Saturday, March 19, 2016

Whole Roasted Garlic ~ Garlic Bread

Today I'm making garlic bread and thought I'd use a whole head of fresh roasted garlic. If you've not roasted garlic before, it's quite simple. You can actually serve each person a whole roasted garlic head and just let them scoop out the buttery tender cloves onto their bread. But today I'm going to mix mine with butter to make a fresh, delicious garlic spread to put on crusty bread.


Peeled, Cut and Ready to Roast
If you are giving everyone a whole head of roasted garlic, you'll need one per person. As I'm mixing mine with butter and making a spread, I'm using one head for four persons. Either way the technique is the same when it comes to roasting the garlic.

Roasted and ready to squeeze.
If making a garlic butter spread as I am doing today, make sure you purchase a good quality butter. Not all butter is the same and for superior flavor, make your selection carefully. I've provided a guide here.

Peeling off the loose outer skin.
Ingredients
Whole garlic head(s)
Olive oil
Aluminum foil (or covered baking dish)
Salt and fresh ground pepper
Butter, softened
Dried onion flakes (optional)
French or Italian bread
Seasoned Salt or Paprika

Instructions
Preheat the oven to 400F degrees. Peel the loose papery outer leaves from the garlic, but keeping the head intact. Cut off a small amount of the top the garlic until the meat of the garlic is slightly exposed (as shown). Place on alumimun foil or in your baking dish. Sprinkle generously with olive oil, salt and pepper. Wrap tightly or cover and bake for 50-70 minutes, until the garlic is tender. (Note: I usually go for the longer baking and do not check it. Sometimes the garlic darkens a little, but the flavor is unaffected.)

Remove from the oven. If serving each person an entire head for spreading on bread at the table, serve immediately. If making a garlic bread, continue instructions below.

Let garlic cool to nearly room temperature. Squeeze out from the garlic from its casing into a bowl, and mash until smooth.  Add the soft butter and dried onion and mix until combined. Taste and add more salt or pepper if needed.

Roasted garlic and fresh Amish butter.
Cut the bread into single sized portions. Spread each piece lightly with the compound butter mixture. Sprinkle each piece with a little paprika or seasoned salt. Place on a baking sheet and bake in a 400F degree oven until the bread is crisp and the butter melted, about 3-5 minutes. Serve warm.

Compound Butter - Garlic and Onion
If you're making garlic bread, your final results should look something like this.

Julian's Homemade Garlic Bread


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