Sauce
Garlic-Herb Pizza Dough
Garlic Mashed Potatoes
Hot Garlic-Parmesan Souffle
Poached Garlic Soup
Romaine Ribbons with Roasted Garlic Dressing
Roasted Garlic and Goat Cheese Tomato Tart
Roasted Garlic Dipping Sauce with Fresh Ginger
Spinach and Garlic Penna Pasta
Additional Ideas and Uses For Roasted Garlic:
Soups: The cloves are so soft that they melt into pureed soups with only a little bit of stirring.
Sauces: In a small bowl, blend one tablespoon of roasted garlic with one tablespoon of butter and mix into the pan juice of any roast.
Mayonnaise: Mix a few roasted garlic cloves into plain mayonnaise.
Butter: Mash a few roasted garlic gloves into soften butter.