Thursday, May 3, 2012

Roasted Garlic

There is basically no reason NOT to roast garlic. It's cheap. It's easy. And it tastes amazing. 

I literally put two heads of roasted garlic on one pizza last night. It would taste great mixed in a dip. Or spread on crackers.

Or smeared on garlic bread. 

Or you know... put in everything.

Did I mention it was really easy to make? Just peel as much of the papery covering off the garlic as possible. 

Cut the top off the head of garlic, about 1/4-1/2 inch so each clove will be exposed to the olive oil. Enclose the garlic in a tinfoil cocoon so that no heat or oil can escape.  

Bake for about 30 minutes. 

Once the garlic has slightly cooled just squeeze each clove out of the paper. They literally just pop right out.  

Roasted Garlic

1 head of garlic
1-2 tsp of olive oil

Preheat the oven to 400 degrees. 

Remove the papery outer layer off the garlic. Cut the tops of the cloves off about 1/4 inch so each clove is exposed. Place the garlic on a square of tin foil. Drizzle the oil over the tops of the cloves spreading it around so each clove is completely covered. Fold the top of the foil over the garlic and place in the oven (either directly on the rack, or I use a cake pan.) 

Bake for 30-35 minutes or until the garlic is soft and lightly browned. Remove from oven and serve. 

Your house will smell all delicious and wonderful. 

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