Roasted Garlic Paste Recipes

HOW TO ROAST GARLIC

Steps:

• Preheat oven to 400F.
• Cut the top 1/2 inch from garlic bulb (straight across the top so you cut into just the tops of the cloves). Place garlic bulb in a ramekin, drizzle with olive oil and cover with foil.
• Roast for 30-40 minutes or until garlic is very soft and lightly browned. Remove from oven and allow to cool.
• Squeeze the garlic out of its skin and into a small dish. Mash with a fork and use as desired.

ROASTED GARLIC PASTE

Steps:

• Remove the outer skin from the garlic heads, keeping the entire thing intact.
• Slice off the tops of the cloves to expose the garlic by cutting at an angle.
• Place the heads of garlic on pieces of aluminum foil and drizzle with 1 tablespoon of olive oil each.
• Bunch the foil together at the top to close it up
• Place in a 400 degree F oven for approximately 45 minutes.
• Remove from oven and allow to cool; remove roasted garlic cloves with a fork and add to a bowl.
• Mash with a fork until it forms a paste; add the olive oil from the foil packets that has collected on the bottom.
• Season with salt, if desired.

ROASTED GARLIC PASTE

Steps:

• Preheat oven to 375°.
• 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.
• 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.
• Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
• Store, refrigerated, up to one week.

ROASTED-GARLIC PASTE

Steps:

• Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top third of each head to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven and roast until about 3/4 cooked (about 45 minutes).
• Uncover and return to the oven until the cloves begin to pop out of their skins and brown (about 15 minutes). Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press firmly against the skins to extract all the sweet roasted garlic you can. Add the oil from the baking dish, the Parmesan cheese, rosemary and a pinch of gray salt. Mix well until a paste forms. Store tightly covered in the refrigerator for up to 1 week.

ROASTED GARLIC PASTE

Steps:

• Preheat the oven to 400°F.
• Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
• Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
• Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
• Once the garlic is done, remove from the oven and let cool slightly.
• Place garlic in the food processor, and process until it is a smooth paste.
• Place in a seal-able container and store in the refrigerator.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

ROASTED GARLIC PASTE

Steps:

• In a large pan on medium heat, add 2 tablespoons of olive oil. Add garlic cloves and heat, stirring frequently, until all the cloves are at least partly browned and softened.
• Pour roasted garlic cloves and oil from the pan into a food processor. Add salt and process until finely chopped. Scrape down the sides using a spatula as needed.
• While the food processor runs, drizzle in remaining olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
• Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.

HOW TO ROAST GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the top off the garlic bulb, exposing the tops of the garlic cloves. Put on a small square of foil, and rub with the olive oil. Season with salt and pepper. Scrunch up the foil to seal in the bulb.
• Roast for 25-30 mins until soft when pressed, and the papery casing is light golden. Leave to cool for a few minutes before squeezing the soft roasted garlic out of their shells. Alternatively, take off all the papery casing and remove the cloves individually.