I’ve made so many references to my spreadable roasted garlic, even including it in my recipe with burrata linguine (omg have you tasted this yet?!), but I wanted to offer you another way of preparing it.
Although I truly love the presentation of serving it whole, when I was hosting 12 people for Mother’s Day, I wanted an easier option for getting it around the table. No one wants to sit and wait while each guest gingerly scoops out the goods from each individual pocket.
This time around I used elephant garlic, a favorite of mine. Seriously, in comparison to the regular version this is the size of an elephant. The cloves are HUGE and the flavor is twice as robust.
I peeled them all, chopped off those rough little ends, and created a foil packet. Then, just like the way I showed you last time, they were drizzled with some good olive oil and roasted in the oven for about 35 minutes.
Once it was all ready to go, I transferred the inside of my aromatic pouches to a serving dish and easily…you have to see how easily...mashed them.
Within seconds it was ready to serve and pass. And let me tell you, that got passed around. You’d think we were a bunch of vampires. Could you believe everyone was concerned over who was hogging the garlic?
Make this and you’ll find out why.
1, 2, 3 (up to you!) bulbs of elephant garlic
A few tablespoons olive oil
Sea salt to taste
Preheat oven to 400° and peel garlic completely.
Make a sack out of foil and place cloves (with hard ends cut off) inside.
Drizzle about a tablespoon of olive oil, close pouch, and roast for about 30-40 minutes.
Transfer to a bowl and mash.
See how easy?!
Season with sea salt and serve.
Eat and enjoy, perhaps spread on some lunch biscuits!