Roasted Garlic

garlicpHave 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).

21 Replies to “Roasted Garlic”

  1. That’s something I have been hearing about but I hadn’t tried it yet for myself. as it comes, I have seen young fresh garlic too in the market so I am keeping this recipe because I am a huge garlic lover. You know Sissi, the other day I tasted garlic in Europe again and to be honest I feel the European version compared to the local one in India, is much stronger and intense in flavor. But I like both. 🙂

    1. Hi, Hélène. I hope you will like this soft garlicky spread. If you are a garlic lover, there is no risk. It’s very interesting what you say about European garlic. On the other hand, from my experience even between different European countries same-looking fruits and vegetables taste different…

    1. Hi, Karen. It sounds like a great idea. I must tell my husband who loves steaks and garlic too.

  2. now this sounds Ah.mazing. Sissi, I have never roasted a garlic head before — how tragic is that? Cloves yes but not a full head in the skin. And you know, I even bought this adorable clay garlic roasting thingamajig and never used it once (loved the idea but it just never happened) — I was uncertain about method, how it would all work and was it worth it. Well, here is the line: “…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.” That pretty much covers it 🙂 I’m making it for the family this weekend!! (might even drive to the market to get the freshest garlic possible). merci bien ma chère, xx

    1. Thank you so much, Kelly. I did have roasted garlic but in separate cloves in my 7-hour lamb, but frankly here it’s something so different! I have seen these garlic roasting dishes on…Amazon. I must have them somewhere in the “waiting” list. Thank you for reminding me! Thank you for all the kind words… I hope you will enjoy it!

  3. Oh my goodness. When I saw your posting and saw your picture, my imagination ran wild. I am a big fan of garlic, Sissi. These beautiful roasted garlic are perfect for spread and also for steak used as a compound butter. Have a good weekend ahead, Sissi. 🙂

    1. Thank you so much, Ray. I haven’t tested it as a steak spread, but my steak loving husband will be delighted at this idea!

  4. I definitely drool just thinking about the roasted garlic and rustic bread. If kids are not around, I’d consider that’s my dinner… LOL!!! SO GOOD! Love the thyme idea. I’d def try that next time!

    1. Thanks a lot, Nami. It’s so delicious… you are right, it would make a delicious dinner just with good bread.

    1. Thank you, Dedy. I did hear about black garlic… I love Korean pickled garlic (I have already made it several times), so I’m sure I’d love black garlic too. thanks for the suggestion.

  5. Vaguely European?:)
    I am curious to try, but unlike your other recipes, this one does not make me want to jump out of the chair and run towards the kitchen. Maybe because I am not hungry. Or maybe because there’s no fresh garlic at home. But I will give it a try, maybe tomorrow, with old garlic.
    When I saw the photo, I thought it was garlic stuffed in onion!

    1. This is the category where I put all the dishes I consider European (or more European than representing any other continent), but I’m not sure to which country’s cuisine they should be linked… Only the interior gets soft, so it does look as if it was in an onion indeed.

  6. Roasted garlic is a staple in our home, I add it to soups all the time (when I roast the vegetables, I always add a head of garlic to roast too). It’s absolutely wonderful. I had no idea the age of the garlic would impact the flavour, but it make total sense, thank you. Your photo is wonderful, I can see the wonderful spring light! I had a boss, some time ago, who made a soup out of roasted garlic, I have yet to try it but it does sound intriguing.

    1. Thank you so much, Eva. I was worried it would look a bit scary actually 😉 It was my first roasted garlic head but not the last certainly!
      I haven’t tried it with old garlic, but I have heard several times that young garlic is better here. Roasted garlic soup sounds great!

  7. We can never get enough roasted garlic in this house. We put it on crackers, bread, use in a variety of dishes and just eat is right out of the oven. I just want to take a butter knife and start digging into those heads of garlic with slices of baguette sitting by ready to go. Love the addition of the herb! Have a great week Sissi!

    1. Thank you, MJ. I’m not surprised of course you are experienced in garlic roasting 🙂 You are my chilli and garlic soul mate! (I hope I haven’t forgotten or missed one of your posts… I must check!).

    1. You are right, Katerina. This is what I thought: even people who have problems with garlic digestion must like it in roasted form.

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