Whole Roasted Garlic Heads
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Have you ever roasted a whole head of garlic? And then squeezed the sweet, soft cloves over warm French bread? And then sprinkled the spread with a bit of sea salt? It is so delectable.
Never did I imagine eating a head of garlic in one sitting. Nor did I imagine serving a head of garlic to each guest at a dinner party. It sounds ferocious. But roasting garlic whole in foil pouches with a few fresh herbs tames its bite, mellowing and sweetening its flavor, transforming it into a butter-like purée almost as tasty as salted bone barrow… yum yum yum.
Whole roasted garlic is a wonderful topping for warm bread but there are other uses as well: puréed and stirred into mashed potatoes; spread onto pizza; whisked into salad dressing.Print
Note: I make one foil pouch per head of garlic, but you probably could throw a couple of heads together in one pouch and have fine results.
- 1 head garlic
- few sprigs of thyme (I used oregano here because I had no thyme on hand, but thyme is preferable)
- olive oil
- kosher salt
- French bread
- nice salt
- Preheat the oven to 400ºF. Cut off the very top portion of the head of garlic to reveal a few cloves. Place garlic on a sheet of aluminum foil (large enough to wrap around the garlic in a little pouch). Nestle the herbs around the garlic. Drizzle garlic with a touch of olive oil. Sprinkle with a pinch of salt. Pour 2 T. of water around the head of garlic — you might want to curl up the sides of foil before doing so. Wrap the foil up into a beggar’s purse or pouch making sure the foil is sealed.
- Place in the oven (directly on the rack or on a baking sheet) and roast for 1 hour. Remove pouches from oven and let cool briefly or tuck right in, taking care while opening the packages as steam might come pouring out.
- Spread the garlic on warm bread; top with a pinch of salt.
- Category: Condiment
- Method: Oven
- Cuisine: Italian
Keywords: whole, roasted, garlic, heads, butter, spread