Roasted Garlic Spread Recipe
Love garlic? Wait until you try roasted garlic spread! It’s creamy, rich, and insanely easy to make. Find out how to roast garlic in the oven and transform it into a delicious spread for bread, pasta, and more!
Servings 8 servings
Calories 73kcal
Ingredients
- 4 whole garlic bulbs (heads) about 8 oz/225 g total, unpeeled
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon sea salt
Instructions
- Preheat. Preheat the oven to 375F.
- Prep the garlic. Slice the top 1/4-inch off of each head of garlic, leaving the bulbs intact. Place the garlic bulbs cut-side-up on a large piece of foil; drizzle the oil on each bulb, and sprinkle with sea salt. Tightly wrap the bulbs in foil.
- Bake. Bake until the garlic is completely soft and light caramel in color, about 45 minutes.
- Cool and peel. Cool to room temperature, and then remove the garlic from the peel. You can either peel away the garlic paper to keep the cloves whole, or you can push the cloves out like toothpaste by squeezing up from the bottom if you want to make garlic paste.
- Mash (optional). To make the roasted garlic into spread, just mash the cloves together with a fork.
Video
Notes
- Storage: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Make a double batch because this freezes well! I like to mash the roasted garlic into paste, then freeze it in an ice cube tray. Once frozen, pop the cubes of frozen garlic paste out and put them into an airtight container or freezer-safe plastic bag for up to 3 months.
- Recipe Yield and Serving Size: This recipe yields about 3/4 cup of whole garlic cloves, or about 1/2 cup of garlic spread. It makes about 8 servings, which is 1 tablespoon of garlic spread or 1 1/2 tablespoons of whole cloves.
Nutrition
Calories: 73kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 78mg | Potassium: 113mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 0.5mg