Roasted Garlic Spread Food

ROASTED GARLIC SPREAD

Steps:

• Cut garlic crosswise in half and spread some oil on cut surface, wrap in foil.
• Roast in 375°F oven about 45-50 minutes.
• Till soft and golden.
• Squeeze the meat out of the skins season with salt and pepper add enough oil to taste while using a fork to smash till smooth and creamy. Mix in rosemary.
• Can be frozen.
• Just bring to room temperature and mix with a fork.
• Use on whatever you like or do like me and use on everything!

ROASTED GARLIC BUTTER SPREAD

Steps:

• Cut off the top of a garlic head. Place on a piece of foil. Sprinkle with 1 Tablespoon oil and salt & pepper, wrap foil around garlic. Bake 1 hour at 350.
• Push roasted cloves out of the garlic into a microwave safe bowl, mash with a fork.
• Add butter to the bowl and microwave until butter softens.
• Add the rest of the ingredients, mix well.

ROASTED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of heavy duty aluminum foil. Pour olive oil over them, and top with thyme springs. Season with salt and pepper. Wrap the foil tightly. Place in a small ovenproof pan, and bake until the cloves begin to pop out, about 1 hour. Remove from the oven and cool.
• To remove the cloves, open the foil and squeeze the lower part of the head of garlic. In a small bowl, mash the cloves to form a paste. (At this point the paste can be used or stored in the refrigerator or freezer.)
• Add butter and chopped thyme to the bowl, stirring to combine. Season with salt and pepper, to taste.
• Toast both sides of the bread, using a hot grill, grill pan, or broiler. Spread the roasted garlic butter paste onto the toasted bread. Serve immediately.

ROASTED ELEPHANT GARLIC CHEESE SPREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim root end from garlic cloves and remove skin. Place cloves on a large square of aluminum foil. Place thyme sprigs among the garlic, sprinkle with salt and pepper, and drizzle with olive oil. Fold up the sides of the foil to create a packet and place on a baking sheet.
• Bake in the preheated oven until garlic is soft and golden brown, 45 minutes to 1 hour. Discard thyme and let garlic cool.
• Place cream cheese into a medium bowl. Add garlic on top and mash cloves with a fork. Season with additional salt and cracked black pepper to taste, and stir mixture until evenly combined. Alternately, you may use a small food processor for a smoother consistency.

EASY ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 350°F.
• Cut about a half inch off the top of the garlic bulb.
• Place the bulb in a small baking dish. Drizzle the top with the olive oil.
• Cover the dish with aluminum foil, and bake for 1 hour.
• Set the butter out to soften as you put the garlic in the oven.
• When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
• Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
• To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

ROASTED GARLIC AND PARMESAN SPREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil.
• Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic.
• Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl.
• Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.

ROASTED GARLIC TOFU SPREAD & DIP (MAYO SUBSTITUTE)

Steps:

• To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
• Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
• Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.

GARLIC SPREAD

Steps:

• In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
• Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

ROASTED GARLIC CHEESE SPREAD

Steps:

• Note- If using salted butter, lower amount of salt used or omit.
• Preheat oven to 325°F.
• Cut off top third of garlic head without peeling away papery skin.
• Drizzle top of garlic with olive oil until it is saturated.
• Place garlic cut side down in a ovenproof ramekin dish or baking pan.
• Roast for 60-75 minutes, or until soft and tender.
• When slightly cooled, squeeze out roasted garlic cloves and place in a mini-food processor (or may place in a bowl to whisk by hand).
• Add softened cream cheese, butter, salt, and pepper to mini-processor and pulse until creamy and smooth.
• Place in a serving/storage dish and blend in snipped chives (if using).
• Serve softened spread with assorted crackers.

ROASTED GARLIC & TOMATO SPREAD

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.