The first heads of garlic are ready! The fall garlic that we planted last year, has been transformed into beautiful heads of garlicy goodness. Tonight, we used the first head of it for dinner, made into a quick version of aioli.
Roasting garlic softens the pungency, mellowing out the sharp bite it can often have, and making the cloves soft, creamy and delightful. To make garlic this way, slice off the top of an entire head of fresh garlic. Place the head onto a piece of foil, drizzle with olive oil and wrap tightly. Then grill the entire thing for about 15 minutes, off direct heat. When you open the head, the cloves are soft like butter, and can be squeezed out easily.
Use these soft cloves as a spread on crostini, on slices of French bread, or make your own Aioli. If you are concerned about eating raw eggs, start with basic mayo and combine the mashed cloves into it.
Image Sources:
Related Articles
- From The Garden - Sunday Dinner
- Food From The Garden
- Dinner From The Garden - Crostada
- From The Garden - Spaghetti Squash
- Get Grilling: Hearty Fruits and Veggies
- Roasted Chicken with 40 Cloves of Garlic
- From The Garden - Canned Tomatoes
- Thrifty Thursday - Walk The Garden Pasta
- 5 Must Have Stuffed Tomato Recipes
- Steamed Artichokes with Roasted Pepper Aioli
Related Recipes
- Grilled Chuck Burgers with Extra Sharp Cheddar and Lemon Garlic Aioli
- Lovely, Lemon Garlic London Broil
- INDIAN 5-SPICE TOMATO RELISH
- SAFFRON CHICKEN TIKKA
- Roasted Garden Vegetables with Garlic and Rosemary
- Roasted-Baked Garden Vegetables with Garlic and Rosemary
- The Best Grilling Marinade Ever!
- Roasted Asparagus with Egg Salad
- Garlic Fries From The Ballpark
- Dove’s Chocolate Chipotle Tri Tip with a Pepper Garlic Crust
Categories:
Foodista on Facebook
Subscribe!
Get our weekly newsletter, which features recipe ideas and inspiration, or get a daily feed of the most popular stories on Foodista.
Add comment