By Chef Colombe
Roasted garlic is one of those things that can enhance mayonnaise, hummus, or dressing. It can be smeared on a piece of grilled chicken or incorporated into a savory sauce. It can also be spread on flatbreads and eaten by itself. In any event, it’s simple and can add life to a lot of things you eat.
Yield: 1¼ cups
4–6 bulbs fresh garlic
Extra virgin olive oil, for drizzling
- Preheat oven to 400°F.
- Peel away outer layers of garlic bulb skin, leaving skins of individual cloves intact. Trim ¼ to ½ an inch off the top of the bulb, exposing individual cloves of garlic.
- Place garlic bulbs in baking dish. Muffin pans work well for this purpose. Drizzle a couple of teaspoons of olive oil over each bulb, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.
- Bake for 35–40 minutes or until cloves feel soft when pressed.
- Allow garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut skin slightly around each clove. Use cocktail fork or your fingers to pull or squeeze roasted garlic clove out of their skins.