📝 About This Recipe
Transform pungent, sharp raw garlic into a mellow, buttery treasure with this slow-roasted infusion. This spread captures the soul of Provencal cooking, blending caramelized garlic cloves with cold-pressed olive oil and aromatic woody herbs. It is a versatile culinary gold that elevates everything from a simple slice of sourdough to a sophisticated charcuterie board.
🥗 Ingredients
The Garlic Base
- 4 large Whole Garlic Bulbs (firm and plump, skins intact)
- 1/2 cup Extra Virgin Olive Oil (high quality for best flavor)
Aromatics & Seasoning
- 2 sprigs Fresh Rosemary (whole)
- 4 sprigs Fresh Thyme (whole)
- 1 teaspoon Flaky Sea Salt (Maldon or similar)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle back-heat)
The Creamy Finish
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Fresh Chives (finely minced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Prepare the garlic bulbs by peeling away the loose, papery outer layers, but keep the individual cloves attached to the root.
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3
Using a sharp chef's knife, slice off the top 1/4 to 1/2 inch of the garlic heads, exposing the individual cloves inside.
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4
Place each garlic bulb on a square of heavy-duty aluminum foil large enough to wrap it completely.
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5
Drizzle the exposed cloves generously with olive oil, allowing it to seep down between the cloves. Sprinkle with half of the sea salt and cracked pepper.
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6
Place a sprig of thyme and a small piece of rosemary on top of each bulb before sealing the foil tightly to create a pouch.
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7
Place the foil packets in a small baking dish or muffin tin (to keep them upright) and roast for 45-55 minutes. They are done when the cloves are soft and deep golden brown.
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8
Remove from the oven and carefully open the foil. Let the garlic cool for 10-15 minutes until it is safe to handle.
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9
Hold the base of a bulb and squeeze firmly from the bottom up. The softened, caramelized garlic paste should slide right out of the skins into a small mixing bowl.
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10
Discard the skins and the roasted herb sprigs. Use a fork or a small whisk to mash the garlic into a smooth paste.
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11
Add the softened butter, lemon zest, remaining sea salt, pepper, and red pepper flakes to the garlic paste.
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12
Fold in the minced chives and any residual oil left in the foil packets, stirring until the mixture is uniform and creamy.
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13
Transfer the spread to a small glass jar or ramekin. Serve immediately while slightly warm, or chill for a firmer texture.
💡 Chef's Tips
Use the freshest garlic possible; avoid bulbs with green sprouts as they can be bitter. If you prefer a vegan version, substitute the butter with a high-quality vegan butter or simply use more of the roasting oil. Don't rush the roasting; if the garlic isn't soft enough to squeeze easily, give it another 10 minutes. Store leftovers in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. Always bring the spread to room temperature before serving to ensure it is perfectly spreadable.
🍽️ Serving Suggestions
Slather generously over toasted ciabatta or a crusty French baguette. Whisk a tablespoon into hot mashed potatoes or creamy polenta for an instant flavor upgrade. Serve as part of a Mediterranean mezze platter with olives, feta, and warm pita. Use as a base layer on a gourmet steak sandwich or a roasted vegetable wrap. Pair with a crisp Sauvignon Blanc or a light, chilled Rosé to cut through the richness.