Roasted garlic...

This is one recipe you HAVE to try if you like garlic. It's great after it's cooled a little and eat it straight, just pop it right out of the skin. I tend to get carried away with eating it right away.


Roasted Garlic Recipe

1 Preheat the oven to 400°F.

2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3 Place the garlic in foil. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Sprinkle with pepper. Close it with the aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.