Garlic is my favorite. It goes in everything savory. Recipe calls for 2 cloves? I add 6. I love it. I also love roasting it. Roasting garlic mellows out the flavor, gets rid of that spicy kick that raw garlic has, and makes it soft, slightly sweet and caramelized and spreadable. Yes, spreadable. As in on a warm, toasty, french baguette. With brie cheese. And a drizzle of balsamic. Are you drooling yet? Because I am.
It is so easy to make and having a bunch of it pre-made (it freezes well), makes it easy to throw into soups, dressings, sauces, smearing on toast, adding to bruschetta… anywhere you would use raw garlic and more.
Just remove any loose skin and cut the top off exposing the cloves.
Drizzle with a little EVOO.
Pop them in the oven. 45 minutes later you have beautifully caramelized garlic ready to become a part of another delicious recipe or simply spread on some toast.
- Pre-heat oven to 400F
- Peel off the outer layers of skin leaving the cloves attached.
- Cut off the top exposing a little bit of each garlic clove.
- Drizzle with 1 TBS olive oil per head of garlic so that it seeps down into each individual clove and sprinkle with a pinch of sea salt
- Place tightly in foil and bake for about 45 minutes or until it can be easily pierced with a fork.