|Peeled, Cut and Ready to Roast|
|Roasted and ready to squeeze.|
|Peeling off the loose outer skin.|
Whole garlic head(s)
Aluminum foil (or covered baking dish)
Salt and fresh ground pepper
Dried onion flakes (optional)
French or Italian bread
Seasoned Salt or Paprika
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.|
|Compound Butter - Garlic and Onion|
|Julian's Homemade Garlic Bread|