This is definitely one of my favorite little kitchen tricks, and a must have for anyone who really loves garlic. It’s really easy and you can walk away and do other chores while it bakes.
It’s nice to do a few bulbs at a time and then have the roasted garlic available quickly when you need it later, and they store really well in the oil after. I just leave mine on the back of the oven. They look so pretty! (Even if my oven does not.)
So what do you need roasted garlic for? EVERYTHING! You can use them whole, chop them, or mash these bad boys. Although garlic will naturally roast in a loaf of bread you can throw them in your bread or pizza dough whole, serve them on the pizza, in sauces, spreads, stir-frys, soups, stews, chili, pasta, meatloaf… the options are endless.
If you dress-up the jar a little they would make a fantastic gift for anyone who likes to cook, or just likes garlic!
Whole Roasted Garlic Cloves
one whole garlic bulb
1-2 cups olive oil
First ‘schluff’ (that’s right, that’s the best word I have) off the excess skins from the garlic bulb, but leave the cloves connected.
Cut off the top of the bulb exposing the inner chambers of the cloves. I also went round to the cloves lover on the bulb and decapitated them as well. You can save these tips and roast them as well if you prefer. I did.
Place the entire bulb in a small bake-ware dish. Throw those tips in the bottom if you choose. Pour olive oil into the dish until the bulb is completely covered.
Bake at 350 degrees for 30 minutes until the garlic is fork soft.
Remove from the oil and let cool.
Starting at the bottom of the garlic bulb simply squeeze each clove out of it’s shell. Pop, Pop, Pop!
Save the garlic infused oil for storing your garlic and also for use in other recipes.