Roasted garlic is the perfect kitchen staple to have on hand for adding to soups, sauces, dressings or as a substitute for butter on bread. Try blending a few cloves with two tablespoons of balsamic vinegar for one of the best oil free salad dressings you’ll ever eat. Vampires won’t even be able to resist.
4 Bulbs of organic garlic
1 teaspoon of olive oil (optional)
pinch of salt (optional)
Preheat oven to 400oF.
Cut a half of an inch off of the top (the pointed part) of the bulbs of garlic and lay cut side up in a heavy baking pan that can be covered (we use a clay garlic baker). If desired, pour about a quarter of a teaspoon of olive oil over each bulb of garlic and a pinch of salt. Cover and bake in oven for about an hour or until the bulbs of garlic are caramelized and soft to the touch. Remove from oven and let cool. Squeeze the garlic out of its cloves into a glass airtight container. Roasted garlic keeps about a week.
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