Ingredients
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1
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1/2
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-
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-
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Directions
Roasted Garlic Paste,A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it.,Wonderfully easy! Added some chicken stock to the finished puree for a slightly milder paste.,I made 2 garlic bulbs last night using this method (I wish I would have made more). I did not measure the amount of EVOO or S&P that I put on them, but it worked! I always did the regular “wrap in foil” method. This was great! I plan to roast about 8 or 10 this weekend to keep on hand. Thank you for posting this. (Made for ‘Name That Ingredient’ tag game)
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Steps
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1
Done
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Preheat Oven to 375. |
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2
Done
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Remove Any Loose Papery Skins from the Outside of the Garlic Heads; Cut Off the Top 1/3 of the Heads to Open the Cloves; Set Aside For Another Use; Place the Heads in a Small Baking Dish, Cut Sides Up; Pour Olive Oil Over Them and Sprinkle With Salt and Pepper. |
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3
Done
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Cover the Dish Tightly and Bake Until 3/4 Done, About 45 Minutes; Uncover and Continue to Bake Another 15 Minutes or Until the Cloves Begin to Pop Out of Their Skins and Brown; Cool. |
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4
Done
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Squeeze the Cloves Out of Their Skins Into a Bowl; Add the Oil from the Baking Dish and Mix Well, Forming a Paste. |
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5
Done
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Store, Refrigerated, Up to One Week. |
