Recipe by The FruitGuys
INGREDIENTS
1–3 heads of garlic
Olive oil
Method 1: Individual Cloves
This method is more time-consuming up front, but cooks faster and yields more garlic.
PREPARATION
- Break apart garlic heads. Separate cloves, and discard any loose skin, leaving “jackets,” or immediate layer of skin.
- Trim off tough edge (non-tapered end) of each clove.
- Drizzle cloves with enough olive oil to lightly and evenly coat, then spread out on a parchment-lined baking sheet.
- Bake until cloves yield to gentle pressure, usually 25–45 minutes depending on clove size. Let cool, squeeze roasted garlic from each clove skin, and use as a spread, toss with pasta, or add to a variety of recipes.
Method 2: Whole Head
This method takes a bit longer but is nice if presentation is a factor.
PREPARATION
- Remove any loose outer pieces of skin, but keep garlic head intact.
- Slice off the top (tapered) end of the garlic head (about 1/2 inch, exposing the tops of the individual cloves).
- Put head in the center of a sheet of foil, drizzle olive oil on top, and rub gently to distribute evenly.
- Sprinkle lightly with salt, and gather foil up around bulb into a pouch (you can usually fit 1 to 3 heads in a sheet of foil).
- Place in the oven and bake until a paring knife slides easily into a clove—usually 35–60 minutes, depending on clove size (if exposed garlic is browning too quickly, reduce heat—don’t let it burn!).Roasted heads may be served warm or at room temperature.
- Garlic can be scooped out with small spoons or knives and spread on bread, or served with bruschetta, cheese, olives, etc.