Roasted Garlic

🥘 Ingredients

• whole garlic bulb 1
• olive oil

1. 1

   Preheat your oven to 400°F (205° C). A toaster oven works great for this.
2. 2

   Peel and discard the papery outer layers of the whole garlic bulb . Leave intact the skins of the individual cloves of garlic
3. 3

   Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves. This exposes the individual cloves of garlic.
4. 4

   Place the garlic heads in a baking pan , cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
5. 5

   Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
6. 6

   Cover the bulb with aluminum foil.
7. 7

   Bake at 400°F (205°C) for 30 to 40 minutes , or until the cloves are lightly browned and feel soft when pressed.
8. 8

   Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
9. 9

   Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.