Spreadable Roasted Garlic Food

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.

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.

HOMEMADE ROASTED GARLIC SPREAD

Steps:

• Slice the tips off the garlic bulbs to expose the cloves. Place in the center of a square of aluminum foil and drizzle with olive oil.
• Wrap the garlic with the foil and pop into the oven at 350 degrees for 45 minutes or until dark golden and caramelized.
• Once cooled, squeeze out roasted garlic into a bowl and mash with a pinch of salt until smooth.
• Stir in the butter, olive oil, parsley and a pinch of black pepper. Stir until smooth.
• Use immediately or store in an airtight container in the refrigerator for up to 3 days.

3 INGREDIENT GARLIC SPREAD (THE PERFECT HEART HEALTHY PALEO SPREAD)

Steps:

• Preheat oven to 400°F.Slice off the top third of the heads of garlic.Place the garlic heads in a baking dish, cut side up.Drizzle with 1 tablespoon of olive oil and sprinkle with salt.Roast until the garlic is very soft and the cloves are starting to pop out of their skins, about 35-45 minutes.Remove from the oven and let it cool slightly.Squeeze the cloves out of their skins.Drizzle the cloves with remaining olive oil, sprinkle with salt and mash with a fork until smooth.Store in an airtight container in the fridge for up to 1 week or freeze.

THE BEST GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• Cut large loaf of french bread in half lengthwise.
• In a medium bowl, combine butter, parmesan cheese, garlic powder, parsley, pepper and salt. Beat until fluffy.
• Spread on bread. Wrap and seal bread tightly with foil.
• Bake covered for 10 minutes. Uncover, leaving on top of foil and bake an additional 5 minutes until bread is golden brown.

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.

ROASTED GARLIC SPREAD

Steps:

• In an oven-proof casserole dish or pie plate, add the garlic and toss with the salt. Spread the garlic cloves in an even layer and add the olive oil until the cloves are completely submerged.
• Cover the dish with foil and transfer to the oven. Roast for 30-35 minutes until the garlic is light golden in color and very tender.
• Cool the garlic in the dish then strain the oil through a mesh sieve set over a bowl. Save the oil in a sealed container for other recipes.
• Place the cooled garlic cloves in a food processor or blender. Add 2 to 4 tablespoons of the infused oil and process until smooth and creamy.
• Add salt according to taste preference, transfer to a container and stir in the thyme leaves if using.

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 SPREAD

Steps:

• Preheat oven to 375 degrees F.
• On cutting board, slice top of garlic heads off exposing cloves.
• Place each head on a small square of aluminum foil with cloves facing up. Drizzle with small amount of olive oil. Bring aluminum foil up around garlic and pinch top of aluminum foil together to secure packet.
• PIace packets in baking pan and bake 45 minutes.
• Allow to cool 5 minutes then open up aluminum foil to allow heat to escape.
• When garlic heads are cool enough to handle, squeeze cloves out into bowl. If clove is not coming out use side of a fork to pull skin away from the clove & squeeze out or use fork to pull clove out.
• Mash all cloves & serve as an appetizer or use in recipe of choice.

ROASTED GARLIC HERB BUTTER

Steps:

• Preheat oven to 375 degrees.
• Seperate garlic into individual cloves.
• Place cloves on sheet of tinfoil and drizzle with olive oil.
• Wrap cloves tightly in foil and bake for 45 minutes.
• While garlic is roasting, mince fresh herbs.
• Unwrap tinfoil and let cloves cool.
• Squeeze cloves out of paper casing into bowl.
• Mash together with fork or whisk butter, roasted garlic and herbs.
• Store covered in refrigerator for up to three days, bringing to room temperature before serving.

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.

QUICK AND EASY SAVORY GARLIC SPREAD

Steps:

• Mix butter, Italian seasoning, garlic powder, and Parmesan cheese together in a bowl.

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!