Roasted Garlic

Roasted Garlic Two Ways

Whole heads: Especially delicious served with Camembert cheese on bread. mmmmm.....

• Cut each head evenly in half (around the equator).
• Place in a baking dish about the same depth & width as the amount of garlic you're using. For one or two heads, I use a small corningware dish & put it in my toaster oven. You can sort of squeeze them in there if you need to.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Add 1 Tablespoon of water for each head of garlic.
• Cover dish with aluminum foil and bake at 400 for 45 minutes to an hour until the cloves are golden, tranluscent and very soft.
• If you check them and they're not done, add a little more water before covering with foil again. If the outside cloves start browning or getting crunchy, it's overcooked!

Peeled Cloves: These are great thrown on pizza, mashed with camembert cheese as a bread spread, put into mashed potatoes, added to pasta sauces... they should keep a few days in the fridge. I would generally do whole heads unless you have a huge container of peeled garlic you are trying to use up.

• Spread cloves on a baking sheet and toss with olive oil, salt and pepper
• Put the sheet in the oven at 350
• Check often to make sure the cloves aren't browning. Stir them once they have started to cook.
• If they are browning but don't seem quite done, throw some water on the sheet.
• The cloves should be golden, soft and translucent