I would classify myself as a hardcore garlic lover. I would also have to classify my daughter Courtney the same. She might even be a little more hardcore. We fell in love with roasted garlic the first time we went to Disneyworld and ate a place called “The Portobello Yacht Club. Since then the name has changed. It was in downtown Disney, Brian and I and the kids were served this head of roasted garlic, a bottle of olive oil and fresh ground salt and pepper to dip our really good crusty bread into. The waiter poured a little olive oil into a small dish, popped a few cloves of garlic out, sprinkled salt and pepper and said now dip your bread and taste it, It was heavenly. I went back to Maine determined that we needed to find a way to get this on our menu. So, I decided to turn it into a spread, because I felt there was too much involved the way they did it, and I didn’t want to overwhelm anybody. It turned out really well, but feel free to do it without the butter. Sometimes I roast the garlic and mash it into some softened butter and drizzle olive oil, salt and pepper on and then eat it. The butter just makes it so much richer. This is good to have on hand because you can use the butter in place of oil or butter when making things like shrimp scampi or anything savory that would call for butter or oil. It really just adds a whole other dimension of flavor to any dish. It’s absolutely fantastic when making cheesy garlic bread. Some people make it in a foil packet, but I like to use a glass covered dish. They do sell little garlic ceramic covered dishes but they only hold 1 head of garlic. I like to roast 4 heads at a time, they stay perfectly fine in the fridge for a couple of weeks. It’s a nice item to have on hand all the time.
ROASTED GARLIC BUTTER
Preheat oven to 375 degrees ~ bake for 45 minutes
4 heads garlic
4 tbsp olive oil
salt and pepper
2 tbsp. water
Cut the head of garlic by cutting 1/3 of the way down from the top of the stem. Don’t throw the top out, there is still pieces of good garlic in the top, that can be roasted just for a shorter time.
Place the cut heads into the dish cut side up along with the tops. Drizzle one tablespoon of olive oil on each head, and sprinkle salt and pepper on each head. Don’t worry about measuring, extra oil wont hurt anything. After all heads are prepared, put a couple of tablespoons of water in the bottom of the dish. This will create steam and help to cook the garlic. Bake covered for 30 minutes, remove the tops and put back into the oven for an additional 10-15 minutes. The cloves should be soft and creamy when you remove them from the oven. Check them by inserting a knife into the cloves, it should slide easily in. Add more time if necessary. Cool completely.
To make the butter…
2 sticks sweet cream salted Butter, room temp and easily whipped (if you need to microwave them, only do about 7 seconds, you don’t want it melted)
1/4 c. olive oil
3/4 tsp salt
1/2 tsp black pepper
2 heads and 2 tops garlic, squeeze out every clove of garlic
Beat with an electric mixer.
Reserve the other two heads of garlic in your fridge for later usage.
Spread on toasted crusty bread. Yummy!
ROASTED GARLIC CHEESE BREAD
preheat oven to 400 degrees
spread roasted garlic butter on to a baguette generously
top with shredded mozzarella cheese
bake until bubbly and golden, about 7-10 minutes