Ingredients:
- 4 large, firm heads Garlic
- 4 Tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Kosher Salt or Flaky Sea Salt
- 1/4 teaspoon Freshly Ground Black Pepper
- 4 sprigs Fresh Thyme or Rosemary (optional)
Instructions:
- Preheat the Oven: Set the oven temperature to 400°F (200°C).
- Prep the Garlic Heads: Carefully remove the loose, outermost papery layers from the garlic heads, ensuring the heads remain fully intact.
- Trim the Top: Using a sharp knife, slice off about 1/4 inch (6 mm) from the top of each head, exposing the tips of the individual cloves. Ensure the root end remains intact.
- Prepare the Package: Tear off four squares of aluminium foil large enough to wrap each garlic head individually.
- Dress the Garlic: Place each trimmed head, cut-side up, on its piece of foil.
- Season: Drizzle 1 tablespoon (15ml) of olive oil evenly over the exposed cloves of each head. Sprinkle with a generous pinch of salt and pepper. If using fresh herbs, place a sprig directly on top.
- Wrap Tightly: Bring the edges of the foil up and seal them tightly around the garlic head, creating a secure, individual packet to trap steam and moisture.
- Roast: Place the foil packets onto a baking sheet. Transfer to the preheated oven and roast for 45 to 60 minutes.
- Test for Doneness: The garlic is done when the cloves are deeply golden brown, caramelized, and feel completely soft and buttery when pierced lightly.
- Cool: Remove the garlic from the oven and allow the packets to cool for 10-15 minutes before handling.
- Extract the Garlic: Once cool enough to touch, open the foil. Hold the bulb firmly at the bottom (root end) and gently squeeze from the base. The roasted cloves should pop out like soft, creamy paste.
- Serve or Store: Use the paste immediately or store it in an airtight container for later use.