Roasted Garlic

“I remember when I was in high school, going over to my friends Frank and Tony’s house for a party. They served whole-roasted garlic bulbs like this with some bread as an appetizer. I never knew you could do that before and it was so tasty! It’s taken 20 years or so, but I’ve finally got this method added to the cookbook!” – April Ferre

Roasted Garlic


  • Whole Heads of Garlic
  • Extra Virgin Olive Oil


  • Preheat oven to 400 degrees. Remove the outer papery layers of the garlic bulb, but leave skins of individual cloves intact. Cut 1/4- to 1/2-inch from the tops of the cloves.
  • Note: Don’t waste the parts of the garlic that you remove. Mince the garlic pieces and place in a small air-tight container with some olive oil to cover. Store in the refrigerator to use in other dishes later.
  • Place the garlic heads in a muffin tin, cut side up, and drizzle with a good amount of olive oil. Make sure the exposed garlic cloves are well coated.
  • Loosely cover the bulbs with foil. Do not let the foil touch the garlic cloves or they will stick to the foil during roasting.
  • Roast the garlic bulbs for approximately 45 minutes or until the cloves are lightly browned and soft.
  • When garlic roasted to your liking, remove from the oven and cool until warm enough to handle. Use a cocktail fork or your fingers to remove the individual garlic cloves from their skins.
  • Roasted garlic on it’s own is great spread on French bread or crackers as an appetizers or it can be used in all manner of recipes.

2022 Recipe – April Ferre