📝 About This Recipe
Transform pungent, sharp raw garlic into a buttery, caramelized spread that melts like velvet on your tongue. This classic Mediterranean preparation mellows the garlic's bite, replacing it with deep, nutty sweetness and a hint of smoky char. Perfect as a rustic appetizer or a secret flavor booster for mashed potatoes and sauces, these golden cloves are a testament to the magic of slow-roasting.
🥗 Ingredients
The Garlic
- 4-6 large Whole Garlic Bulbs (tight skins, firm to the touch)
The Infusion Liquid
- 1/4 cup Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Balsamic Vinegar (adds a touch of acidity and color)
Herbs and Seasoning
- 1 teaspoon Maldon Sea Salt (flaky texture is preferred)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 2 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 4 sprigs Fresh Thyme (whole sprigs for the roasting pouch)
- 1/4 teaspoon Red Chili Flakes (optional, for a subtle heat)
For Serving
- 1 loaf French Baguette (sliced and toasted)
- 4 ounces Soft Goat Cheese (optional, for spreading)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the center for even heat distribution.
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2
Prepare the garlic bulbs by peeling away the loose, papery outer layers of skin, but leave the individual cloves intact and held together.
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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 raw individual cloves inside.
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4
Cut individual squares of heavy-duty aluminum foil (about 10x10 inches) for each bulb, or one large piece to wrap them all together.
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5
Place the garlic bulbs in the center of the foil, cut-side facing up.
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6
In a small bowl, whisk together the extra virgin olive oil and the balsamic vinegar until emulsified.
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7
Slowly drizzle the oil mixture over the exposed cloves, allowing it to sink down into the crevices between the cloves.
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8
Generously sprinkle the sea salt, cracked black pepper, chopped rosemary, and chili flakes over the tops.
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9
Nestle the fresh thyme sprigs around the bulbs for aromatic infusion during the roasting process.
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10
Fold the foil up and over the garlic, crimping the edges tightly to create a sealed pouch that will trap the steam.
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11
Place the foil pouch on a baking sheet (to catch any potential leaks) and slide it into the oven.
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12
Roast for 45 to 55 minutes. At the 40-minute mark, carefully peek inside; the garlic is done when the cloves are soft enough to be easily pierced with a paring knife and have turned a deep golden brown.
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13
For a deeper caramelized finish, open the top of the foil for the last 5 minutes of roasting to let the tops brown slightly further.
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14
Remove from the oven and let the garlic cool until it is safe to handle. To serve, use a small fork or your fingers to squeeze the soft cloves out of their skins.
💡 Chef's Tips
Choose heavy, firm garlic bulbs—avoid any with green sprouts as they can turn bitter when roasted. If you don't want to use aluminum foil, you can use a specialized ceramic garlic roaster or a small cast iron cocotte with a lid. For a vegan 'butter' alternative, mash the roasted cloves with a little extra salt and use it as a spread on sourdough. Don't throw away the flavored oil left in the foil; it's liquid gold and can be used for salad dressings or dipping bread. Store any leftover roasted cloves in a jar submerged in olive oil in the refrigerator for up to 2 weeks.
🍽️ Serving Suggestions
Spread over warm, crusty baguette slices topped with a smear of creamy goat cheese. Stir the roasted cloves into warm mashed potatoes for an instant gourmet upgrade. Serve alongside a grilled ribeye steak or roasted chicken as a flavorful condiment. Pair with a crisp Sauvignon Blanc or a light-bodied Pinot Noir to balance the richness. Add to a charcuterie board with olives, prosciutto, and sharp white cheddar.