Roasted Garlic Paste

Use this great recipe for roasted garlic paste when making Mario Batali's delicious Focaccina with Roasted Garlic, Scallions and Provolone.

  • Yield: Makes 1/2 cup

Source: The Martha Stewart Show, April Spring 2008


  • 2 large heads garlic


  1. Preheat oven to 350 degrees.

  2. Slice 1/3 inch from the top of the heads of garlic, exposing the cloves. Wrap each head in foil and transfer to oven. Roast until cloves are very soft, about 1 hour.

  3. Remove from oven and let garlic cool in foil. Unwrap and squeeze garlic cloves from skins into a medium bowl. Mash using a fork.

Cook's Notes

Garlic paste can be kept covered and refrigerated for up to 1 day. Bring to room temperature before using.


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