Aglio Arrosto | Roasted Garlic

When garlic is covered with EVOO and a sprig of fresh rosemary and cooked until soft and nearly caramelized, it resembles a savory garlic butter. Its flavor is significantly different from raw garlic, it is the ultimate food transformation from raw to roasted. It is creamy and decadent and may be utilized in a variety of ways. My favorite is served simply atop a slice of toasted baguette with a mouth-watering glass of Le Senate Barbula, a 100% Merlot from Le Marche.

Receipt Date: June 3, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


Whole Heads of Garlic, I usually make 4 or 5 and mash up the leftover and store them in an air-tight container.


1 Fresh Sprig of Rosemary per Garlic Head


Preheat the oven to 400 degrees.
Remove the papery exterior of the garlic head, keeping the skin of cloves intact.
Use a very sharp knife to chop off the top of each head, about 1/2 inch.
Cut pieces of aluminum foil large enough to wrap up each head individually.
Place each head on top of the foil and drizzle a few teaspoons of EVOO on top, taking care to cover all of the exposed cloves.
Place a small spring of rosemary on top of the head.
Bring up all sides of the foil and twist the top so the garlic is cocooned.
Transfer each little package of garlic to a baking sheet.
Bake for 30-45 minutes, or until the cloves are golden brown.
Allow the garlic to cool. Use a small knife to cut the papery skin around each clove. Squeeze the roasted garlic cloves out of their skins and enjoy.

Amy’s Favorite Pairing


$43.00 750 ml

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