How To Roast Garlic For Easy Party Appetizers
Roasted garlic might sound like a strange ingredient for easy party appetizers but the flavor is second to none and roasting this ingredient brings out its flavor really well.
Since it is several times milder in flavor than raw garlic, you will find the mellow taste of roasted garlic ideal for various recipes.
It is also soft enough to spread on bread or crackers or to use in any easy party appetizers you want to liven up.
An Easy Recipe For Roasted Garlic You will need three whole garlic heads and two or three teaspoons of extra virgin olive oil.
Of course, you can choose to double or triple this recipe.
Each head of garlic will yield a heaped tablespoon of puree.
First, preheat the oven to 375 degrees F.
Peel the outer skin off the bulb but leave the skin on the cloves.
Leave the bulb whole.
Slice half an inch off the pointed end of the bulb, using a sharp knife, to expose the individual segments.
Put the bulb in a pan and pour half the olive oil on top of it.
Let it sink through the bulb, then pour the rest of the olive oil over it.
Cover it with aluminum foil and bake for about an hour or until the segments are soft and browned.
Let it cool down, and then cut the skins around each clove, using a small, sharp knife.
Squeeze or pull out the roasted cloves and crush them with a knife blade.
You can store it in the refrigerator for a few days.
An Alternative Roasting Method Preheat the oven to 250 degrees F.
Separate the bulb into individual cloves and rub the papery, flaky skin off but not the skin on the cloves.
Cut the stem off each one, trying to leave the cloves covered in peel.
Do not worry if some of the peel comes off.
Arrange the cloves in the middle of an aluminum foil square and drizzle some oil over them.
Rub the oil evenly over them, then gather the aluminum foil up, and shape it into a pouch.
Put it on the oven rack and roast it for an hour or until it is really soft.
You can roast a maximum of two heads of garlic per pouch.
When the cloves are cool, squeeze each one from the uncut end and the roasted flesh will slide out in one piece.
Cream Cheese and Chive Appetizers Recipe What You Need:
Use a two inch cookie cutter to cut each slice of bread.
Spray them with the cooking oil spray and put them moist side up into greased mini muffin cups.
Bake for twelve minutes or until golden brown.
Beat the butter, cream cheese, salt and chives, then add the puree and beat well.
Divide this mixture between the baked bread cups and garnish with parsley.
Since it is several times milder in flavor than raw garlic, you will find the mellow taste of roasted garlic ideal for various recipes.
It is also soft enough to spread on bread or crackers or to use in any easy party appetizers you want to liven up.
An Easy Recipe For Roasted Garlic You will need three whole garlic heads and two or three teaspoons of extra virgin olive oil.
Of course, you can choose to double or triple this recipe.
Each head of garlic will yield a heaped tablespoon of puree.
First, preheat the oven to 375 degrees F.
Peel the outer skin off the bulb but leave the skin on the cloves.
Leave the bulb whole.
Slice half an inch off the pointed end of the bulb, using a sharp knife, to expose the individual segments.
Put the bulb in a pan and pour half the olive oil on top of it.
Let it sink through the bulb, then pour the rest of the olive oil over it.
Cover it with aluminum foil and bake for about an hour or until the segments are soft and browned.
Let it cool down, and then cut the skins around each clove, using a small, sharp knife.
Squeeze or pull out the roasted cloves and crush them with a knife blade.
You can store it in the refrigerator for a few days.
An Alternative Roasting Method Preheat the oven to 250 degrees F.
Separate the bulb into individual cloves and rub the papery, flaky skin off but not the skin on the cloves.
Cut the stem off each one, trying to leave the cloves covered in peel.
Do not worry if some of the peel comes off.
Arrange the cloves in the middle of an aluminum foil square and drizzle some oil over them.
Rub the oil evenly over them, then gather the aluminum foil up, and shape it into a pouch.
Put it on the oven rack and roast it for an hour or until it is really soft.
You can roast a maximum of two heads of garlic per pouch.
When the cloves are cool, squeeze each one from the uncut end and the roasted flesh will slide out in one piece.
Cream Cheese and Chive Appetizers Recipe What You Need:
- 24 thin slices white bread
- 1 tablespoon olive oil
- 1/2 tablespoon garlic puree
- 2 teaspoons minced chives
- 8 oz cream cheese
- 2 tablespoons butter
- Sprigs of fresh parsley
- 1/4 teaspoon salt
- Cooking oil spray
Use a two inch cookie cutter to cut each slice of bread.
Spray them with the cooking oil spray and put them moist side up into greased mini muffin cups.
Bake for twelve minutes or until golden brown.
Beat the butter, cream cheese, salt and chives, then add the puree and beat well.
Divide this mixture between the baked bread cups and garnish with parsley.
