Roasted Garlic Paste

It’s unfair that garlic breath gets such a bad rap. I mean, sure, it’s not the greatest thing in the world, but I think others ought to be more understanding about the enjoyment that went into making that garlic breath. It’s like, if someone built an awesome water slide into a giant pool of flavored gelatin, I really have no right to be put off when my kids come home green and sticky. Who can blame them, right? Same with me and my garlic breath. A little suffering on your part is well worth the amazing flavor ecstasy I get out of the deal.

 

I usually roast about 6-9 whole heads of garlic at a time, but there’s no need to peel all those bajillion little cloves. Just rub off the outer papery layers, and cut off the top of each head.

 

With the inner cloves now exposed, lay them all upright on a piece of foil, and drizzle heavily with olive oil.

 

Place another piece of foil on top, and tightly curl the edges up, just like you do when you’re roasting beets. Bake the packet at 375 degrees for 45-60 minutes.

 

While my garlic is roasting, I peel and save all those little tips I cut off, because they really add up. They will dry out a little faster without their protective papery layers, but they’ll be good for at least a couple weeks, and I always use them up long before then.

 

When the roasting is done, you should be able to squeeze the soft inner cloves right out without any effort. Definitely let them cool off before you handle them, unless you’re looking to preemptively punish yourself for your future garlic breath transgressions.

 

Mash everything into a smooth paste, and season with salt and pepper. How much will depend on both the size and quantity of garlic heads you used, but start with 1/4 teaspoon of each and go from there. You can add a little olive oil as necessary to achieve a nice consistency. Then spread it on anything your heart desires: sandwiches, crackers, raw celery, shrimp, steak… even some fruits go really well with garlic. Recently I’ve been using it to stuff roasted tomatoes, and the results are completely worth the horrified recoiling of my friends and acquaintances. They’re just jealous I didn’t share.

 

Happy Eating!

 

Roasted Garlic Paste

6-9 heads of garlic
olive oil
salt & pepper