Wednesday, April 14, 2010

Roasted Garlic

I am a garlic girl through and through! Roasted garlic is one of my favorite little things to make~ it can be used in a million different ways. I love adding roasted garlic to pastas and salad dressings. It's also great as a spread by itself (you can put it right out on the table with a fork; your guests can simply dip or added to butter to make a delicious compound butter). Roasted garlic is fragrant and smooth, yet lacking the bite of raw garlic. Once you try it, you will definitely be hooked; it's just too easy to pass up!
Yields: Approximately 3-4 tbsp.

Kosher salt/black pepper
Olive oil

Preheat your oven to 400 degrees. Cut the top off of the garlic head, place it on a sheet of tinfoil and drizzle generously with oil. Sprinkle with salt and pepper, then seal the foil by bunching up the top. Bake 30-45 minutes. To remove the cloves, allow to cool, then flip the head and squeeze it over a bowl.

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