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Roasted garlic is one of my go-to staples for when I need to whip up something on the fly for impromptu get-togethers. It’s versatile, inexpensive, and I nearly always have a bulb or two of garlic in my pantry. It’s delicious simply roasted and spread on warm crusty bread, but try one of these quickie recipes and give this old standby a new twist.
CREAMY ROASTED GARLIC SPREAD
Cut the top off a whole head of garlic. Place the head in a ramekin, drizzle it with olive oil and cover with foil. (Or, just place it on a square of foil, drizzle it and wrap.) Roast in a 375 degree oven for 45 to 55 minutes, until very soft. Squeeze the garlic cloves from their skins into a small bowl. Use a fork to mash the cloves with 8 ounces of room temperature cream cheese, 3 tablespoons heavy cream, 2 tablespoons chopped chives, or fresh herb of your choice (optional) and a pinch of salt. Serve at room temperature with crackers or sliced baguette. Store in an airtight container in the refrigerator for up to 3 weeks.
ROASTED GARLIC-PARMESAN SPREAD
Roast garlic as described above. Mash cloves with freshly grated Parmesan cheese and olive oil to suit your taste. Season with salt and pepper. Serve at room temperature with crackers or sliced baguette. Store in an airtight container in the refrigerator for up to 3 weeks.
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