Roasted Garlic

There was a period of time when I roasted garlic constantly.   There was always a little container in the fridge of the mellowed creamy stuff waiting to be spread on a piece of ciabatta, tossed with a roasted baby plum tomatoes or added to a cream sauce. Then one day I stopped.   Just stopped thinking about it and doing it.   Well, those days are over and I am a garlic-roasting machine.   Lately, if a recipe calls for minced or smashed cloves of garlic, I substitute the roasted kind.   If the oven is on and there are a few heads of garlic on the counter, I pop them in the oven.   Now there is always a little container in the fridge waiting to be spread on a piece of ciabatta, tossed with roasted baby plum…well, you get what I am saying.   Oh, if you are going to do it, I recommend roasting at least 3 heads, then you’ll have enough in your little container to last a while.  

Ingredients

3 heads of garlic

Olive oil for drizzling

Pre heat oven to 425 ° F.   Cut off the pointed tops of the garlic heads exposing the cloves. Place on a piece of parchment paper or foil big enough to wrap up the heads while roasting.   Drizzle a generous amount of oil over the garlic, place in an ovenproof dish and roast for 45minutes.   Let cool and then squeeze the garlic out into a bowl or little container.   It will be like a paste and a little messy.   Cover with more olive oil and refrigerate covered.   Garlic should keep at least a week if it’s not eaten before.