Roasted Garlic Paste is super easy to make and can be used on a bunch of different things! I’ll be using this batch on some crostinis with smoked salmon and a savory whipped cream.
Supplies:
- 3 Heads of Garlic (I know, a real shocker this recipe would call for garlic)
- EVOO
- Salt
Turn your oven to 375 degrees.
Take your 3 garlic heads and cut to tops off of them. Deep enough to reveal & cut a bit into the cloves.
Take each head and place it on a piece of tin foil big enough to wrap the entire thing. Before doing so drizzle on EVOO and season generously with salt.
Wrap up your 3 heads in their pieces of foil and place them in the oven for about an hour. You want your garlic to be soft and a honey color when it is done. You can check on it periodically to see its progression. If after an hour it is not done, just leave it in for a little longer. Use your judgment.
Once your garlic is done let cool to room temperature.
Next, you are going to remove the garlic from the skin. You can gently squeeze the head of garlic and all the cloves should slide out. If need be, pick out any remaining cloves by hand.
Take a fork and smash up all of the cloves into a fine paste. You can use it right away or store it in a jar to use later on. In an airtight container, it will last a few weeks in the frig.
