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Preheat oven to 375 degrees F.
Cut 1/2 inch of the bulb top off and discard. Place bulb, bottom side (root end) down, on a piece of aluminum foil, drizzle the olive oil on to the cut end. Sprinkle with salt and pepper, and wrap up the foil around it.
Place foil packet, bulb bottom side down, on oven rack and bake for 45 minutes.
Remove foil packet, let cool enough to handle the bulb without burning yourself and then squeeze the garlic meat out of each clove. You can then use the cloves whole or mash them.
By Deeli from Richland, WA
Wrap each head of garlic separately in foil that has been lightly sprayed with non stick cooking spray. Bake at 400F. for approximately 30 min. or until they feel soft when squeezed. Remove from oven & allow to cool till they can be handled.
This guide is about roasted garlic appetizers. A pungent favorite that becomes caramelized after roasting, and is delicious combined with cheeses and in spreads.
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What do you do with roasted garlic and how do you roast it? I have a lot from the garden this summer, more that I can use in cooking.
By Judy from Oelwein, IA
Preheat the oven to 400°F. Peel away the outer layers of the garlic , leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan. Drizzle a couple teaspoons of oil over each head (olive oil works best), using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft when pressed.
Garlic you can use for everything, Roasted garlic is good mixed with plain cream cheese and its good mixed with sour cream for bake potatoes. Roasted garlic is good for making fettuccine Alfredo (combined roasted garlic, cream, or plain cream cheese, parm cheese and corn starch mixed with COLD water to thicken if needed. Add spices)
In a bowl, mix the garlic and the melted butter. Add the cubes of bread; then stir gently to coat. Place the bread on a baking sheet in one layer. Bake, turning once, until golden on all sides (takes about 15 minutes). There so good with ceaser salad.
Hi, Judy. I just posted this in yesterday's ThriftyFun Recipes. It is what I do when I have too much garlic
There also a great article by Ellen about freezing garlic, which might be another good option for your excess garlic.
Jess, do wrap the ones in foil that you roast for an hour, or just lay them on a cookie sheet?
Laniegirl - I wrap them in foil, that way they sort of steam as they roast. They get very soft.