Have you ever wondered what to do those with beautiful garlic heads you see in spring on farmers’ markets? Roasted garlic spread is apparently the best when soft young heads are used, so I thought it was the best moment to prepare it for the first time. After reading different – all quite easy and similar – recipes, I finally proceeded in my own way. I had no idea how to handle the heads once they were out of the oven, so I hesitated a bit before squeezing the soft baked flesh onto a piece of crunchy baguette. This is how I discovered one of the most luscious bread spreads I can imagine. Maybe it’s due to young “age” of garlic, but in my opinion the taste mellows enough to recommend it even to those who are not big garlic eaters (though of course, those who hate it, will not appreciate even its wonderful smell).
TIPS: You can also roast “old” dry garlic heads, but the flesh will probably have a stronger taste and maybe you might have to adapt the baking time too.
Preparation: about 40 minutes
4 young garlic heads
thyme, salt, olive oil
Preheat the oven to 160°C.
Place garlic heads in a baking dish. Cut off their tops, cutting also the tops of cloves.
Sprinkle some olive oil, season generously with salt and thyme and bake for about 40 minutes.
Serve hot with good quality bread, squashing the entire heads to retrieve the soft flesh (you will probably need to sprinkle some more salt on your spread).
It’s best when warm, but you can also serve it cold.
(You can also season it with ground pepper just before serving).