Roasted Garlic

Annamaria Settanni McDonald


It's great to have roasted garlic on hand but one of the greatest ways to eat roasted garlic is smashed and spread on top of some fresh crusty bread. The first time I ever had roasted garlic this way was in a restaurant called Spago, in Windsor, Canada's little Italy. This Spago has no affiliation with Wolgang Puck's Spago. This Spago is an Italian restaurant that I go to every time I am up in Windsor to shop and even though Windsor is known for it's gambling casino, I've never been to the casino because I'm too busy This recipe is how to make 1 head of garlic, but if serving for company make multiple heads of garlic.

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15 Min


30 Min


fresh baked bread sliced and lightly toasted
heads of garlic
extra virgin olive oil

Directions Step-By-Step

Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Squeeze the roasted garlic cloves out of their skins.
Great served alone with fresh baked bread smashed and spread on top. Or use in recipes.

About this Recipe

Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #Garlic, #roasted