Serves: Makes about ¼ cup
- 2 heads garlic
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
Procedures:Roasted garlic is easy to make and is delicious whisked into a vinaigrette, rubbed under the skin of chicken breasts, spread on sandwiches or crostini, swirled into a steaming bowl of chicken-vegetable soup, or added to freshly mashed potatoes. To store it, cover it with a thin layer of olive oil, cap tightly, and refrigerate. It will keep for several weeks.
- Preheat the oven to 350°F.
- Rub the outside of each garlic head to remove the papery outer skins. Place each garlic head on its side and cut ½ inch off the top. Place the heads, cut side up, in a garlic roaster or small baking dish (a small cocotte or gratin, no bigger than 4 inches, will also do). Drizzle each head with 1 tablespoon of the olive oil. Cover the garlic roaster, or cover the baking dish with aluminum foil. You can also dispense with the dish and wrap each garlic head in a piece of heavy-duty aluminum foil. Roast for 1 hour, or until the cloves are soft when squeezed with a mitted hand. Remove from the oven and let cool.
- Separate the cloves of garlic. Have ready a small bowl. One at a time, pinch each clove at the stem end and then press on the clove to squeeze the softened garlic out into the bowl. Add a pinch of salt and a grinding of pepper and mash with a fork until blended.