A Spoon Full of Lovin' · June 2026
Roasted Garlic
Perfect for dipping your sourdough bread
This recipe really works well for dipping your sourdough bread. Roasted garlic is one of those simple things that makes everything taste better — and once you have a bowl of it on the counter, you'll find yourself reaching for it all the time. When you get hungry for a slice of sourdough and something great to dip it in, spoon out a small handful into a bowl, add some extra virgin olive oil, sprinkle with kosher salt, cracked peppercorns, your favorite seasoning (pour la pain, herbs de provence, etc.), grate some Parmesan Reggiano on top, and enjoy!
Ingredients
- 2 cups peeled garlic cloves
- 4 tbls. extra virgin olive oil
- 1 tbl. kosher salt
Instructions
Preheat the Oven
Preheat oven to 375°F.
Prepare the Pan
Line a rimmed baking sheet with aluminum foil. Use enough foil so that it extends over the edges — tuck the extra foil around the sides and bottom of the pan.
Season the Garlic
Put the garlic cloves, olive oil, and salt in a zip lock storage bag and mix well.
Roast
Spread the garlic in a single layer in the prepared pan. Roast for 30 minutes, turning the garlic over halfway through the roasting time.
Check for Doneness
The roasted garlic is finished when it is fork tender and golden brown.
Store
Store the roasted garlic in an airtight glass container — a Weck Jar works beautifully (can be found on eBay). The garlic can be left on the counter for a couple of weeks.
Robin's Tips & Variations
- Weck Jars are Robin's preferred storage container — check eBay if you can't find them locally.
- To serve as a bread dip: spoon a small handful into a bowl, add extra virgin olive oil, sprinkle with kosher salt and cracked peppercorns, add your favorite seasoning (pour la pain, herbs de provence, etc.), and grate Parmesan Reggiano on top.
- The foil lining is key — tuck it up around the sides so the olive oil doesn't run off the pan.
- Turn the garlic halfway through roasting for even golden browning on all sides.
Stay tuned . . . more recipes to come . . . I'm looking for the best of the best to share with you!
If you make this, I'd love to hear how it turned out. Drop me a note on the blog page. Happy cooking — with a spoon full of lovin'!