While living in upstate New York, we often found ourselves at the Bull’s Head Inn, indulging in their roasted garlic. It became a favorite treat, just a short drive from our home. Orange County, despite its population of several hundred thousand, had a surprising rural charm. Large areas lacked city water, sewer systems, and even cable television—something I didn’t hesitate to point out when locals teased us about being transplants from Kentucky by way of Arkansas, where all those amenities were standard. But I digress.
Our love for roasted garlic grew into an obsession, often turning it into a simple yet satisfying meal paired with a glass of wine. When we moved back to the South, we felt the absence of this delicacy almost immediately. That’s what inspired me to recreate this addictive, delectable starter at home.
Better Living Through Chemistry
Raw garlic, with its sharp taste and pungent aroma, owes much of its character to sulfurous compounds. Roasting transforms these, mellowing the flavors into soft, buttery, caramelized bites that are nothing short of magic.
A Final Word
The Bull’s Head Inn remains a cherished memory, especially as a winter retreat. They’re still there, and roasted garlic is still on the menu—though now labeled a “throwback.” I suppose that’s a reminder of just how long it’s been since we first basked in their warm hospitality.
Making Roasted Garlic with Goat Cheese and Pesto
Choose a large, firm head of garlic and peel off the outermost skin. Cut off the entire top to expose the cloves with a kitchen knife. Place it in aluminum foil shiny side up and large enough to completely enclose and wrap the head.
Cover it with olive oil before wrapping tightly, then place it in a ramekin to keep it upright while roasting.
Roast at 375 for 55-60 minutes in the oven, then remove it and carefully set on a cooling rack or hot plate for 10-15 minutes. Unwrap carefully and serve with crostini and sides of goat cheese and pesto sauce.
Roasted Garlic with Pesto
Garlic roasted in olive oil, served with goat cheese and pesto on crostini
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 2-3 servings 1x
Ingredients
- 1 large head of garlic
- Olive oil
- 1/2 French baguette – sliced and toasted
- Salted butter – softened
- 2 oz goat cheese – in a ramekin
- 2 oz pesto sauce – in a ramekin (get the recipe HERE)
Instructions
- Preheat oven to 375
- Slice your baguette into 3/8″ slices on the bias (diagonally)
- Butter each slice and bake until lightly browned, but not crispy – about 5-8 minutes and set aside
- While baking the bread, peel the outer papery skin off the garlic head
- Expose the top of each clove using a paring knife and wrap the head with a piece of aluminum foil, leaving the top exposed
- Pour a tablespoon of olive oil over the garlic and take care that each clove is well oiled
- Wrap and enclose the head and place in a small baking dish or muffin pan to keep it upright
- Bake for about 55 minutes
- Remove from the oven, carefully unwrap and serve with 4-5 crostini, pesto sauce and goat cheese