Whole Roasted Garlic

Roast whole heads of garlic to add a gourmet flavor to salads or soups, or simply spread the creamy, caramelized, roasted cloves on toasted bread and serve as a savory appetizer.

whole_roasted_garlic

Recipe and photograph by Kimme Hargrove

Whole heads of garlic (1 head per 2 people)
1 teaspoon olive oil per head of garlic

Heat oven to 400°F.

To prepare heads of garlic for roasting, peel back the papery outer layers, but be sure to leave the root intact. Cut about ¼ of the top off to expose the garlic cloves.

Place garlic in a small baking dish with a lid. Drizzle oil over the tops of the garlic, rubbing in to cover all exposed garlic.

Roast garlic for 1 hour, until completely soft and caramelized.

Let the garlic cool for at least 10 minutes before serving. Squeeze bottom by root to push out garlic cloves.

Spread on grilled French bread or crackers, work into fresh salad dressings, mash into potatoes, or use in place of raw garlic for sauces and soups.

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