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In our house, we like to make this Easy Roasted Garlic Spread to keep on hand for all sort of things. We use it as a topping for crusty bread slices, as a spread for sandwiches, or mixed with pasta, olive oil and veggies. Anywhere you use regular garlic, this can be used to step up the flavor!
This really isn't so much of a recipe, as it is more of a process that I use to make a good amount of roasted garlic easily.
Step By Step Instructions for making my Easy Roasted Garlic Spread
First, preheat the oven to 325°F. I usually roast about 12 heads of garlic at once. We do love us some garlic in our house!
Slice the tops of each head off and place cut side down in a baking pan. This is the baking pan that I've been loving lately. Nothing sticks to it, and it's an absolute breeze to clean up!
Below is how the cut side should look.
Add water to the pan to go about a ⅓rd of the way up on the garlic heads. Drizzle extra virgin olive oil over the garlic. I probably use ⅓ to ½ cup. Sprinkle with sea salt.
Cover pan tightly with aluminum foil. Roast in the oven for 2 ½ hours. Keep checking it periodically, making sure to check the water level. If the water and olive oil are gone, it's done.
When the garlic is done, the cloves will turn a caramel brown color.
The next step is a bit messy, but really is the easiest way to get all of the garlic cloves out. You just need to squeeze each head of garlic until you get all of the roasted garlic out.
The finished product is truly a little slice of heaven! I love it warm on toasty baguette slices. It's sort-of a stepped up garlic bread.
My other favorite way to use this is to make a Roasted Garlic Grilled Cheese. I think I'll have to make a blog post on this simple, but over-the-top tasty treat! I wonder what would happen if I made the Roasted Garlic Grilled Cheese with my Pimiento Cheese??
We keep this delicacy in our fridge along with the ketchup and mayo. Enjoy!
Easy Roasted Garlic Spread
- 12 heads whole garlic
- ½ cup extra virgin olive oil
- 1 teaspoon sea salt
- Preheat the oven to 325°F.
- Slice the tops off of each head of garlic and place cut side down in a baking pan.
- Add water to the pan to go up about ⅓ of the way up on the garlic heads. Drizzle olive oil over the garlic.
- Cover pan tightly with aluminum foil. Roast in the oven for 2½ hours. Keep checking it periodically to check the water level. If the water and oil are gone, it's done. When the garlic is done, it will be a deep caramel brown color.
- After the garlic has cooled, squeeze out all of the garlic cloves into a bowl. You can mash it or leave it as chunky as you like.