Roasted Garlic

Directions

1. 1
   Preheat the oven to 375.
2. 2
   Remove the outer papery skin of each head of garlic, but keep the cloves connected.
3. 3
   Cut off the top, about 1/2 inch of the stem end, so that the tips of the topmost cloves are cut flat across.
4. 4
   Place the heads of garlic in an oiled baking dish and cover with foil.
5. 5
   Bake until the cloves are soft to the touch, about 40 minutes.
6. 6
   Cool.
7. 7
   To use: With gentle pressure from the bottom, the root end, squeeze the softened garlic cloves out of the husks.
8. 8
   You can squeeze the roasted garlic out of the whole head or out of separated individual cloves.
9. 9
   Roasted garlic will keep in the refrigerator for about 2 weeks.
10. 10
    Serve warm bread with a small dish of olive oil for dipping and a head of roasted garlic for squeezing.
11. 11
    Make Roasted Garlic Butter (page 236).
12. 12
    Use in cooking when you want a mellow garlic flavor.