Roasted garlic is 2 to 4 times milder than raw garlic. Roasting creates a deep, sweet, nutty flavor. Spread on bread, add to a dip, salad dressing, soup or vegetable; especially nice on a baked potato. Roasted garlic spreads like butter with a creamy, subtle taste.
- 4 each, whole garlic bulbs
- 1/2 cup extra virgin olive oil
- Water, as needed
Cut off the top of the garlic bulbs using a serrated knife. Mix garlic bulbs with olive oil, coating completely. Place garlic and olive oil in a four inch deep pan or casserole dish. Add a splash of water. Cover with lid. Place in preheated oven at 325 degrees. Cook until garlic is soft and light brown, approximately 1.5 hours.
Spread roasted garlic on sliced crusty bread; top with goat cheese and kalamata olives. What other ways do you enjoy using roasted garlic?