Monday, June 2, 2008

Roasted Garlic

I just discovered how easy it is to roast your own garlic at home and I am completely addicted. You can eat it right out of the clove, spread it over bread, or put it in any recipe that would normally call for garlic for an added dimension of flavor (it is less intense though so you may have to use more of it.) 

Here are the directions: 

1. Take a whole head of garlic and remove the outer layer of skin. Trim off the very tip of each clove with a sharp knife, keep them together as one garlic head. 

2. Place the entire head on a small sheet of foil and drip with a bit (a few tsp) of EVOO (use your fingers if you need to to make sure that the olive oil gets evenly distributed.)

3. Wrap garlic head in foil and place in an oven preheated to 400 degrees for 30 minutes or until the cloves are soft and squishy. 


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