The Gourmet Mama

I’ve heard about the wonders of roasted garlic for years, but it wasn’t until recently that I actually tried it. I roasted a head while baking bread and it was insanely delicious. Let’s just say that it would not be amiss to make a half dozen at a time. Or more.

We love these buttery cloves on toasty bread or *ahem* just by themselves.

Roasted Garlic

makes 1 head

1 head of garlic
1 Tblsp. olive oil
tinfoil

Use a knife to cut the tops of the cloves in the head of garlic. Put in a ramekin or muffin tin (muffin tins are great if you want to do a bunch at a time) and drizzle the oil over top. Crunch a piece of tinfoil over the top of the garlic, covering it completely and tucking the sides down.

Roast for 15-25 minutes, checking frequently to see if the cloves are done. They should be soft on the inside, with just the hint of crisp at the edges. Cool slightly and squeeze out the delicious paste onto anything your heart desires.