RECIPE BOX
Roasted garlic is wonderful when spread on good bread. Or it can be used for flavoring in sauces and dressings. Below is a method more than a recipe. It's just the way most people roast garlic.
Garlic roasters are available at art shows, ceramists love to make them. You can also get them at kitchen shops. They make nice gifts.
However, you don't really need one. You can use muffin tins to roast garlic, one cup for each bulb of garlic. Or, you can use a pie plate or any other baking tin. Just make sure the garlic is well coated on top with oil, and wrapped tightly in foil.
Roasted Garlic
1. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
2.
Using a knife, cut off 1/4 to a 1/2 inch off the top of the bulb, exposing each of the individual cloves of garlic.
3. Drizzle a couple teaspoons of olive oil over each bulb. Smear it around with your fingers to make sure the garlic bulb top is well coated.
4.
Wrap the bulb with aluminum foil.
Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
5. Allow the garlic bulb to cool enough so you can touch it. Use a small knife to slit the skin slightly around each clove. Serve warm.
You should be able to squeeze the clove out of its skin, or dip it out with a table knife tip.
