October 10, 2010

Roasted Garlic


The simple act of roasting an entire head of garlic in olive oil and a bit off salt  is wonderful. Every clove holds a soft, spreadable, completely mild scoop of garlic, perfect for slathering onto crusty Italian bread, or, as in our case, the crusts of our deep dish pizza. 

Simply peel a head of garlic to remove the outer layer, keeping it intact. Chop the tip of each clove off, to expose the bulb. Place the head of garlic in a piece of tin foil, then pour a tablespoon or so of olive oil over the garlic head and sprinkle with sea salt. Close the tin foil, wrapping it completely, then bake in a 350 degree oven for 30-40 minutes until soft. Each clove of garlic will slide right out of its casing when pulled gently with a small spoon.

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