Provençal Herb Roasted Garlic
Author: Nicole
Ingredients
  • 1 head of garlic
  • 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano and/or lavender)
  • Heavy pinch of sea salt
  • 2 to 3 teaspoons extra virgin olive oil
  • Serve with baguette slices or crackers
Instructions
  1. Preheat oven to 400°F.
  2. Tear off two sheets of the same sized aluminum foil – enough to double wrap the head of garlic.
  3. Using a sharp knife cut off the top one quarter inch of the head of garlic, exposing many of the cloves. Place head of garlic on top of aluminum foil.
  4. Sprinkle freshly chopped herbs and sea salt atop head of garlic. Drizzle generously with extra virgin olive oil.
  5. Wrap head of garlic tightly in aluminum foil and place in oven.
  6. Cook for 40 minutes and check to see if the clove in the center is tender. You should easily be able to pierce it with a knife. If not, continue cooking for 10 minute intervals until it’s very soft. It’s okay if you cook it a bit too long as it will just caramelize more. Timing will depend on the size of the head of garlic and how old it is.
  7. Remove from oven and let sit for a few minutes to cool. Once cool enough to handle (I wear rubber gloves if it’s not cool enough), place head of garlic in your hand and squeeze the cloves into a small bowl. Smooth the mixture into the bowl with a spoon. It will look more like a spread than individual cloves.
  8. Serve warm or at room temperature spread on baguette slices or crackers. Roasted garlic keeps for two weeks refrigerated.
Notes
* If you don’t have fresh herbs, you can use dried herbs – just use about 1 teaspoon (rather than 1 tablespoon) of Herbes de Provence or make up your own herb mixture.
* Recipe can easily be doubled or tripled. I prefer to wrap each head of garlic individually. The roasted garlic can be used in salad dressings, pasta sauces, slathered on a slice of bread with butter, etc.
Recipe by Riegl Palate at https://www.rieglpalate.com/provencal-herb-roasted-garlic/