Best Roasted Garlic
To serve this yummy roasted garlic, we use cocktail forks (gotta have some use for the silly things) to scoop out the cloves of garlic from the head. Then we mash them on warm French bread. The appetizer last night included a wedge of herb Brie next to the head of garlic, and the combination was very nice.
Tips for Using Garlic:
- Do not refrigerate your garlic. Just store it at room temperature, exposed to air, and in a dark place.
- To add subtle flavor to salads from your home-grown garlic, snip off a few inches of the green tops.
- To make cleaning your garlic press easier, don't bother peeling the garlic before pressing. Saves time, too!
- If there is any green sprouting from the garlic clove, cut it off. The taste is bitter, not garlicky.
- 1 head of garlic
- butter (optional)
- fresh thyme (optional)
- Preheat oven to 250F degrees.
- Using a sharp knife, cut the pointed top off the garlic head so that the cloves are just visible through the cuts in the top of the garlic.
- Several hours before serving, put the garlic in the oven at 250F degrees for 20-25 minutes; remove and let cool.
- Just before serving, put the garlic on a heatproof serving dish; garnish with butter and crossed sprigs of fresh thyme, if desired.
- Heat oven to 450F degrees and roast garlic for 5-10 minutes, or until brown all across the top. Serve while still warm.
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