The thought of roasted garlic makes me weak in the knees. The smell of it is intoxicating. The taste of it is out of this world. Make it, put it in everything you cook, prepare to be worshiped.
Roasted GarlicThe thought of roasted garlic makes me weak in the knees. The smell of it is intoxicating. The taste of it is out of this world. Make it, put it in everything you cook, prepare to be worshiped.Mandi Lynn
Heads of Garlic
- Preheat the oven to 375F. Slice the tops off of the heads of garlic so the cloves are exposed. 6 heads is a great amount to start with, but really, infinity is the limit. Make a ton.
- Place the heads of garlic cut side up in a baking dish, sprinkle with sea salt, black pepper, and drizzle with olive oil. Don't be shy with the oil!
- Cover with foil and roast for 1 1/2 to 2 hours, or until the heads are browned and when you insert a fork into the cloves they're melty soft.
- Let them cool a bit, then gently remove each clove from the skins. They should fall out relatively easily. Feel free to lick your hands. I won't tell your dinner guests.
- Smash the skinned cloves into a paste and voila! You can mix the paste into pasta dishes, mashed potatoes, spread on pizza dough before adding sauce and veggies, toss with veggies and roast them, spread it directly on fresh baguettes, or eat it by the spoonful. The possibilities are endless!