This time of year in Florida garlic is locally grown, fresh and cheap so I will be roasting garlic almost every week. When I roast garlic I do at least 4 or more heads because it tastes wonderful on bread or in pasta. It also makes a beautiful addition to an antipasto tray, next to some cheese and Italian cured meats. The keys to roasting garlic are never to under cook it and use lots of olive oil. The strong flavor of raw garlic mellows and sweetens as the texture becomes soft and spreadable as it cooks, don’t try and rush it.
How to Roast Garlic
- Olive Oil
- Cooking spray
- Tin Foil
Pre-heat your oven to 325. Prep the garlic by removing the lose skins and then slicing the top off.
Then pour olive oil into each head to fill it up, and salt liberally. Cut a large piece of tin foil and spray the inside of the foil with cooking spray to be sure the garlic will not stick.
Next tightly and carefully seal up the garlic in the foil. Then place in the oven, I use my toaster oven to roast garlic most of the time so I don’t have to heat up the whole house with the big oven.
Roast for 1-1.5 hours checking to be sure the garlic is slowly caramelizing and softening. You can store unused garlic in the fridge for a week at least.