Whole Roasted Garlic (Squeeze-on-Bread Style)
Roast a whole head of garlic until the cloves go buttery-soft, then squeeze the paste straight onto toast. Includes exact amounts for roasting and for spreading.
Ingredients (per 1 head)
Roasting
Optional add-ins
For spreading on bread (per slice)
Optional finishes
Timing & gear
- Oven: 400°F (205°C)
- Prep: 5 minutes
- Roast: 40–55 minutes (add 10 minutes if firm)
- Cool: 5–10 minutes
- Equipment: foil packet or covered ramekin
Instructions
- Heat the oven. Set the oven to 400°F (205°C).
- Prep the garlic. Peel away loose papery layers, keeping the head intact. Slice off about 1/4 inch (0.5–1 cm) from the top to expose the cloves.
- Oil + season. Set the head on foil. Drizzle with olive oil so it seeps into the exposed cloves. Sprinkle with salt, pepper, and any herbs.
- Wrap. Seal tightly into a foil packet (or place in a covered ramekin).
- Roast. Bake 40–55 minutes, until the cloves are deep golden and squeeze easily. If still firm, roast 10 minutes more.
- Cool slightly. Rest 5–10 minutes so the cloves don’t burn your fingers.
- Squeeze. Hold the base and squeeze from the bottom to ooze out the garlic paste.
How to eat it on bread
- Toast bread. Optional: rub with a cut tomato first.
- Smear on the roasted garlic like butter.
- Finish with olive oil, flaky salt, and black pepper.
- Optional upgrades: lemon zest, parmesan, parsley, chili flakes, or a swipe of butter.
Storage
- Squeezed garlic keeps 3–5 days in the fridge in an airtight container.
- Cover with a thin layer of olive oil to help it stay moist.