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Serve with crackers and a round of brie with jalapeno jelly. Also, wonderful spread for bread.

Roasted Garlic II

1 garlic bulb
1 teaspoon olive oil
1 sprig fresh rosemary

1. Peel any loose skins off the garlic bulb.
2. Place garlic bulb in center of foil.
3. Form foil up around the bulb to form a pouch.
4. Add olive oil and rosemary sprig.
5. Close foil tightly, to keep oil from leaking out.
6. Place foil pouch in a preheated 250ºF oven for 2 1/2 to 3 hours.
7. Remove foil pouch and allow garlic to cool before opening foil.
8. Use as desired.

Makes 6 servings.

Note: Roasted garlic will hold in the refrigerator for up to 1 week.