Roasted Garlic Paste
This easy roasted garlic paste is so versatile and delicious, it can be spread over the pizza crust, bread, or even mixed with pasta salad. It brings the garlic and roasting flavors at the same time, but without the spiciness from the raw garlic.
Yield
6 servingsPrep
5 minCook
60 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | whole |
garlic
3 heads of garlic |
*
|
| 4 | tablespoons |
olive oil
plus more for drizzling |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | whole |
garlic
3 heads of garlic |
*
|
| 6E+1 | ml |
olive oil
plus more for drizzling |
|
| 1 | x |
salt
|
*
|
Directions
Preheat the oven to 400℉ (200℃).
Remove the first or two layers of papery skin from the garlic.
Slice off ¼ inch from the pointy top.
Place each head on a sheet of foil, cut side up.
Drizzle with the oil and season with salt.
Wrap each head of garlic in the foil and roast until the cloves are golden brown and soft, 50 to 60 minutes.
Remove from the heat and let cool.
Alternatively you can grill it over indirect heat.
Remove the roasted cloves by squeezing the whole head from the bottom.
Use a fork to mix the garlic and 4 tablespoons of olive oil until well blended.
Stir in a pinch of salt.
If not using, tightly covered, put in the frige for up to a few days.
