I don’t know if any of you have ever taken the time to roast garlic. But roasted garlic is quite one of the most worth while flavor shortcuts in the kitchen. Unlike it’s pungent raw counterpart, roasted garlic has a caramely (imagine that’s a word), smokey, mild taste and a velvety texture. The first time I ever had roasted garlic was at an Italian restaurant and they served it in a clay pot right out of the oven with the bread basket. Smeared roasted garlic on a baguette with a drizzle of olive oil might be one of the best things to ever pass your lips. There are a hundred different things you can use roasted garlic for other than spreading it on bread. It’s great to use in dips, mashed up in potatoes and in homemade salad dressings, just to name a few. If a recipe calls for garlic, go for roasted! It will really add that extra ‘something’ to your dish.
Next to blending smoothies for breakfast, here’s the easiest thing I will ever post on this blog.:)
Roasted GarlicSERVES PrintDownload
- 1 whole head of garlic. Try to find a big one.
- 2 tsp of olive oil
- tin foil
- cup cake liner, optional
- Cut the very top of each clove of garlic off all the way around the head.
- When all the little cloves are exposed, place the garlic bottom down in a cup cake liner and then on a piece of tin foil.
- Drizzle the olive oil over the exposed garlic cloves and lightly close the foil over it.
- Bake in a 375 oven for about 30 minutes.