All hail the mighty garlic! Potent enough to ward off science-fiction monsters yet full of essential vitamins and minerals that do us good, it’s no wonder this superfood has a special day in its honor. If you’re a self-described garlic aficionado, get ready to show the aromatic some love this National Garlic Day April 19th!
To join the celebration, we’re offering three different ways to make a garlic spread that can be used elevate ordinary sandwiches into sandwiches that are out of this world.
1. Oven-Roasted Garlic Spread
The benefit of roasting in an electric oven is an even heat that concentrates flavors. After an hour in the oven, this three-ingredient garlic spread recipe develops a nutty profile with sweet undertones. Mix with mayonnaise or pair with a buttery cheese such as Havarti or Swiss for a sandwich that’s on a whole new level.
- 4 garlic bulbs
- 3 tablespoons olive oil
- ¼ teaspoon salt
- Pre-heat the oven to 375 degrees.
- Tear four sheets of aluminum foil, just enough to wrap each garlic head; set aside.
- Next, slice about a ¼-inch off the head of garlic.
- Transfer heads of garlic to sheets of foil; drizzle oil and sprinkle salt into each one.
- Wrap the prepared garlic bulbs in the foil and move to a baking sheet.
- Bake for 45 minutes, or until soft and lightly browned.
- Once cool, smash the cloves into a puree and store in an airtight container in the refrigerator for up to a week.
2. Stovetop Garlic Spread
Don’t get us wrong — roasting garlic in the oven is worth the effort, but running an oven for nearly an hour all for a single bulb of garlic can be a little off-putting for some. Luckily, garlic spread can be made on the cooktop, too, and is an especially great option if you happen to be using the precise heat of an induction or gas cooktop. Here’s how to make stovetop garlic spread (a.k.a., garlic confit).
- 3 heads garlic
- 1 cup oil (half olive, half avocado)
- Begin by peeling the garlic. This can be done with a paring knife, or by pouring boiling water over the cloves and allowing them to cool before easily removing the skins.
- Once peeled, pour oil and garlic into a medium saucepan; the cloves should be fully submerged.
- Next, turn the heat to medium-low and cook for 45 minutes to an hour.
- When the cloves are fork-tender (but not brown), they can be removed from the heat and transferred with the oil into an airtight container in the fridge for up to one month.
When ready to use, simply fish out a few cloves with a clean spoon and smash over a slice of bread and season with salt, pepper, or the spices of your choice.
3. Microwave-Roasted Garlic Spread
For a more mellow, garlicky spread, turn to the microwave! This cooking method is quick and practical, meaning you can have this spread ready to add to a sandwich in just about the same time it takes to make one.
Before you give this recipe a try: Make sure to add some water to the bowl and microwave at medium heat!
- 1 head garlic
- 2 teaspoons olive oil
- Begin by slicing the top of the garlic; do not discard.
- Next, place the trimmed garlic head into a microwave-safe container filled with water (about two tablespoons).
- Drizzle olive oil and sprinkle salt over the head.
- Replace trimmed head and cover entire container with a microwave-safe plate.
- Microwave on medium heat (50 percent) for up to nine minutes, or until cloves are soft.
- Once completely cooled, squeeze the cloves out of their skins, mash with a fork, and transfer into an airtight container stored in the refrigerator.
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