Garlic is a wonderful, magical food, wouldn’t you agree? My love of garlic almost certainly comes from my dad who was the gourmet cook in the family. Roasted garlic was one of my favorite pre-dinner appetizers that he would make. I remember the nights when we had roasted garlic as being relaxed and slow. Garlic takes some time in the oven, so it was made when there wasn’t any rush to be anywhere else but home and was often a precursor to a warm summer night of grilling and dining outdoors. Roasted garlic meant un-rushed time with family and friends and the opportunity to savor and and enjoy good food.
Roasted garlic cloves are a softer, milder version of their spicy raw selves. Spread them over crackers or bread for a delicious appetizer or mix into spreads, dressings or dips for delicious flavor. Unlike raw garlic, roasted garlic won’t hurt your stomach so eat as much as your heart desires!
- Preheat your oven to 400°F.
- Peel off most of the outer layers of the garlic, leaving behind a single layer and keeping all of the cloves intact.
- Chop off the top most part of the head of garlic, exposing the cloves. If a few around the edges of the garlic head don't get cut, that's okay.
- Drizzle olive oil over the head of garlic, 1-2 tsp's, letting it seep into the exposed cloves.
- Wrap each head of garlic individually in aluminum foil and roast in the oven for about 40 minutes. My husband's rule of thumb is that once you can really smell the garlic, give it 5 more minutes before pulling out of the oven. The garlic should be soft enough to spread with a butter knife.
- Let the garlic cool slightly and then serve immediately or store in the refrigerator.