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Quick Explanation: Roasted Garlic

This time of year in Florida garlic is locally grown, fresh and cheap so I will be roasting almost every week.  When I roast I do at least 4 or more heads because it tastes wonderful on bread or in pasta. It also makes a beautiful addition to an antipasto tray. The key is never to under cook and use lots of olive oil.

Garlic

Olive Oil

Cooking spray

Salt

Tin Foil

Pre-heat your oven to 325.  Prep the garlic by removing the lose skins and then slicing the top off.

Slice tops off the heads

Then pour olive oil into each head to fill it up, and salt liberally. Cut a large piece of tin foil and spray the inside of the foil with cooking spray to be sure the garlic will not stick.

Next tightly and carefully seal up the garlic in the foil. Then place in the oven, I use my toaster oven to roast garlic most of the time so I don’t have to heat up the whole house with the big oven.

Roast for 1-1.5 hours checking to be sure the garlic is slowly caramelizing and softening.  You can store unused garlic in the fridge for a week at least.

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