Friday, July 27, 2012

Roasted Garlic

I roasted three heads of garlic to put in some roasted garlic baguettes for tomorrow's dinner party. This is so easy, I almost loathe to call it a recipe.

Preheat the oven to 350°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Sprinkle with freshly ground salt and freshly ground rainbow pepper. Cover with aluminum foil. Bake at 350°F for 55-60 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

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