Homemade Roasted Garlic Spread

Upgrade your cooking with this mellow take on garlic.

June 2, 2015
roasted garlic on baking sheet
Christopher Testani

Ken, my husband, has a thing about raw garlic. Whether it’s on pizza or rubbed on toasted bread for bruschetta, he complains that the untamed flavor of raw garlic sticks around way too long—like an '80s pop song you can't get out of your head (remember "Come on Eileen"?).

So, I've found that replacing raw garlic with roasted garlic is a dreamy solution. Frankly, roasted garlic tastes better, anyway—it takes on a luscious nuttiness, and that overpowering, breath-of-fire flavor is almost totally muted. It's also one of those very rewarding cooking chores that require very little effort yet yield enough flavor to last a month or more. Roast an entire head of garlic and you'll use just a clove or two smeared on a pizza. The rest can be stored in small containers and frozen.


Homemade Roasted Garlic Spread

Makes about 1 cup

8 heads garlic
¼ cup extra-virgin olive oil
Sea salt

1. Preheat the oven to 400°F.

2. Use a chef’s knife to slice off the top third of the heads of garlic. Transfer the garlic heads to a baking sheet. Drizzle the oil over the garlic heads so it penetrates down into the cloves and sprinkle with a bit of salt.

3. Roast until the garlic is very soft, beginning to brown, and the cloves are starting to pop out of their skins, about 45 minutes.

4. When the garlic is cool enough to handle, squeeze the cloves out of their skins and into a single airtight container or multiple small containers so you can freeze it in usable portions.

Adapted from Truly Madly Pizza