Roasted Garlic

24 04 2010
Roasting garlic gives it a mellow almost nutty taste. You can store whole heads of roasted garlic in the refrigerator for weeks and in the freezer for months. It is great to have on hand. Try spreading some on toast and topping with my Tomato and Basil Bruschetta Topping or use roasted garlic in my Wild Mushroom and Garlic Frittata recipe. You can roast the garlic using plain extra virgin olive oil, but why not try a nice infused olive oil like EVOO’s Tuscan Herb oil.

6 heads garlic

3/4 cup extra virgin olive oil

Preheat the oven to 4oo degrees. Cut the top quarter off each head of garlic. Place the heads on a piece of aluminum foil. Pour extra virgin olive oil over the garlic cloves, seal the aluminum foil and roast in the oven for an hour. Cool to room temperature, wrap in a plastic bag and refrigerate or freeze.

When ready to use, squeeze the individual cloves and they will pop out of the skins. Then spread on bread, pizza dough or mash and add the paste to sauces, dips, stews and soups.




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