Roasted garlic is SO easy to make. It can be used alone as a topping for bruschetta, pizza or grilled vegetables. As an ingredient buried in a complex dish, it adds an earthly sweetness, not the bite of raw or lightly cooked garlic.
- Take the whole bulb of garlic and chop the top part completely off about 1/4" from the top, exposing the cloves. If you aren't sure which part is the top...it's the skinnier end of the bulb.
- Set the bulb in an oven safe dish lined with aluminum foil. Drizzle with a generous amount of olive oil - about 2 tablespoons.
- Liberally salt and pepper it and pop it in a 400 degree oven for about 45 minutes or until you see a deep caramelized color.
The cloves will just pop right out of the skin and you can then smash it all together and add it to your favorite pasta sauce or simply spread on some crostini!