Roasted Garlic - Photo Tutorial
 (low fat & low calorie recipe)

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The below photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's Southwest Cooking Recipes.

Roasted garlic is a delicious appetizer. Squeeze the pulp out of the cloves and spread on the bread of your liking or serve with bruschetta and/or tapenade. Roasted garlic is also excellent used in your baking. It is milder than raw garlic. In fact, raw garlic is two to four times stronger in flavor. Garlic becomes very mellow and easy to spread after cooking.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Click here to find out about Garlic Hints, Tips, and Information.

Check out my Appetizer Recipes for more great cooking ideas.

Roasted Garlic

3 whole garlic heads (bulbs)
2 to 3 teaspoons extra-virgin olive oil
 

NOTE: You can multiply the recipe to make as much roasted garlic as you need. Each head will yield about one (1) heaping tablespoon of garlic puree.

Preheat oven to 375 degrees F.
 

     

Garlic Bulbs

 

Peel away the outer layers of skin of the garlic bulb, leaving the skins of the individual cloves intact; leave garlic bulb whole. Using a sharp knife, slice 1/2-inch off of the pointed end of the garlic bulbs, exposing the individual cloves of garlic.

 


Put the garlic head in a small ovenproof dish, garlic roaster, or pan. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.

Either cook in a garlic cooker or place on a baking sheet and cover with aluminum foil (this is great for cooking large amounts of garlic).

Cover and bake approximately 45 to 60 minutes or until cloves are browned at the exposed end and soft throughout. Remove from oven.
 


Allow the roasted garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.

A great way to serve roasted garlic cloves is as an accompaniment to bread. To serve, spread baguette bread with cream cheese, squeeze clove onto the bread, and spread.

Serves many.

 

Roasting Garlic for Cooking Purposes:

There is more than one way to roast garlic. The following is a easy way to do the roasting when preparing the garlic for your many recipes:

Preheat oven to 250 degrees F.

Separate a head of garlic into individual cloves. don't peel the cloves, but do rub of any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay one, but it is fine if a little does come off.

Put the cloves in the center of a square piece of aluminum foil. Drizzle with a little olive oil, and using your fingers to rub the oil evenly on the cloves. Gather the aluminum foil into a pouch and set it directly on the rack of your oven. Roast until the garlic becomes very soft, approximately 1 hour. NOTE: You can roast two heads of garlic in one pouch, but for more than that, make another pouch.

When done baking, open the pouch and let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted flesh should slide right out in one piece.
 

Additional Uses For Roasted Garlic Are:

Soups: The cloves are so soft that they melt into pureed soups with only a little bit of stirring.

Sauces: In a small bowl, blend one tablespoon of roasted garlic with one tablespoon of butter and mix into the pan juice of any roast.

Mayonnaise: Mix a few roasted garlic cloves into plain mayonnaise.