Celebrating Modern Jewish Living Through Food, Tradition, and Family
Roasted garlic is a delicious way to enjoy the cousin of the onion and shallot. Spread it on toasted French bread, Challah, or Rye, for a great party app.
The Backstory: Garlic – whether in granulated powder form or whole bulbs, has has been around for thousand of years. When it is roasted the flavor is sweet with a hint of nuttiness. Roasted garlic is one of the easiest and most palatable ways to enjoy this deliciously fragrant bulb without overpowering your taste buds or the aroma in your home. Try combining the roasted garlic with a little olive oil and seasoning and spreading it on thick slices of toasted bread and topping with fresh herbs for a perfect finger food for your next party of get together. More of the Backstory after the recipe…
- 1 large head of garlic
- oil for sprinkling
- Kosher salt for sprinkling
- 1 sprig of rosemary or thyme optional
Preheat oven to 400 degrees. Cut off about 1/4 inch from the top of the garlic. Place garlic on a piece of aluminum foil. Sprinkle oil all over the bulb, sprinkle salt and herbs over the garlic.
Wrap aluminum foil around the bulb and place in the oven. Roast for about 20 minutes, check to see it garlic is done, by opening the foil. It will be brown and the meat of the garlic will also look soft. If it is not soft, return to oven for another 10 minutes.
Remove when completed and let this rest for at least 30 minutes. To get the meat of the garlic out, take the garlic and turn it over, squeeze the meat into a bowl. It is now ready for whatever you are using it for.
…The Backstory continues: Besides its reported medicinal and healing qualities, garlic adds depth of flavor, complexity and layers of intensity to just about every dish from fish to chicken to beef and sauces. For vegetarians, add some of your favorite veggies to a sauce pan, add chopped fresh garlic, a few red pepper flakes and olive oil, you just created a perfect side dish. This age-old bulb adds so much flavor to most foods, I could go on and on.