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Many of my recipes call for roasted garlic, as it is milder than raw garlic. It can also be served as a spread or mezze with toasted baguettes and olive oil for dipping.

Ingredients

(ingredients)* 1 head garlic

• 2 T extra virgin olive oil
• (amount) { } % %(ingredient)aluminum foil

Procedure

(prodecure)# Preheat oven to 350F.

1. Remove the outermost layers of skin from the head of garlic. Cut the top {1/4}” off the head of garlic to expose the cloves. Do not peel further.
2. Place in the center of a double layer of aluminum foil and drizzle with olive oil, making sure that the top of each exposed clove is coated.
3. Fold aluminum foil into a packet around the garlic, place on a cookie sheet (to catch any drips), and bake for about one hour. Garlic should be golden and fragrant when done.
4. Allow head to cool slightly. Remove the cooled garlic paste from the head by cutting off the stem end and squeezing the paste from each clove into a small bowl; discard the skins. Mash the garlic paste with a fork or back of a spoon until smooth. Use paste as desired. Alternately, use a fork to scoop whole garlic cloves out of the paper skin.

Serving suggestions

Serve hot or at room temperature with olives and fresh ch{e\}vre, or use as an alternative to raw garlic in recipes where a milder garlic flavor is desired.