Roasted Garlic

The fastest, easiest way to amaze your friends with incredible whole bulbs of roasted garlic

1. Preheat the oven to 400°F.

2. Peel away the outer layers, leaving the skins
of the individual cloves intact. Cut off 1/4 to a 1/2
inch of the top of cloves, exposing the individual
cloves of garlic.
3. Place the garlic heads in a baking pan.
Drizzle a couple teaspoons of olive oil over each
head; make sure the garlic head is well coated. Cover with 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. Use a 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 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.