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There are a few culinary frills I like to keep on hand in my kitchen, and roasted garlic is one of them. The buttery sweetness and subtle kick add a bit of complexity to almost any flavor profile. To take it even farther, I like to add a bit of roasted garlic in addition to a couple cloves of raw, fresh garlic to salad dressings, pastas and soups. The two team up to create a tapestry of flavors that stay interesting bite after bite after bite.

Roasted garlic is so easy to make and keeps well in the refrigerator for about a week. For this recipe, I was planning on adding it to some pasta so I drizzled a bit of Italian white truffle oil and tore some herbs from my garden. The truffle will make the garlic a little ‘louder,’ but in a subtle way. This will pair perfectly with a rustic outdoor Italian meal.


1 garlic bulb
1 TLBS olive oil
Pinch of sea salt
Drizzle of White Truffle Oil (optional)
Fresh Thyme leaves (optional)

To Make

Preheat the oven to 400 degrees.

Peel back the outer skin off the bulb, but leave the clove formations in tact.

Slice the top 1/4 inch of the bulb off to reveal the bare meat of the cloves.

Drizzle the olive oil, salt and herbs. Place in a muffin tin and cover lightly with a foil tent. Bake for 35 minutes. Drizzle with white truffle oil if desired.

When it’s cool enough to handle, use a small fork to remove the roasted cloves. Store in an airtight container and add to your dishes toward the end of cooking.

For an elegant yet rustic appetizer, set out the whole clove, garnished with torn bread, almonds, herbs and olive oil.