Roasted Garlic
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Roasted Garlic
As Christmas draws closer, I wanted to take the time to share another one of my favorite garnishes… roasted garlic. I can barely get myself to call this a recipe since the instructions are no more complicated than making toast. Even so, I’ll share all the how-to’s so you can make your own roasted garlic this holiday (or anytime of year).
While raw garlic has a harsh bite that not everyone prefers (we personally love garlic but to each his own), roasted garlic is mild and almost sweet. It’s bound to be enjoyed even by those who don’t prefer garlic (or at least I’d love to believe so). We like to serve roasted garlic whole as an addition to a charcuterie board, smeared on a toasted baguettes, added to sauces and dips and our favorite savory dishes. You can even reserve the remaining cooking oil as a salad dressing or reuse to sauté vegetables for another meal.
Ingredients
2 cups garlic, peeled (I cheat and buy pre-peeled garlic)
1 cup Extra Virgin Olive Oil
Instructions
Peel garlic cloves (or purchase pre-peeled garlic like I did).
Place peeled garlic in an oven safe baking dish.
Cover garlic with olive oil.
Bake at 350º for 30 minutes or until caramelized and fork tender.
Gift it
If you just can’t get enough… share it! I’m always looking for a great host/hostess gift this time of year. Roasted garlic is adorable tied with a bow and gifted in a basket along with pasta noodles, a favorite past sauce, fresh bread and a tea towel. To “wrap” roasted garlic, I like to place garlic in a widemouth mason jar and top with a bamboo lid. Tie with your favorite cotton ribbon and its ready to be gifted.
