As previously discussed in my 3 simple staples in your pantry now post, I mentioned how garlic can be used in so many different ways. One of my favorite ways to use garlic is to roast it. Roasted garlic is so sweet and full of depth and this super simple technique will be a game changer for your recipes.
Start by but cutting off the top of the whole clove of garlic. Just cut enough to expose the cloves and discard the tops.
After you have sliced the top off you can place the whole bulb into a square of tinfoil and drizzle olive oil over the exposed clove. Lightly pull up the corners of the foil leaving the top loosely closed to leave a vent.
Now the key is in the low and slow baking. It’s not super low, but 350 for around 45 minutes is the right mark for making the perfect roasted garlic. You will know when it’s done because you are going to smell the amazing aroma of this sweet roasted garlic. Once you remove it from the foil, this is what you get. A soft and sweet creamy little gem.
At this point or when you’re ready to use, you can squeeze it right out of the skins directly into your dish. The garlic will be extremely soft and creamy.
This garlic will be so sweet you could eat this as is and it would be amazing. It’s so soft you can spread it with a spoon.
Ingredients:
1 head of garlic
olive oil
Directions:
Slice the head of garlic lengthwise (shown above)
discard top and place bulb into a piece of tinfoil
pour olive oil over the top and close the foil leaving a little vent at the top
bake for 45 minutes and let cool. Once cool squeeze right from the skins into whatever you like
