Roasting garlic is such a simple way to make something taste so special. It’s amazing in dips, spread on toasted baguette, thrown into homemade bread of hummus. If you are going to roast garlic, go big or go home and roast a whole bunch. You can freeze it to use at a later date but if you freeze it make sure you have extracted the cloves first, otherwise when you defrost it you will have a soggy mess.
- bulbs of garlic
- olive oil
- salt and pepper
- tin foil
Pre-heat oven to 350.
With a sharp knife, cut off the tops off the bulbs about 2/3rds to half way in. Rip or cut a square of tin foil for each bulb and place the cut garlic bulbs onto it. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the tinfoil around the sides of the garlic but leave the top open.
Bake in the oven or toaster oven for at least 20-25 minutes until browned on top and the bulb is soft to squeeze.
To use, let cool until around room temperature. With the foil still secure, use your hand to squeeze the cloves (paste at this point) into whatever you are making or reserve for later.