Best 9 Roasted Garlic Paste Recipes

STUFFED ROASTED GARLIC PASTE AND BLUE CHEESE HAMBURGERS

Steps:

• Preheat the grill. In a bowl, mix the meat. Form 4 (3-ounce patties) by using a scoop. Push them down and make little indentations in the middle to hold the flavors. Place a teaspoon of garlic paste in the middle of each patty and add a little chunk of blue cheese tucked right on top of the garlic paste. Add a good twist of black pepper. Take another 3 ounce scoop of meat, make it flat in your hand and place right on top of the other half.
• Take your fingers and just seal the 2 patties up and refrigerate until you are ready to grill.
• Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread, and top with your favorite condiments.
• Preheat the oven to 375 degrees F.
• Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
• Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
• When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

ROASTED GARLIC PASTE

Steps:

• Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
• Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
• Store, refrigerated, up to one week.

ROASTED GARLIC BASIL PASTE

Steps:

• Preheat oven to 350 degrees. Rub garlic heads with olive oil, and wrap with aluminum foil. Bake until garlic cloves are very tender when pierced with a knife, about 50 minutes. Allow heads to cool, then squeeze softened garlic from cloves into a bowl; there should be 1 cup.
• Using a mortar and pestle (do not use a food processor), mash basil with 1/2 teaspoon salt until it is a paste. Add roasted garlic one tablespoon at a time, and mash until fully blended. Season with lemon juice, and add more salt if desired. Spread on grilled meats or fish, or use as a sandwich spread.

PIADINE WITH CAESAR SALAD AND ROASTED GARLIC PASTE

Steps:

• Preheat a grill to high.
• Put the lettuce in a bowl. Pour the dressing over and toss well.
• Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust.
• Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat.
• Preheat the oven to 375 degrees F.
• Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper.
• Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.
• When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
• Chef's Note:
• It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.

ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE

Steps:

• Preheat the oven to 375 degrees F.
• Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
• Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
• Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
• Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
• Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
• Transfer to a serving platter and serve.

PASTE E FAGIOLI WITH ROASTED GARLIC

Steps:

• Preheat the oven to 425 degrees F.
• Cut the tops off of the garlic heads to expose the cloves. Drizzle with EVOO and sprinkle with salt and pepper before wrapping in foil. Roast until soft, 40 to 45 minutes.
• Meanwhile, heat the EVOO in a soup pot over medium-high heat and brown the guanciale, about 3 minutes. Stir in the bay leaves, rosemary, thyme, celery, carrots and onions and sprinkle with salt and pepper. Cook, partially covered, stirring occasionally, until the vegetables are soft, 10 to 15 minutes. Pour in the stock and bring to boil, then reduce the heat to a simmer.
• Place 1 cup of the soup in a blender or food processor with the roasted garlic cloves, along 1 tablespoon of the tomato paste and half of the cannellini and garbanzo beans. Process until smooth, adding water if the soup is too thick to blend. Transfer back into the soup pot and stir to combine, adding the remaining whole beans.
• Bring the soup back to a bubble. Add the veal and escarole and cook until the greens are wilted. Season with a few grates of nutmeg. Cook the pasta in the soup.
• Top bowls of soup with cheese, an extra drizzle of EVOO and celery leaves and onions, if using.

ROASTED GARLIC PASTE

Steps:

• Preheat the oven to 400°F.
• Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
• Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
• Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
• Once the garlic is done, remove from the oven and let cool slightly.
• Place garlic in the food processor, and process until it is a smooth paste.
• Place in a seal-able container and store in the refrigerator.

ROASTED GARLIC PASTE

Steps:

• peel outside layer of garlic,cut off the top 1/3 of head, saute cut side up in onven proof pa for about 10 minutes, transfer to pre heated 350* oven and roast for 15 minutes. let cool and pop cloves from skin, puree in blender until smooth

ROASTED GARLIC PASTE

Steps:

• In a large pan on medium heat, add 2 tablespoons of olive oil. Add garlic cloves and heat, stirring frequently, until all the cloves are at least partly browned and softened.
• Pour roasted garlic cloves and oil from the pan into a food processor. Add salt and process until finely chopped. Scrape down the sides using a spatula as needed.
• While the food processor runs, drizzle in remaining olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
• Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.