Spread it on toast!
July 26, 2005 5:12 AM Subscribe
How do I make excellent roasted garlic?
posted by sohcahtoa to food & drink (16 answers total) 5 users marked this as a favorite
In the hazy past, I frequented a restaurant that would serve a whole head of roasted garlic. about 1/4th of the top (or bottom?) was cut off, so you could stick your knife directly into each 'cell' and pull out a clove of perfectly roasted garlic, translucent and spreadable like butter. I've experimented with roasting garlic but it never comes out this good.
Is it better to cut off the 'tip' or the 'stem' end? How long and how hot in the oven? Any tips for making it with individual cloves instead of the whole head?
[The restaurant, by the way, was in Boston, served it with a sprig of rosemary, and I totally forget what it was called.]