If you love garlic, you probably also love the creamy mellow taste of roasted garlic. It’s really easy to make! You’ll need a whole bulb of garlic, some olive oil, and an oven.

Without peeling the garlic, use a serrated knife to cut off the top of the bulb. Try to cut the tops off of most of the individual cloves of garlic.  Place the bulb cut side up in a cooking dish. I use a pie plate, lined with parchment paper.  Next slowly drizzle some olive oil into the cut top of the bulb. Try and get some into every little garlic compartment.  You only need a tablespoon or two. Loosely cover the bulb with aluminum foil and bake at 350°F for 30 – 45 minutes. The longer you cook it, the softer it gets.

Be sure to cool it completely. Start to peel the outer layer of skin off and you’ll notice the cloves practically fall out of the skin.  You can gently squeeze them out of their pockets.


Hubby likes these as a pizza toppings, but you can use them in potatoes, spreads or anywhere you want a lovely, mellow garlic flavor.