Roasting brings out the flavor of garlic.
Roasting softens the bite of fresh garlic. The flavor of roasted garlic is mild and the texture is creamy. Olive oil complements the flavor of the roasted garlic and improves its texture. The garlic provides a depth of flavor to breads, dips and as an addition to meat and vegetable dishes. Roasting requires only minimal effort, as the oven does most of the work. Once roasted, the cloves are easily removed from the skin, saving you the time consuming effort of peeling the garlic prior to use.
Instructions
1. Peel off the outer papery covering from the garlic bulb. Leave only a thin layer of the covering intact so the cloves don't separate from the bulb.
2. Cut off the pointed tip of the bulb with a sharp knife, revealing the flesh of the cloves within. Set the bulb on a baking sheet with the cut end facing upward.
3. Pour 2 to 3 tb. of olive oil over the top of the garlic bulb. Sprinkle with salt and pepper to taste, if desired.
4. Bake the garlic in a preheated 350 degree Fahrenheit oven for 45 minutes. Poke a toothpick into a clove; if it penetrates easily, the garlic is done. Bake for an additional 15 minutes if the garlic is still hard.
5. Cool the garlic for approximately 10 to 20 minutes or until it's cool enough to handle. Squeeze the roasted garlic from the papery covering and into a bowl or onto a serving platter.
Tags: roasted garlic, , flavor roasted garlic, garlic bulb, papery covering