Roasting garlic until it softens and caramelizes takes the edge off its sharp bite. Use this mellow spread on toasted baguettes or baked potatoes, or sauté with fresh vegetables like spinach and broccoli.
1 whole garlic bulb
3/4 cup extra virgin olive oil, divided
1 cup butter, softened
1/2 teaspoon kosher salt
How to Make It
Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 teaspoon olive oil. Fold foil to seal. Bake 45 minutes to 1 hour or until soft; let cool. Squeeze pulp from garlic cloves into a bowl.
Place roasted garlic and remaining ingredients in a blender or food processor; puree until smooth. Will keep, covered in refrigerator, up to 3 weeks.
I used a small head of garlic but halved everything else. I would have liked it even a little more garlicky but that's just me. I used this to spread on a baguette split length wise and then broiled. Yummm
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