Ways to Use Whole Roasted Garlic
April 20, 2013
Yesterday, April 19th, was National Garlic Day… and I completely missed it. My love for cooking with fresh garlic runs deep within my veins. In most things I cook (and eat), the addition of garlic is just as prevalent as using salt, pepper, and olive oil. However, sometimes I can over-do it… I’ll be the first one to admit that. I know I’ve gone too far when the next day I can smell a new perfume, “eau de garlic”, seeping from my pores. Kind of gross, but true. Please tell me I’m not the only one that has encountered this dreadful (but so worth it) problem?
In efforts to show my love for the bulb and for this “National Day” of appreciation… I am roasting whole heads of garlic and sharing a few ways to use it. The flavor of roasted garlic is incomparable. Deliciously sweet and robust in flavor, yet not as sharp or pungent as fresh garlic. It’s like an instant flavor boost when added to dishes… gourmet, yet simple, yet vastly inexpensive.
Before I share more, let’s roast the garlic. If you’ve never done it before, you’ll be shocked at how simple it is and the end result is so satisfying.
Place the whole garlic head on a piece of foil, about 8-inches square, with the cut side up. Drizzle a teaspoon or two of olive oil over the cut surface and sprinkle with kosher salt. Draw up the foil and wrap the garlic to seal.
Invert head over a dish and gently squeeze. The cloves will pop right out of the paper skin. Your hands will be quite sticky once you’re finished. Smash roasted cloves with the back of a fork until a paste forms.
The good thing about roasted garlic is that it has many many uses. Here, I spread it over crostini with whipped feta, roasted cherry tomatoes, fresh basil, s&p, good olive oil, and some balsamic vinegar. This was lunch… serve with a little glass of red wine and we’re in business.
Here are a few other ways to use roasted garlic;
- Simply spread over a toasted baguette or crostini. For a more dramatic effect for guests, serve a roasted garlic platter. Arrange the roasted garlic heads on a tray and surround with breads, cheeses such as melted Brie or Camembert, sharp cheddar, goat or feta, sliced tomatoes, chopped olives, roasted red peppers, and slices of ripe apples and pears.
- Roasted Garlic Mashed Potatoes with Carrot Flecks and Dill from Figs with Bri
- Roasted Garlic, Olive, and Tomato Pasta Salad from The Kitchn
- Portabella & Kale Pizza with Roasted Garlic Sauce from Oh My Veggies
- Mix paste with sour cream for an extra special topping on baked potatoes
For the full recipe, click here: Whole Roasted Garlic from Simplified Feast