Roasted garlic adds a sweet, mellow, caramel flavor to soups and salad dressings.
Roasted garlic adds a sweet, mellow, caramel flavor to soups and salad dressings. It also can be served as an appetizer spread for crackers and focaccia. Roasting garlic is simple.
1. With a sharp knife, cut off the pointed top portion from 1 medium head of garlic, leaving the bulb intact but exposing the individual cloves.
2. Place in a small baking dish or custard cup; drizzle with two teaspoons olive oil. Bake, covered, in a 325 degree F oven for 45 to 60 minutes or until the cloves are very soft.
3. Set aside until cool enough to handle. Squeeze garlic paste from individual cloves and use as directed in recipes, or serve garlic bulbs whole on an appetizer platter.
Do you know how to roast garlic? Believe me, this is something you want to know. To start, cut off a half inch from the top of the bulb to expose the ends of the individual cloves. Then, while leaving the bulb hole, remove any loose papery outer layers. Place the bulb on a square of heavy foil and drizzle with a little olive oil. Fold the foil up and around the garlic bulb to enclose it. Roast the foil pack in a 425 degree oven for 25 to 30 minutes or until the cloves are soft. When cool enough to handle, squeeze the garlic out of the individual cloves. And there you have it. Deliciously sweetened garlic, ready to put on pizza, in mashed potatoes or spread on Cristini.