Roasted garlic.
This cooking trick needs to be in every cooks’ repertoire. It is so simple and can be accomplished in any cooking situation. As long as you have a heat source, you can roast garlic. We love it plain and nekked, right on a piece of hot homemade bread, but roasted garlic is being added to more and more recipes these days. We love roasted garlic in salsa, homemade guacamole, and love it in pasta dishes.
The flavor of garlic changes to sweet and nutty when roasted and the cloves bake down and become smooth and creamy like butter. In fact, the easiest way to eat baked garlic is to squeeze the flesh out of the cloves and spread on bread.
Because of the ease of this recipe, it would be simple to make this in bulk for a larger party. Our favorite flavor happens when we augment or even replace the oil with red wine and let the garlic cook wrapped up and steaming with the flavor of the wine.
A fantastic housewarming gift is a basket with a crusty loaf of homemade bread, salt, a bottle of wine and some fresh roasted garlic. Such a tasty and thoughtful gift, and something that can be immediately appreciated!
INGREDIENTS:
* 2 whole heads garlic
* 1 Tbsp. extra virgin olive oil
Some people augment with salt and pepper here, but we prefer ours sans spices, letting the nuttiness shine through.
Preheat oven to 375 degrees F. Remove some of the papery skins from the garlic heads. Cut off the top 1/2″ to expose the cloves. Place garlic on baking sheet and drizzle with the olive oil.
Cover with foil and bake at 375 degrees F for 55-60 minutes until garlic is soft and golden brown.
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