Roasting gives garlic a buttery texture
and a rich, sweet flavor. It can be used alone as a spread, or
as an ingredient in most recipes calling for garlic.
Roasted Garlic I
- 1 OR more whole garlic bulbs
Olive oil for brushing
- Preheat the oven to 400*F (205*C). Line
a baking sheet or small pan with aluminum foil.
- Gently remove the loose, excess papery
skin from each garlic bulb. Trim off the top stem and 1/4 to
1/2-inch of the garlic head (exposing the cloves directly to
the heat speeds up the roasting process), but leave the cloves
intact. Brush the outer skin and top with about 1 teaspoon olive
and place on the prepared pan.
- Bake the bulb(s) for about 20 to 25 minutes,
or until the cloves feel very soft when pierced with the tip
of a knife. Remove the garlic from the pan and let cool.
To use, separate the individual garlic
cloves; slice the bottom from each and squeeze at the end to
release the roasted garlic. Keeps for up to 3 days wrapped in
plastic or a tightly covered container in the refrigerator.
Note: To roast garlic in the microwave, place the prepared
garlic bulb on a paper towel. Microwave on HIGH for 1 minute;
turn the bulb upside-down, then microwave for about 1 more minute.
