Roasted Garlic

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them.
3. 3
   Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served.
4. 4
   Fold up foil so that the cloves are completely wrapped.
5. 5
   Bake in the preheated oven for 1 hour 15 minutes.
6. 6
   Serve each diner a head of garlic and some bread and butter.
7. 7
   Separate cloves.
8. 8
   Hold a clove over a piece of buttered bread and squeeze.
9. 9
   The garlic puree will pop out, like toothpaste from a tube.
10. 10
    Spread and eat.
11. 11
    GARLIC PUREE:
12. 12
    To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes.
13. 13
    Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve.
14. 14
    With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl.
15. 15
    Cover tightly with plastic wrap and refrigerate the puree if needed.
16. 16
    QUICK PUREE:
17. 17
    If you are in a hurry, you may skip the refinement of the sieve.
18. 18
    Simply squeeze the cloves, one by one, over a bowl.
19. 19
    When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed.
20. 20
    It will keep for months.
21. 21
    To keep indefinitely, cover with a film of olive oil.