Stop what you are doing right now. STAAHHHPPPP. Go to the grocery store, pick up fifty heads of garlic, roast every single one of them, and bask in the perfection that ensues. Do it. Because just one head of roasted garlic will never be enough. I could quite literally eat an entire head of roasted garlic plain, just completely plain and on its own, and be super content with life.
Super stressful week? Doesn’t matter with roasted garlic by my side.
Sick? That’s okay. Roasted garlic cures all ailments.
House burning down? Nah, it’s cool. I’ll use the heat from the house to roast more garlic.
In all seriousness, though, have you ever roasted garlic before? If not, you absolutely, 100%, must, must, MUST try it (I even have a tip to cut your process down by about twenty minutes).
For those of you who have never had roasted garlic before (you have one day to change this fact before I come find you and force feed you roasted garlic), allow me to make a feeble attempt to explain its deliciousness to you…
As the garlic roasts in the oven, it becomes extremely mild. So mild, in fact, that you can eat it plain. It becomes soft, buttery, slightly sweet, with rich, deep garlic flavor. Because of its soft buttery-ness when mashed, it becomes the perfect spread. Like….THE PERFECT SPREAD. You can put it on anything…bread, apples, meat, spoons. Wait, spoons? Yes, SPOONS so you can eat it plain, whaattuuppp.
The thing that makes me so obsessed with roasted garlic is that it’s so unbelievably simple to make, yet it creates this spread that is so much better than anything we could make by combining various ingredients on our own. All you do is roast garlic. That’s it. And it turns into this crazy delicious spread that will blow your mind with its flavor.
I might be a bit biased since garlic is ma best frand (see blog title), but I promise that you’ll love it.
The perfect thing to pair with this wonderful roasted garlic? Whole wheat toast and a ripe, sliced avocado topped with a little salt and pepper. The avocado has a super mellow flavor, so it doesn’t overpower the roasted garlic, allowing you to still taste everything.
The flavors of the garlic and avocado pair so well together, and it tastes like you are eating something rich and decadent when you aren’t. Whole wheat toast? Healthy. Garlic? Healthy. Avocado? Super healthy. Wooorrrddddd.
So my garlic-roasting-time-saving tip that I mentioned earlier. Usually when you roast garlic, you slice off the top of the entire head and roast it whole. This takes about forty five minutes. When I roast garlic, I remove every clove from the head – leaving the cloves unpeeled – and roast the garlic that way. This shaves about twenty minutes off your cooking time.
I also like this way better because it ensures that no garlic is left behind. When you roast the entire head, you squeeze all the garlic out at the end, and oftentimes, you don’t get every speck of roasted garlic deliciousness out like you should. But with thiiiissss method, you have all the individual cloves right in front of you, so you squeeze every clove out of its little wrapper, losing nothing. Which is of the utmost importance ?.
The process is super simple. Remove cloves from head of garlic, place on a sheet of foil, drizzle about a teaspoon of oil over the cloves and sprinkle on a little bit of salt and pepper. Close the garlic cloves in with the foil, creating a little pouch. Roast for about twenty five minutes (you may need more time if your cloves are very large) or until the garlic is very soft when pierced with a knife.
Let it cool for a bit, squeeze the cloves out of their little paper wrappers, mash, and devour in a very unladylike fashion.
For you 21 Day Fix people, here are your container amounts:
- 1 yellow container (bread)
- 1 blue container (avocado)
- 1/2 teaspoon (olive oil)
*The garlic, salt, and pepper are “free”*
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Roasted Garlic and Avocado Toast
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 2-3 servings 1x
- 1 head garlic, cloves removed (but left UNPEELED)
- 1/2 – 1 avocado
- 2–3 slices of whole wheat bread
- 1 teaspoon olive oil
- Preheat oven to 400 degrees
- Place the individual, unpeeled, cloves of garlic onto a sheet of aluminum foil
- Drizzle your olive oil on top of the cloves, and sprinkle with a bit of salt and pepper
- Close the foil around the garlic cloves, creating a little pouch
- Roast for 25-35 minutes, or until the garlic cloves are very soft when pierced with a knife
- Set the garlic aside until cool enough to handle
- Squeeze the garlic out of each clove and into a small bowl. Mash with a fork until smooth
- Slice your avocado in half, remove the seed, and carefully scoop out each half, leaving it as in tact as possible. Slice the avocado halves into thin slices – you will need about 1/4 – 1/2 of an avocado (depending on the size) for each toast
- Toast your bread slices in the toaster
- To assemble, spread 1-2 teaspoons of roasted garlic spread onto each slice of bread (amount will depend on garlic preference – I use 2 teaspoons). Next, add your avocado slices. Top with a little salt and pepper, and serve!
The serving amount varies slightly based on the size of your avocados, the size of your garlic cloves, and the amount of roasted garlic spread you decide to use. The nutrition information accounts for 1 slice of whole wheat bread, 1/4 of a medium avocado, and 2 teaspoons of roasted garlic spread.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy toasts? Check these out: