Roasted Garlic and Herbs

From the Vitality Food Feature ‘GLORIOUS GARLIC‘.

This delectable appetizer earns big raves at all my gatherings. Definitely one of the most “in” ways I know to serve garlic. And once roasted, the odour that some folks fret over does not linger.


  • 2 heads of garlic, outer skin removed and tops trimmed to expose heads of cloves
  • 3 tablespoons virgin olive oil
  • 3 teaspoons each of fresh basil and rosemary (or dried herbs)
  • pinch salt and fresh grated black pepper
  • 4 tablespoons fine sliced pitted black olives
  • 1 cup white wine or chicken stock
  • parmesan
  • crusty bread

1) Heat oven to 350 F. Arrange garlic heads in small casserole dish. Brush with oil and sprinkle with herbs, salt and pepper. Add olives and wine. Cover and bake for 40 minutes, basting often. Uncover and bake another 10 minutes.

2) Remove garlic from dish, place on serving platter, pour drippings over top and sprinkle with parmesan. Serve with crusty bread. To eat, pull off a clove, pop it out of the “skin” onto bread and devour. Makes appetizers for 4 to 6. Have fun watching the drippings being sopped up when the garlic is gone!

Linda Gabris is an avid cook who enjoys sharing her grandmother’s old recipes and medicinal preparations as they were recorded in the handwritten journals passed down to her. Linda also enjoys gardening and foraging for edible wild foods. Over the years, she has taught cooking courses in Prince George, B.C., with a focus on healthy eating, food preparation, and International cuisine.

Write a Comment

view all comments