Roasted Garlic

This is a simple recipe and can be prepared in advance. Garlic is certainly less pungent when cooked. So, for you fellow garlic lovers out there, try roasting a head or two of garlic. Roasted garlic can be used in salads or salad dressings, spread on toast or crackers, or spread on your favorite meat (burgers, steaks, chicken, etc.).

I prefer to cut the top off the garlic head before roasting because it makes it easier to remove the cloves with a small fork or other tool. Alternately, once cooled, the garlic can be squeezed out of the peeling with your fingers.

  • 1 large head garlic, preferably with large cloves
  • 2 Tbsp. olive oil
  • Salt to taste

Cut the top off the head of garlic so that the very tips of the cloves are exposed. Place the head of garlic in the center of a 10 to 12 inch square sheet of foil. Drizzle the olive oil over the top of the garlic head and wrap the head in the foil. Roast the wrapped garlic in the oven for 45 minutes at 375 degrees. Remove from the oven and allow to cool before unwrapping the foil.

Remove the cloves from the skin and place into a bowl for serving. Serve with toasted French bread slices. The cloves will be easy to spread with a knife. You may also whisk the roasted garlic with a little olive oil to make a dip, or to make a salad dressing. Enjoy!

  • Yields: 4 servings
  • Preparation Time: 55 minutes
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