Roasted garlic is so easy and useful in many ways. It can be spread on bread to make a simple crostini, or it can be an ingredient in pizzas, pastas, chicken, vegetables– the list is endless. It makes the garlic taste sweeter and more flavorful, and removes the bitter bite garlic can sometimes have.
Roasted Garlic Crostini
1 head of garlic, sliced horizontally
2 tablespoons olive oil
1 sprig rosemary (optional)
Combine the ingredients in some foil and wrap into a pouch. Roast at 375 degrees for 45 minutes to an hour, until the garlic is soft. Squeeze it out and spread on toasted bread or add to your favorite recipes!
I adore roasted garlic but have never thought to use it on crostini. So simple but looks so delicious!
Love that plate! (And the roasted garlic looks yummy, too:-))
I LOVE roasted garlic!
Yum!! It looks like a caramel!
Nothing like it!
Simple yet versatile, isn’t it?
If it didn’t give me “the breath,” I would eat roasted garlic DAILY! YUM!
Roasted garlic, MY FAVOURITE! Love the addition of rosemary too, I bet it was totally awesome and fragrant.
I used to make my roasted garlic this way, but recently learned from Rick Bayless’ Mexico One Plate at a Time, that, if you want a smaller quantity, you can just dry-roast the unpeeled individual cloves in a pan, flipping them every once in a while until soft. I like this option, partly, because you get similarly mild-flavored, soft garlic cloves without all the oil.
Anyway, just another option! Doing it as you suggest, and keeping the leftover in the fridge works well too.
I never quite figured out how to do this. I never was told to cut of the top that way. And the foil wrap method sounds the best. The picture of it before cooking is beautiful. I always wondered how you then got it out of the paper to acutally use, but the picture of the roasted head with a couple cloves popped out make me realize just how eay that is. Now I may have to buy a whole head and some good bread to make roasted garlic and bacon sandwiches.
Yep, you definitely want to cut the top off before you bake it and if you cook it long enough at a low-ish temperature, they just squeeze right out. The olive oil keeps it moist and delicious!