Garlic: cut the head of garlic so the cloves are exposed, place on a square of foil with a little olive oil, wrap and bake at 180–200°C (355–390°F) about 30 minutes, until the cloves are very soft; squeeze out and mash to a puree.
| # | What to do | How long |
|---|---|---|
| 1 | Preheat the oven to 200°C (390°F) | 12 min |
| 2 | Cut about ½ cm off the top of the head of garlic, so the cloves are exposed | 3 min |
| 3 | Place each head garlic on a square of foil, drizzle a little olive oil over it, wrap tightly and arrange on a baking sheet | 1 min |
| 4 | Roast the heads of garlic in a hot oven (200°C / 390°F) 30 minutes | 30 min |
| 5 | Cool a little and squeeze the soft garlic cloves out of their skins into a bowl | 3 min |
| 6 | Mash the garlic with a fork into a smooth spread with the rest of the olive oil, the lemon juice, salt and black pepper | — |
| 7 | Sprinkle the parsley on top | 1 min |
| 8 | Serve with bread | 1 min |
The full recipe: Roasted Vegetable Spread →
