Restaurants›Tony's Italian Restaurant & Pizzeria›Roasted Garlic Recipe

Roasted Garlic Recipe

Name: Tony's Italian Restaurant & Pizzerias Roasted Garlic Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces whole garlic heads; 6 tbs extra-virgin olive oil; 1 tsp sea salt; 1 tsp freshly ground black pepper; 1 loaf Italian bread (baguette or country loaf), sliced; 4 tbs extra-virgin olive oil for serving; 2 tbs balsamic vinegar (good quality); 2 tbs fresh parsley, chopped (optional); 1 tsp flaky sea salt (optional, for bread)

Inspired by Tony's Italian Restaurant & Pizzeria

Time1h

Serves4

Served with Italian bread, olive oil, and balsamic vinegar.

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Ingredients

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Roasted Garlic

4 pieces whole garlic heads6 tbs extra-virgin olive oil1 tsp sea salt1 tsp freshly ground black pepper

Serving & Dipping

1 loaf Italian bread (baguette or country loaf), sliced4 tbs extra-virgin olive oil for serving2 tbs balsamic vinegar (good quality)2 tbs fresh parsley, chopped (optional)1 tsp flaky sea salt (optional, for bread)

Method

Roasted Garlic

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a small baking dish or rimmed baking sheet with aluminum foil or parchment for easier cleanup.

Trim and season garlic

Trim the top 1/4 inch off each garlic head to expose the tops of the cloves. Place the heads cut-side up on the foil or in the baking dish. Drizzle 1 tablespoon of the olive oil evenly over each head (about 4 tbs total for 4 heads). Sprinkle the sea salt and black pepper evenly over the exposed cloves. If any loose outer papery layers interfere with stability, remove just enough so the heads sit flat.

Wrap and roast

Gather the foil around the garlic heads and loosely tent or seal them (you can also place a lid on the baking dish). Roast in the preheated oven for 35–45 minutes, until the cloves are deep golden and very soft when pierced with a paring knife. Time will vary by head size; check at 30 minutes if small.

Finish

Remove from oven and let the garlic cool slightly, about 10 minutes, until you can handle them. Carefully squeeze each head from the base to push the soft, caramelized cloves out of their skins, or use a small knife to scoop them out. Transfer the roasted garlic paste/cloves into a small bowl. Stir in the remaining 2 tablespoons of olive oil to loosen the mixture and adjust texture. Taste and add a pinch more salt or pepper if needed.

Serving & Dipping

Prepare bread

Slice the Italian bread about 1/2-inch thick. If you prefer toasted bread, brush both sides lightly with the serving olive oil (about 1–2 tbs of the reserved oil) and either grill, toast under a broiler, or pan-sear in a hot skillet for 1–2 minutes per side until golden and crisp. Sprinkle the flaky sea salt on the toasts immediately if using.

Assemble dipping oil

Pour the remaining 2–3 tablespoons of serving olive oil into a shallow dipping bowl. Add the balsamic vinegar and swirl gently to combine. Optionally sprinkle chopped parsley over the oil for color and freshness.

Serve

Place the bowl of roasted garlic paste alongside the bread and the olive oil-balsamic mixture. Guests can spread roasted garlic on the bread and dip into the oil and balsamic. For an alternative, mix some roasted garlic into the dipping oil for a garlicky-flavored dip.