Roasted garlic is one of those ingredients I use a lot–it has a deep and robust flavor that is smooth and not too strong. It enhances just about everything from salad dressings to burgers to meatballs, pizza, crusty bread, marinade for steak…you get the idea.
There are two ways to prepare roasted garlic: in its skin or peeled.
If you opt for in its skin, you can do it with the top on (as shown in the picture) or the top off. When you are ready to use the garlic you gently squeeze the clove and the garlic pops right out of its skin.
Which ever method you use, consider roasting garlic with a rosemary sprig (or your favorite herb) to infuse a hint of herbs.
Roasted Garlic (cutting off the top version)
2 garlic heads
100% olive oil
1 sprig of fresh rosemary
Preheat the oven to 350F.
Prepare the garlic. Peel a few layers of the outer skin of the garlic head/bulb. This will expose the garlic cloves. Do not peel off the skin from the garlic cloves. Use a very sharp knife (bread knife works great) and cut off 1/4 of the top of the garlic bulb, exposing the garlic cloves.
Place the garlic head in a garlic ceramic roaster with the rosemary on top and drizzle each head with 2 teaspoons of 100% olive oil. Make sure the garlic cloves are well covered with olive oil. Add more olive oil if you must. Place the lid on top and bake the garlic in the oven for approximately 40 to 50 minutes. It is very important to check the garlic halfway through the cooking process, you do not want it to burn. The garlic is done roasting when it is very soft, a golden hue, and paring knife can easily pass through the clove. Use the roasted garlic immediately and discard the rosemary.
Don’t own a Garlic Roaster?
Place the garlic in foil and prepare it the same as above. Close up the foil, with the opening at the top to roast. Place the garlic head in a cupcake tray or pie plate and prepare as above and cover with foil to roast.