Roasted Garlic
A whole roasted bulb for each guest, with a seafood fork for lifting out the cloves.
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A few minutes of prep, a drizzle of olive oil, and the oven does the rest. Roasted garlic is incredibly easy to make and a big crowd-pleaser. Roasting mellows the sharp bite of raw garlic, leaving soft, golden cloves with a rich, caramelized sweetness.
I serve these as an appetizer—one whole bulb per person, with a seafood fork to lift each clove from its papery skin. The cloves slide easily out of their papers, so there’s no peeling at the table. Prep is mess-free, eating is easy, and the foil cups make cleanup just as simple.
Either hardneck or softneck garlic works. Hardneck will give you nice, big cloves.
What you’ll need
- Whole garlic bulbs, one per person
- Olive oil
- Aluminum foil and a muffin tin
How to roast garlic
- Heat the oven to 400°F. Leave the bulbs whole and papered. Cut the tips off to expose the cloves.
- Set each bulb into an aluminum foil cup in a muffin tin.
- Drizzle with olive oil.
- Roast for about 40–45 minutes.
At the table
Serve as-is, lift out the cloves to serve individually, or mash them into a spread.
