Time 1h20m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F. Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool. To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.) Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste. Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.
Time 50m Yield 8 Number Of Ingredients 10 Steps:
Heat oven to 450°F. Cut one-fourth off top of garlic bulb; drizzle with oil. Wrap bulb in foil. Bake 30 minutes or until tender. Cool 10 minutes. Squeeze softened garlic into food processor; add cheeses, 2 teaspoons rosemary, the lemon juice, salt and pepper. Cover; process with on-and-off pulses 30 seconds. Scrape sides. Process 20 seconds longer or until smooth. Spoon spread into serving bowl. Garnish with additional rosemary. Serve with bagel chips. Store remaining spread covered in refrigerator.
Time 40m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil. Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic. Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl. Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.
Yield Makes 6 heads Number Of Ingredients 2 Steps:
Preheat oven to 425 degrees. Place garlic in a baking dish, drizzle with olive oil, and cover with foil. Roast until soft, about 40 minutes. Remove from oven; let cool. Squeeze cloves out of skins. Whole cloves can be stored, tightly wrapped, in the refrigerator up to 1 week.
Yield Makes 1/2 cup Number Of Ingredients 5 Steps:
Heat oven to 400 degrees. Place garlic cloves in a small baking dish. Drizzle with olive oil, and sprinkle with a pinch of salt and black pepper. Cover the dish tightly with aluminum foil, and bake until cloves are soft and fragrant, about 30 minutes. Set aside to cool. Place butter in the bowl of an electric mixer fitted with the paddle attachment; add garlic and remaining salt and pepper. Beat until well combined. Scrape butter onto a sheet of parchment paper or plastic wrap. Shape into a log; freeze until firm, about 20 minutes. It can be stored in the freezer for up to 2 weeks.
Time 1h Yield 10 serving(s) Number Of Ingredients 4 Steps:
Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil. Roast in 375°F oven about 45-50 minutes. Till soft and golden. 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. Can be frozen. Just bring to room temperature and mix with a fork. Use on whatever you like or do like me and use on everything!
Time 3h45m Yield 10 Number Of Ingredients 8 Steps:
Preheat an oven to 300 degrees F (150 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature. Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.
Time 45m Yield 1-1/2 cups. Number Of Ingredients 7 Steps:
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.
More about “roasted garlic spread recipes”
Time 1h10m Yield 1/4 Cup, 4 serving(s) Number Of Ingredients 8 Steps:
Cut off the top of a garlic head. Place on a piece of foil. Sprinkle with 1 Tablespoon oil and salt & pepper, wrap foil around garlic. Bake 1 hour at 350. Push roasted cloves out of the garlic into a microwave safe bowl, mash with a fork. Add butter to the bowl and microwave until butter softens. Add the rest of the ingredients, mix well.
