Let's face it, sometimes it really is just more convenient to go to the market and buy what you need – like roasted garlic spread. But when you have a few minutes to spare, making this spread yourself means you have full control of what goes in, how much goes in, and you get to enjoy the “joy of cooking”. We've found a few simple roasted garlic spread recipes that you can whip up in NO time that will taste delicious and have your family and friends saying, “WOW!”.
Recipe #1 – 10 servings
4 heads garlic
1/8-1/4 cup olive oil
salt & pepper to taste
½ tsp fresh rosemary, minced
1. Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
2. Roast in 375°F oven about 45-50 minutes till soft & golden.
3. Squeeze the meat out of the skins, season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
4. Can be frozen.
5. Just bring to room temperature and mix with a fork.
Recipe #2 – ½ cup of garlic spread
4 whole garlic bulbs (about 6-8 oz/170-225 g total), unpeeled
2 tablespoons olive oil
¼ teaspoon sea salt
1. Preheat oven to 375F.
2. Slice the top ¼-inch off of each head of garlic, leaving the bulbs intact.
3. Place the garlic bulbs cut-side-up on a large piece of foil; drizzle the oil on each bulb, and sprinkle with sea salt.
4. Tightly wrap the bulbs in the foil, and bake until the garlic is completely soft and light caramel in color, about 45 minutes.
5. Cool to room temperature, and then remove the garlic from the peel. You can either peel away the garlic paper to keep the cloves whole, or you can push the cloves out like toothpaste by squeezing up from the bottom.
6. To make the roasted garlic into spread, just mash the cloves together with a fork.
7. Store in an airtight container in the fridge for up to 1 week.
Recipe #3 – 1 cup garlic spread
4 heads of garlic
3 tablespoons of olive oil, divided
1/2 teaspoon sea salt
1. Preheat the oven to 400 degrees F.
2. Peel all of the outer paper layers off of your heads of garlic until you're left with only the covering on the (still connected) individual cloves of garlic.
3. Slice off the tops of the heads of garlic with a very sharp knife. If your cut doesn't get all of the cloves, you can use kitchen shears to cut the tops off of the ones you missed
4. Add the heads of garlic to a large piece of foil. Drizzle about two teaspoons of olive oil over each head of garlic, wrap the foil around all of the heads, and place the package on the middle rack in the preheated oven.
5. Roast the garlic for 60-65 minutes. After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes.
6. With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor . Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly combined, creamy, and smooth, about 30 seconds.
7. Spoon the mixture into a small jar. Store in the refrigerator for up to two weeks. If you still have spread left over after 2 weeks, this spread freezes well.