Saturday, October 11, 2008

Roasted Garlic

Roasted Garlic has so many great uses. Because of it's mild taste and soft texture, it can be spread on toasted garlic bread, mixed into guacamole, stirred into pasta sauces, spread on chicken, etc... There are so many uses for this wonderful and healthful treat. Roast a couple of heads while you have a casserole baking and store them in an airtight container in the fridge for a week or so.

You'll need:
Head of Garlic
Extra Virgin Olive Oil
Basil (if desired)
Heavy Duty Aluminum Foil

Preheat oven to 400. Peel just the outer papery layer of skin off the Garlic Head. Using a paring knife, horizontally slice off just the tips of each clove, so that the inside is slightly exposed.

Set it on a square of heavy duty aluminum foil, drizzle with Extra Virigin Olive Oil and (if desired) sprinkle with a little basil. Bring up sides of foil and fold edges to seal, leaving some room for air circulation.

Bake in a 400 degree oven for 40-60 minutes, test with a knife or by pressing to see if its done. It should be soft. Let it cool completely, then just sqeeze the garlic from each clove. Store in an airtight container and use within about 1 1/2 weeks.


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