Roasted garlic is everywhere these daysin crackers, cheese, salad dressings, and pasta sauces. This is where it all begins.
You can multiply this recipe to make as much as you need. Each head will yield about one heaping tablespoon of puree. A great way to serve roasted garlic cloves is as an accompaniment to bread.
Offer the roasted cloves in one small dish and a high-quality extra virgin olive oil in another. Diners can dip the bread in olive oil, then smear a clove of garlic on it. Heavenly!
1 head garlic
1 teaspoon extra virgin olive oil
1. Preheat the oven to 425F.
2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.
3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to one month.
Adapted from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002). Copyright (c) 2002 by Andrea Chesman.
Adapted from The Roasted Vegetable, by Andrea Chesman (The Harvard Common Press, 2002).