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
Roasted Garlic Spread
Photo: Jennifer Davick; Styling: Linda Hirst
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Bake: 1 Hour
- 1 whole garlic bulb
- 3/4 cup extra virgin olive oil, divided
- 1 cup butter, softened
- 1/2 teaspoon kosher salt
- 1. 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.
- 2. Place roasted garlic and remaining ingredients in a blender or food processor; puree until smooth. Will keep, covered in refrigerator, up to 3 weeks.
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