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Sep 29, 2010

Roasted Garlic

I how i LOVE roasted garlic. The stuff is amazing, really. On a fresh baguette, on pasta, in potatoes, you name it!
Here is all you need to know to do it yourself!

Preheat the oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan. Drizzle a couple teaspoons of EVOO over each head.  Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove.  Pull or squeeze the roasted garlic cloves out of their skins.

All finished! 
You can then add to mashed potatoes, baked potatoes, warm bread, anything! I've even known people to eat it right out of the skin! 

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