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mmmmm! after it was done roasting I mixed it in a bowl with some butter and spread it on thick toast. it is FAR superior to regular garlic bread - try your garlic bread like that! (I also added some minced chives and sea salt)

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carley king December 05, 2002

Similar to a recipe we make in South Africa. Excellent flavour after roasting - I wrap each garlic seperately in foil and roast at a slightly lower temperature (180 C)uncovered - Superb spread on fresh breads/toast as supplement to a main course. You could loose the rosemary if desired.

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Jean-Pierre Buys June 17, 2002

Made this the other day and used fresh rosemary and ohhhhh the house smelled so good. (I guess if you love garlic like I do IT smells good.) I used some in garlic mashed potatoes and on some French bread warmed up. Thank you for a wonderful recipe! Made for French Forum Cooking with Herbs--Rosemary.

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mama smurf April 07, 2010

This made it to our Easter table. I had to use dried rosemary,first time using it and what a big difference from the fresh one. I 'm going to use fresh rosemary next time. Very delicious.Thanks for sharing.

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littlemafia April 06, 2010

I had my daughter go out and buy me some garlic heads cause I only had 1 left and she returned with 3 Elephant garlic. I made this recipe with this garlic and the 1 lonely head of garlic I had at home. I added a bit more olive oil and rosemary since these were so big!!! I cooked them at 400 F. for the same amout of time. With the elephant garlic I crushed it fine and put into a jar to use in garlic mashed potatoes. I LOVE the Rosemary flavor this has!!!! Wonderful Thanks for posting Karen

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kzbhansen February 06, 2006
Rosemary Roasted Garlic