Wednesday, June 3, 2009

Roasted Garlic.

4 Bulbs of garlic
Olive oil
Kosher salt
Non stick aluminum foil

For roasted garlic, I roast four bulbs at once. Cut the top of the bulb off exposing all the cloves. Place on a non-stick aluminum foil, then add two tablespoons of olive oil and sprinkle with kosher salt. Close the aluminum foil air tight at the top. Bake for 25 minutes at 350 degrees, remove from oven and let sit for 10 minutes. You can place these in an airtight container and refrigerate.


1 comment:

  1. This garlic looks so pretty...can you say that about garlic? My grandmother used to smother her food in garlic, often just fresh and raw. She reeked of garlic, which saying that to her would have been a compliment. When I smell garlic, I think of her. Isn't that funny?



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