Roasted Garlic Cream Pâté with Parmesan
A rich and flavorful pâté where roasted garlic reveals its caramelized sweetness, paired with the richness of parmesan and the freshness of herbs. Irresistible on toasted bread, it transforms any appetizer into a gourmet moment.
🛒 Ingredients
1 servings
- 1 whole head of garlic
- 1 drizzle of extra virgin olive oil
- 1 clove of raw garlic (optional, for added piquancy)
- 200g of heavy cream (or thick sour cream)
- 4 tablespoons of high-quality mayonnaise
- 50g of finely grated parmesan cheese
- 2 tablespoons of chopped fresh chives
- 2 tablespoons of chopped fresh flat parsley
- Fine salt to taste
- Freshly ground black pepper to taste
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Watch on TikTokDirections
- 1
Preheat the oven to 180°C (convection). Cut off the top of the garlic head to expose the cloves slightly. Place it on a sheet of aluminum foil, drizzle generously with olive oil, seal hermetically in a parchment paper pouch, and bake for 30 to 35 minutes, until the cloves are very tender and lightly golden.
- 2
Remove the garlic from the oven and let it cool to room temperature for 10 minutes. Press each clove to extract the golden and creamy pulp into a bowl. It should come out easily and have a smooth consistency.
- 3
If you prefer a stronger flavor, add the raw garlic clove to the bowl. Mix in the heavy cream, mayonnaise, and grated parmesan cheese using an immersion blender or mash vigorously with a fork until perfectly smooth and homogeneous.
- 4
Add the chopped chives and parsley, then mix gently. Taste and adjust seasoning with fine salt and freshly ground black pepper according to your preference.
- 5
Pour the pâté into a ramekin or small serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes — ideally 1 hour — to allow flavors to develop and texture to firm up slightly.
- 6
Serve chilled, garnished with a drizzle of olive oil and some sprigs of chives, accompanied by lightly toasted country bread slices.
💡 Chef's Tip
For an even more intense flavor, roast the garlic the night before and let the pâté rest in the refrigerator overnight: the caramelized aromas of the roasted garlic will fully infuse into the cream and result is incomparable.
