Roasted Garlic

Two methods for roasting garlic, each yielding a slightly different result. The olive oil method produces richer, more complex garlic with nutty caramelized notes. The whole bulb method yields a cleaner, sweeter garlic with a purer flavor.

• 1 head of garlic
• Olive oil

1. Preheat oven to 375°F.
2. Remove loose outer papery skin from the head of garlic, leaving the cloves intact and individually wrapped.
3. Slice off the top of the head to expose the interior of the cloves.
4. Place the garlic on a sheet of foil. Drizzle olive oil over the exposed cloves, allowing it to seep into the cuts.
5. Wrap the foil tightly around the garlic.
6. Roast for 45 minutes, until the cloves are completely soft and golden.
7. Let cool slightly, then squeeze from the root end to extract the roasted garlic.

• 1 head of garlic

1. Preheat oven to 375°F.
2. Remove loose outer papery skin from the head of garlic, leaving the cloves intact and individually wrapped. Do not cut the bulb.
3. Wrap the garlic in foil.
4. Roast for 45 minutes, until the cloves are completely soft.
5. Let cool slightly, cut off the root end, and squeeze to extract the roasted garlic.

• Store roasted garlic in an airtight container in the refrigerator for up to one week.
• Cloves should be completely soft and spreadable when done. If resistant, return to the oven in 5-minute increments.
• For the olive oil method, the leftover oil is excellent for bread dipping or sautéing.