Roasted garlic bulbs are easy to make and delicious to eat! Spread that creamy, buttery, roasted garlic over toasted baguette slices for an amazing appetizer!
whole garlic bulbs
Roasted garlic bulbs!
Spread on toasted baguette slices for a tasty appetizer. But make extra to use in pasta, mash into potatoes, mix into mayo for extra pizzazz on your sandwich. Remove the soft, roasted garlic from the clove to store. It'll keep in the fridge for up to 2 weeks or you can freeze up to 3 months.
Enjoy! - The Recipe Wench
Pre-heat oven to 400°F
Peel as much of the loose, papery outer skins off the bulbs as you can
Cut off the top of each bulb so that the tops of the cloves are exposed
Place bulbs in an ovenproof dish - I like to use my cast iron skillet. For easier cleanup I suggest lining the dish with foil
Drizzle olive oil over tops of bulbs (a teaspoon or so on each bulb), allowing the oil to seep down into the bulb
Then use your fingertips to make sure the surface of all cloves has received some oil.
Sprinkle with a little kosher salt
Cover loosely with foil
Roast for about 40 minutes (more or less, depending on the size of the bulbs)
The bulbs are done when the garlic is soft and some has caramelized