Recipe: Roasted Garlic
While the idea of eating 4 heads of raw garlic sounds insane, eating a puree of 4 roasted heads of garlic is pure heaven! Roasting garlic sweetens and mellows it’s otherwise pungent flavor, and makes an incredible puree perfect for crusty bread, salad dressings, or a robust soup.
Ingredients
4 whole heads of good quality fresh garlic
a little olive oil
sea salt
Preparation
1. Preheat oven to 425 degrees. Remove any extra loose paper from the heads of garlic. Using a sharp knife, chop the top 1/3rd off, and discard.
2. Drizzle a little olive oil over each head, and wrap, cut side up, in a foil pouch. Roast for 45 minutes until garlic is completely soft and browned.
3. To serve, squeeze out each clove of garlic into a small dish and mash with the back of a spoon. Season with a little sea salt and enjoy smeared across a toasted baguette. Thin with a little extra olive oil and swirl into soups for a rich flavor boost.
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