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ROASTED GARLIC
How to Roast Garlic
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As described here, this is a hearty starter or appetizer, and more tame (less pungent) than you might expect! It’s perfect for the “adventuresome” and especially wonderful when served with crusty bread - and maybe a log of goat cheese for spreading along with the soft garlic, onto the bread. This roasted garlic may be kept for several days, in a tightly lidded jar in the refrigerator, and used in sauces, salad dressings, mashed potatoes, or anything else you like.
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SERVES 6
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6 large heads of garlic
2 tablespoons, extra virgin olive oil
salt and pepper (to taste)
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Remove outer skin of garlic heads and cut tops 1/4 inch so that the cloves are exposed. Place cut side up in a small ovenproof casserole, drizzle with oil, season with salt and pepper and cover with aluminum foil. Bake at 325 degrees for 1 1/2 hours, then remove. Cloves should be soft and spreadable. Serve with toasted crusty bread and brie cheese or use as an ingredient in other recipes.
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Recipe adapted from: The Stinking Cookbook by Jerry Dal Bozzo (Celestial Arts) |
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