Roasted garlic is a delicious accompaniment to challah. After roasting, the garlic cloves become soft and spreadable with a buttery taste. You scoop out the cloves, spread them on your challah, and sprinkle the top with salt. YUM!
When I’m getting ready to roast garlic, I drag out my old muffin tins, individual aluminum cups that are the perfect size for a head of garlic. There’s no point to roasting a single head of garlic—I always figure—might as well do a bunch of them. I have six of those muffin tins, so that’s how many heads of garlic I roast at one time. Roasted garlic freezes beautifully, and the heads of garlic thaw very quickly.
Roasted garlic takes no time to prepare and the oven does the rest, yielding buttery soft garlic cloves with a mild taste, to use as a spread for bread or as an addition to dips, sauces, soups, and more.
- 6 whole heads of garlic
- olive oil
- Preheat oven to 350°F.
- With a sharp knife, take a thin slice off the top of each garlic head to expose the cloves. Place each garlic head in an individual muffin or cupcake tin or foil cup. (If you don’t have tins or foil cups, you can place each garlic head on an open square of heavy-duty aluminum foil)
- Drizzle the garlic heads with olive oil.
- If using tins, cover tightly with foil. If using aluminum foil instead of the tins, twist the tops closed. Set tins or aluminum foil- wrapped garlic heads in pan large enough to hold them all.
- Place pan in oven. Bake for 1 hour.
- Check garlic heads. The garlic should be lightly colored, soft, and almost translucent. Cool, covered, on a cake rack.
- Serving note: A baby spoon is the perfect implement for teasing out the garlic cloves from the whole roasted garlic heads.