One of my favorite restaurants always served an appetizer of roasted garlic with flat bread and chutney. I’d happily order that, skip an entree and spend the rest of the evening popping breath mints. (Totally worth it.) Sadly that restaurant burned down a few years ago and I haven’t found another place that could satisfy my roasted garlic cravings. Thank goodness it’s easy enough to create your own at home.
Start with some large heads of garlic. You’ll want to peel off the outer layers of skin from the garlic.
You don’t want to completely peel the garlic. You just want to peel back enough layers that you can start to see the individual cloves.
With a sharp knife, cut off the top of the head. You’ll probably need to cut about 1/4″, but let the garlic be your guide. Cut low enough that you’ve just exposed the tips of most cloves.
In a metal dish (I used a cake pan) you’ll want to add a layer of Star’s Arbequina Extra Virgin Olive Oil for vegetables. Add your garlic to the dish, with the cut tips pointing up. Give a generous coating of olive oil to the top of head head of garlic. It’s important to make sure there’s plenty of olive oil to ensure the garlic doesn’t burn.
Cover with foil and bake in a 400 degree oven for 40 minutes.
Your reward? Beautifully roasted heads of garlic.
You can easily squeeze the roasted garlic cloves from the head. They spread like butter. Perfect for flat bread or on a baguette. Want even more ideas for roasted garlic? Use it on pizza crust. Add it to your favorite sauces. Stuff it in a calzone. Throw it in a dish of Star’s Arbequina Extra Virgin Olive Oil and your favorite seasonings and use it as a dip for breads. Basically, use it anywhere that would benefit from a really delicious garlic kick.
Star Extra Virgin Olive Oils are available at Walmart. Star Usage Pairing Oils are a selection of three different single varietal extra virgin olive oils, each designating on the label which type of dish they pair with best. Arbequina olive oil pairs best with vegetables. Cooking poutry of fish? You’ll want hojiblanca olive oil. Beef and lamb go well with picual olive oil. Star oils do all of the guess work for you.