Roasted Garlic Puree

Use as a spread for buttered, toasted French bread.


  • 4 large heads garlic
  • 1/4 cup olive oil
  • 1/8 to 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1 tablespoon fresh lemon juice


  1. Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact.
  2. Place garlic cloves in a shallow 8-inch square baking dish, and drizzle with olive oil.
  3. Bake at 350 degrees F for 20 minutes.
  4. Cool and drain; remove skins.
  5. Roast garlic may be eaten as is or pureed for smoother texture.
  6. To puree, position knife blade in food processor bowl; add garlic, salt, pepper and lemon juice. Process for 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.

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