ROASTED GARLIC
Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic's bite and leaves rich, deep flavor and silky texture in its place. Use it to make Roasted-Garlic Bread, Garlic and Chive Dip, or Garlic-Stuffed Roast Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
- Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
- From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container. (Garlic will keep, refrigerated, up to 2 weeks.)
Nutrition Facts : Calories 168 g, Fat 11 g, Fiber 1 g, Protein 3 g
ROASTED GARLIC-BEST CASUAL APPETIZER
Provided by Letty | @lettyskitchen
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees. Cut the top ¼ inch from the top of the bulb. Alternatively, separate the cloves from the bulb, and rub off the papery outer skins. Either way, place the garlic in a baking dish.
- (Or roast in aluminum foil. The sheet of foil needs to be large enough to fold over itself and the garlic.)
- Drizzle the garlic with olive oil. Add a couple of tablespoons of water. Cover tightly.
- Bake for about 1 hour, until the garlic is completely soft inside.
OVEN ROASTED GARLIC APPETIZER
Here a recipe for an oven roasted garlic appetizer featuring soft, spreadable, mellow, golden garlic cloves on warm Focaccia bread. Simple and popular.
Provided by Cheryl
Categories Appetizer
Time 48m
Number Of Ingredients 5
Steps:
- Heat oven to 375F.
- PREPARE GARLIC FOR ROASTING: Place peeled garlic cloves on a double layer of tin foil. Drizzle oil over cloves to coat - about 2 tablespoons. Add pinch of salt and sugar if desired (I do), Lift edges of tin foil upward to enclose garlic. Scrunch top if tin foil together to seal garlic pouch. Lay it on a pan in case of leaking.
- ROAST GARLIC: Place pouch on pan in oven. Roast for 40-55 minutes, depending on size of garlic cloves. Garlic is ready when it's soft, golden and slightly caramelized.
- MAKE APPETIZER AND SERVE: Heat Focaccia (or other bread) in 350F pre-heated oven for 5-6 minutes or until warmed through and slightly crisped up. Transfer to cutting board and cut into bite size pieces (2-3 inches). Drizzle with garlic cloves along with the garlic-infused oil. Top with chopped parsley if desired. Serve with a butter knife if guests want to spread garlic on bread.
Nutrition Facts : Calories 95 kcal, Carbohydrate 18 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 179 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g, ServingSize 1 serving
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
ROASTED GARLIC AND BAKED GOAT CHEESE APPETIZER
Roasted Garlic and Baked Goat Cheese make an easy, yet elegant appetizer to serve to guests on the coming chilly nights. It also makes a meal in itself with the proper accompaniments. Cheese and bread always pleases!
Provided by Jessica Fisher
Categories Appetizer
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°. Cut the top off the garlic heads so that the cloves are exposed. Place the heads in a small baking dish.
- Drizzle 3 tablespoons of the oil over the tops, allowing it to sink in around the garlic papers. Season to taste with kosher salt and freshly ground pepper. Bake for 1 hour.
- Meanwhile, prepare the goat cheese for baking. In another small baking dish, place the log of goat cheese. Drizzle the remaining tablespoon of oil over the cheese, rolling the log to coat.
- In a small bowl, combine the bread crumbs, tarragon, and a little more freshly cracked pepper. Sprinkle the bread crumb mixture over all sides of the log, turning as necessary.
- Bake cheese, uncovered for 30 minutes alongside the garlic.
- The garlic cloves will practically pop out of their skins. Spread them on baguette slices along with some goat cheese.
Nutrition Facts : Calories 406 kcal, Carbohydrate 40 g, Protein 12 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 13 mg, Sodium 527 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ROASTED BALSAMIC GARLIC ASPARAGUS APPETIZER
After preparing AngelaTN's roasted asparagus for dinner recently, I just couldn't get enough of them! I wanted to make them again, but the event I was going to was a non-heating kind of thing, so I decided I'd put together an adapted version that would work well chilled or room temperature, as an appetizer. Here's what I came up with, and it's delicious! I made them as part of an anti pasto tray. Prep time does not include chilling.
Provided by Julesong
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F.
- Trim the asparagus: rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends (easiest is to lay the spear on a flat surface then use peeler to gently take off the layer - careful, or you'll remove too much).
- Place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an olive oil mister or drizzle evenly with olive oil (or spray with pan spray).
- Season with the sea salt and the freshly ground pepper.
- Place in oven and roast for 8 minutes (don't overcook).
- Meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
- Add the sliced garlic and simmer (again, over very low heat) for 5 minutes - careful not to burn.
- Remove from heat and add the soy sauce and balsamic.
- When asparagus is done, remove from the oven and place in a container which has an airtight cover.
- Place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (I use a pigtail whisk) and pour it over the roasted asparagus.
- Cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
- Chill for at least 4 hours before serving, the place attractively on serving platter.
- Goes well as part of an anti pasto course!
- Note: although I used these as an appetizer/snack, they could also work quite well as a side dish.
ROASTED GARLIC DIP
Great with london broil or any meat. Delicious with potatoes as well!
Provided by chase
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
- Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
- Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.
Nutrition Facts : Calories 103.2 calories, Carbohydrate 6.7 g, Cholesterol 7.1 mg, Fat 8.2 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 156.9 mg, Sugar 0.3 g
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- Cut 1/4 to 1/2 inch from the top of the garlic heads, exposing the cloves. Transfer the heads to a baking pan, cut side up, and drizzle with olive oil, salt and pepper.
- Wrap the heads with aluminum foil and roast for about 1 hour or until the cloves are soft and fragrant, almost caramelized on top.
- Remove from the oven - leave the oven on! - and allow them to cool enough to handle. Then, using your fingers (or a fork), squeeze the garlic out into a small bowl. Using a fork, mash the roasted garlic cloves until smooth and resembling a paste.
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