Roasting Garlic
Posted
Fri, 01/16/04
I love garlic in most savory dishes. Lately I have been using garlic from a bottle, which is rather powerful. I also make my own garlic butter, but roasting garlic is also a handy way of making spreads for use in salad dressings, soups, sauces, dips and other spreads:
Roasted Garlic
10 medium garlic bulbs
Preheat oven to 400-degrees F. Arrange garlic bulbs on a baking sheet; sprinkle with olive oil. Bake for forty minutes to one hour, or until garlic is soft and squeezable. Remove baking sheet from oven and allow to cool before using. Suggestions: Peel roasted garlic and spread on breads or crackers.
Alternate Method: Cut off the top third of a garlic clove, saving it for another use (such as Garlic Butter). Rub the head of garlic with olive oil and then place it on a sheet of aluminum foil. Drizzle on a bit more olive oil, and sprinkle with a pinch of salt and black pepper. Top with a thin slice of butter. Seal foil; roast in a 400-degree F oven until the garlic is soft, about forty-five minutes. Remove "paper" skins before use. Roasted garlic can sometimes be served whole, pulp-squeezed onto French bread before baking or added to pasta sauces when mashed into more olive oil and butter. Roasted garlic can also be used in salad dressings.
Recipe and tip from All-American Vegetarian.
Tags: Dips, Dressings & Sauces;
Garlic
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