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.
- Prep Time: 5 minutes
- Cook Time: 1 hours
- Category: Condiment
- Method: Oven
- Cuisine: Italian
Keywords: whole, roasted, garlic, heads, butter, spread