Trim off the bottom, where the roots are, of a whole head of garlic.
Make sure that a portion of all or most of the garlic cloves are exposed.
Place in a sheet of aluminum foil and drizzle the whole thing with olive oil
Close up foil into a tight bundle and bake at 350 degrees for an hour
Roasted garlic should be soft, almost a paste, with nut brown color and a sweeter flavor than raw garlic. It can be spread on bread and eaten as an appetizer, or combined with a nice soft cheese, like Brie, on crackers. Roasted garlic makes a wonderful addition to pasta sauces and will dissolve in either tomato or cream sauces giving them a nutty, sweet, garlicky flavor.
Tip: If you are making a lot of roasted garlic, try using a muffin tin and place each head in its own cup, then cover the whole with foil.
Friday, January 1, 2010 - 12:11am