I thought I would do a quick little something on roasted garlic because honestly, is there anything that SHOULDN’T have garlic in it?? That would be a hard NAH. But also, because I realized that about half of my blog posts thus far have included roasted garlic. Now, obviously you can always sub fresh garlic or garlic powder, but I really, truly believe that roasted garlic provide this depth of flavor that you can’t get from anything else.
You can use much more of the roasted garlic as the roasting process pulls out some of that harsh flavor that you taste with fresh garlic - I will use an entire head of roasted garlic when topping pizzas or adding it to dips.
yields: ¼ cup mashed garlic prep time: 2 minutes cook time: 40-45 minutes
1 head of garlic
Olive oil, to drizzle
Preheat the oven to 400°.
Cut off the top end of your head of garlic, making sure to expose the tips of each clove. Lightly drizzle the top with olive oil. Wrap the entire head of garlic in tin foil.
Roast for 40-45 minutes, or until the garlic is soft to the touch.
Be careful when handling the garlic, it will be extremely hot! When it is done, open up the tin foil to let air in and let it cool until you are able to handle it.
Gently squeeze all of the garlic out of its skin and into a bowl.