If you’ve got nothing for dinner, you could have some goop (Garlic Oil On Plate). Just cut of the top of a head of garlic, put it cut side down and roast in an oven at 180C in some olive oil. Sprinkle capers and chopped olives and some herbs. That’s it. The silky texture of the roasted garlic was really interesting and it hardly tasted garlicky at all. It was smooth and mellow and good with crusty baguette. So if you’ve got nothing for dinner and need a break, go ahead. Have some goop. Or have Robotti make you a pizza.
But sorry you use/eat only the “goop” ? Or also the garlic?
Ciao Loste
Hi Loste, yes the garlic has to be digged out and spread onto the bread. It would be very soft and mashable.
Looks like an interesting bunch of rosettes! Wow this pic looks amazing…and I didnt know you could eat it just like that… garlic breath??
You have been so busy since we last spoke – your blog looks great! I have to say that great minds must think alike as I was just thinking of a post for roasted garlic and goats cheese. GOOP is also lovely with sun blushed tomatoes!
xxx
I absolutely LOVE garlic, so I could definitely have that every night..! Oven-roasted garlic becomes so sweet, and its true the garlic taste dissapears and only the silky texture comes through.
I love roasted garlic. I like to mix it with ricotta and use it as a spread. I’ve never tried using it just as-is, though. It’s a good idea, because like chocolateshavings said, it is so sweet. Yum!
Zukelele: Glad u like the photo. Each time I put a photo up I think of what you think of it, and how to make it look good. The garlic is really surprisingly sweet. I think if I spread it for u on some bread you wouldn’t be able to guess its garlic.
Erika: I think you’ve been busy with life, must be exciting, all the planning.. Keep us updated ok?
Jen/Oliver: Yes, it doesn’t taste like garlic bread at all, which was how I thought it would tate. The garlic takes on a new dimension.
Hanne: Its better combined with other things, like for this dish the garlic goes with the saltiness of the olives and the sour of the capers. Ricotta sounds like a good idea!
Looks absolutely yummy, but quick question, how long should I be roasting it for?
HI Sharon, 45 mins to an hour should be good..