I recently made a chicken recipe, I think from Martha Stewart, that involved roasting two heads of garlic. They said that after it was done you could “use the roasted garlic for other purposes”. I need some ideas, because I have a bowl of roasted garlic just sitting in the fridge, and I need to use it up! I vaguely remember somewhere hearing just to spread the garlic on bread, but there must be more to it than that. After years of avoiding garlic because my ex hated it, I am woefully ignorant! Any quick easy ideas would be appreciated.
Well, spreading it on bread or crackers is really wonderful. It’s not nearly as strong as you might think. It’d make incredible garlic bread.
Other than that, you can use it just about any way you’d use fresh garlic. Throw it in a pot of marinara sauce, or spread it on a steak before grilling. You could also make a roasted garlic compound butter by allowing butter to soften slightly and adding the squooshed roasted garlic and mixing. That will stay in the fridge for literally weeks (although I’d wrap it well to avoid having your orange juice get that nice roasted garlic taste.)
There’s always roasted garlic mashed potatoes. If you’re watching your carbs, you can add it to mashed cauliflower. I like Athena’s idea of spreading it on a steak. In fact, that sounds marvelous.
It is actually as easy as that. If the cloves are still in their skins, just squeeze one onto a bit of bread & eat. Yum.
You can squeeze it into gravy or sauces to thicken them as well.
Or stir in to some good quality olive oil and coat over, well, anything. That and some good Parmesean over linguine with broccoli, coated on some cauliflower then baked. And of course on a good chunk of bread. Yummm.
Add it to salad dressing.
Mash it up and toss it into hot pasta, along with some olive oil and whatever else you like on pasta: parmesan cheese, fresh tomatoes or other vegetables, herbs, cooked chicken, etc.
Oh, yes!
I usually just boil a clove for each potato.
There is almost nothing that isn’t made better by adding roasted garlic- sandwiches, bread, potatoes, vegetables of all sorts…You can add it to any non-Eastern cusine and it will be fabulous.
That’s what I do (well - two cloves), because it’s easy, but using roasted garlic takes it to a whole nother level.
Roasted-garlic butter (as mentioned by** Athena**) is awesome on some grilled asparagus, with a grind of sea salt.
If you make bread, as well, it’s an excellent flavouring for the dough. Knead through some roasted garlic and a good, well-flavoured cheese (and maybe some basil or oregano if you’re so inclined) and you’ve got an excellent gourmet bread.
Mmm. Yum.
I always use roasted garlic as one of my pizza toppings…yum!
This thread is making me hungry. mmmmmmm… garlic breath
I make a white seafood pizza with roasted garlic, shrimp, bay scallops, crabmeat, and mozzarela. It is really good.
I routinely roast up to 15 heads of garlic at once, smush them into a paste and put into a ketchup dispenser. Roast garlic goes in everything at my house. I just use it like an all-purpose spice or condiment. Plus, it’s much easier than mincing cloves of garlic all the time for dishes. Just squeeze the right amount into soups, stews, pasta sauce etc. and you get a wonderful, mild garlic flavour that permeates the entire dish.
Another popular thing is to mix garlic, salt, good softened butter and herbs into a paste and then put it inside a layer of plastic wrap. You can then roll it up into a log and chill it and you have all purpose herb-garlic medallions which add a wonderful presentation to grilled steak, grilled fish, chicken, asparaus, roasted potatoes…
need I go on? 
That is simply brilliant. Thank you. I must try it.
In addition to all of the above, I like to make pesto with roasted garlic, since the flavor is so mellow. Usually I make a bunch in the summer with fresh basil, then freeze it in an ice cube tray and bag the cubes for nice small portions.
Providing that you don’t use it all in just a few days, how long will that keep?
They last till just this side of forever. But if you can’t find a way to use 15 heads of garlic in a week… your a pansy 
You can freeze roasted garlic and thaw it when needed. If you seperate in into conventiently sized globs before freezing, you can thaw just the amount you need.