Roasted Garlic Paste

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

Source
The Martha Stewart Show, April Spring 2008
Roasted Garlic Paste
  • yield Makes 1/2 cup

Ingredients

  • 2 large heads garlic

Cook's Note

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

Directions

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 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. Step 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.

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