Several years ago a friend of mine brought roasted garlic to a potluck alongside some wonderful soft Artisan bread. I couldn’t stop eating it, finding the taste totally addictive. Of course, the next day my then-boyfriend informed me I was oozing garlic out of my pores but I didn’t care. Like so many other things, I was hooked.
Roasting garlic mellows out the pungent quality that raw garlic has and brings out a nutty, sweeter flavor. This makes roasted garlic a versatile ingredient or a delicious appetizer (just ask me).
You can substitute roasted garlic into practically any recipe that calls for raw garlic. You can also add roasted garlic any number of dishes including hummus, mashed potatoes, pureed soups and sauces. Try blending it into softened butter, plain mayonnaise or cream cheese to liven up sandwiches. Or, use that ubiquitous little butter knife with the sharp point on the end that comes in silverware sets to dig the warm cloves out of their skin right out of the oven; spread some on bread or a cracker. Yum!
In my humble opinion, if you’re going to roast one head of garlic, you may as well roast six. I use a six-cup muffin tin covered with tin foil. I store the roasted garlic in a jar in my fridge where it keeps practically forever.
Preheat oven to 375°
Remove the out layer of papery skin off the garlic bulb
Using a sharp knife, cut the top 1/2 inch off so that all the individual cloves are exposed
Place the heads, cut side up, in a muffin tin and drizzle or brush the top with olive oil
Cover the entire tin with tinfoil and bake for 45 to 50 minutes or until the cloves are brown on top and soft throughout
Remove from the oven and cool. Once the heads are cool enough to handle, use a sharp-pointed butter knife to dig the cooked cloves out
Store in jar in the refrigerator for future use.