There is nothing better than spreading a little roasted garlic over a piece of crunchy french bread. As part of a new ongoing series Kitchen Basics I will share recipes that are fundamental and in many cases used in other recipes. Roasted garlic is great alone but adds a rich flavor to many other recipes. I ended up using this recipe to make Roasted Meyer Lemon and Garlic Chicken and a delicious Garlic Potato Soup, both will be on here soon.
Garlic has such healing qualities. It is rich in antioxidants and is believed be a natural antibiotic. Most of all I love the flavor garlic. Each year the city of Gilroy hosts a Garlic Festival. Someday I hope to visit and experience the tastes of the festival. Can you imagine your breath after a day of tasting.
Roasting garlic is super easy. Take several cloves of garlic and remove the outer layers of the skin, exposing the cloves, leaving them intact. Trim off the top with a knife and place them in a small baking dish. Bake for 40 minutes or until the cloves feel soft. You can also wrap them in foil and set on a baking sheet.
Remove from the oven and let cool enough to handle the cloves. Gently squeeze the cloves to release the garlic.
You can spread some a piece of bread. To store, cover them with olive oil in an airtight container and refrigerate until ready to use.
- 3 heads of garlic
- 1 tablespoon olive oil
- Sea salt
- Preheat oven to 400 degrees.
- Peel outer layers of skin off to expose cloves, but leave intact. With a knife, trim off the end and place in a baking dish. Drizzle with olive oil and sprinkle with salt.
- Bake for 40 minutes, or until garlic is soft.
- Cool enough to be able to handle. Gently squeeze the garlic to release the cloves.
- Store in an airtight container covered with olive oil until ready to use.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g