Roasted Garlic
When garlic is roasted it becomes nutty, creamy, and sweet.
Stir it into soups or sandwich spreads, or serve it plain on water crackers.
Ingredients
- 3 full heads garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- teaspoon pepper
Instructions
- Cut tops from garlic bulbs and discard.
- Remove some of the papery skins from the garlic heads.
- Tear off sheet of heavy duty foil and line 1-quart slow cooker and top with the garlic heads, cut side up.
- Sprinkle with salt and pepper and drizzle with remaining oil.
- Cover and cook on low for 4–5 hours, or until garlic is tender when pierced with knife.
- To serve, squeeze garlic out of skins into a small bowl and spread on toasted bread or crackers.
Notes / Tips / Wine Advice:
Roasted garlic has so many uses. You can spread it under the skin of a chicken to be roasted, mix it into butter to serve with a grilled steak, or added it to cream cheese and chopped green pepper to make a sandwich spread. It freezes well too; squeeze it out of the skins and freeze in ice cube trays up to 3 months.
Nutritional Information
Calories: 69.56 kcal | Fat: 4.6 g
