Author: Susanne at Dish With Me
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I first discovered Roasted Garlic about fifteen years ago at a fantastic Italian restaurant, called Ermilio’s in Eureka Springs. It was definitely love at first bite. I mean, serious LOVE!
You see, when garlic is roasted, the whole chemical makeup changes. It becomes this creamy, dreamy, buttery smooth and, maybe, even, slightly sweet little piece of deliciousness. It becomes AMAZING!!!
Did you know that roasted garlic has no resemblance in taste to raw garlic. Combine the deliciousness of roasted garlic with buttered bread…a glass of wine…OMGosh…absolute perfection, as far as I am concerned!
I dine at Ermilio’s every single time I visit Eureka Springs. Everything I have ever had to eat or drink at Ermilio’s has been deliciously wonderful, but that roasted garlic…simply amazing. Their tiramisu and espresso is a pretty amazing way to finish off a meal, as well. If you’re anywhere near Eureka Springs, or plan to visit, take a look at their menu here: https://ermilios.com/
I WAS ON A MISSION
Me being me, I set out to try to replicate these little pieces of yum. That’s just what I do if I like something, whether it is from somewhere on vacation, a local restaurant, or even someone else’s house. If I like it, I try to replicate it, except I always have to put my own spin on it.
Knowing I was going to try to properly roast garlic at home, I stopped at a little kitchen store and bought an official garlic roaster. I was armed with the right supplies and ready! The roaster was a cute little red clay rooster, as in cock a doodle doo, that did a perfectly fine job, but it simply wasn’t big enough. I could only fit about three heads/bulbs of garlic in it. Nope. That just didn’t work for me. I still have that cute little rooster in a cabinet somewhere, but I have found that my foil method works equally well, if not better, and I can make much bigger batches.
You see, the thing about The Best Roasted Garlic is that it is not only good for slathering over bread and butter, it is, also, great to have on hand to use in a variety of things like my roasted salsa, chicken alfredo pizza, my Chicken Tortilla Soup, Savory Pot Roast recipe, Meaty Spaghetti/Pasta Sauce, Alfredo Sauce and slathered on steak with butter is the bomb.com. It is crazy good! The list goes on…It would also be a great pairing with my Creamy Coconut Tomato Soup.
HELPFUL HINTS FOR THE BEST ROASTED GARLIC
For roasting The Best Roasted Garlic in foil, I use two long pieces of foil and place them in the shape of a small “t”, where the foil intersects in the center. The center is where the garlic will go.
Please note that just because you’ve cooked the garlic for the specified amount of time, don’t just assume it is done. When the garlic is done, it will pop out of the skin super easily. If it is not fully roasted, it is simply not as good. At all. So, take the time to see if a clove or two pop out of the skin easily. If a couple random pieces pop, the rest will be done as well. If not, continue cooking for another 15 minutes. They should definitely be done by then.
- 6-8 heads/bulbs garlic do not separate the pieces
- 1 Tablespoon EVOO to drizzle over tops of cut garlic
- 1 teaspoon Italian seasoning blend dried
- 1 teaspoon herbs de Provence dried
- Preheat the oven to 375°F.
- On a baking sheet, place two long pieces of aluminum foil together to make a "t", or cross shape, with the middle of each piece of foil intersecting.
- Place garlic bulbs on a cutting board and with a sharp knife, opposite the root end, cut the end off of each bulb of garlic. Just enough for the garlic pieces to be exposed. Place garlic on the center of the foil, cut sides up, so that the garlic is exposed.
- Drizzle the EVOO over the open tops of the garlic. Sprinkle garlic tops with the Italian seasoning and the herbs de Provence.
- Fold one sheet of the aluminum foil around the garlic so it is nice and snug and the garlic is completely covered. Kind of like a little envelope. Fold the other piece of foil in the opposite direction around the first piece of foil, making another little envelope. You're just double wrapping it.
- Place in the preheated 375° F oven for 1 hour.
- After an hour, remove the garlic from the oven. Open the foil to test for doneness. If it is done, wrap the garlic back up and let it rest for about 15 minutes. You can use a knife to pierce the garlic to check for tenderness. The garlic should be very soft. If it isn't done, place it back in the oven for an additional 15 minutes.
- To eat, simply pop the garlic pieces out of their skins and enjoy in whatever way you choose. You simply must try it on buttered bread!
- Buon appetito!