Roasted Garlic

This is one of my favorite ingredients. So simple, so versatile. You can spread it on toasted baguette slices, mix in with mashed potatoes or rice, the list goes on….
ROASTED GARLIC
Fresh garlic
olive oil
kosher salt
Cut top of garlic heads off, about 1/4 inch of the cloves should be cut off.
Set on a sheet of aluminum foil, drizzle with olive oil (about 1 T per head), and sprinkle with salt.
You can also sprinkle with fresh rosemary or other herbs at this point if desired.
Bring foil up and enclose garlic, making sure edges are crimped together tightly.
Bake at 400 degrees for about 45 minutes.
Cloves should be carmel in color, but not burnt, and you should be able to pierce the cloves easily with a knife. Let cool slightly.
I use a small spatula thingy to get out every bit of garlic from the skins, but you can also just squeeze the whole head from the bottom. You can either use the cloves whole or mash into a paste.
I do a big batch of 12 heads occasionally and freeze some in small freezer bags.
When needed, I just microwave it for 30 seconds and it’s ready to go.
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