- 6 large heads fresh garlic
- 3 teaspoons extra virgin olive oil
- ⅛ teaspoon sea salt
Preheat the oven to 375 degrees. Cut the tops off the heads of garlic, about 1/3 inch, to expose the cloves of garlic.
Place the 6 whole, cut garlic heads into a baking dish to fit. Drizzle 1/2 teaspoon of oil over each head of garlic, sprinkle with salt. Cover tightly with heavy foil. Bake for 40 minutes, will be slightly softened. Uncover and place back in the oven for about 20 minutes, until softened and golden brown. Cool slightly, and squeeze the garlic from it’s papery exterior into a small bowl.
The softened whole garlic is now ready to use in recipes. To hold it in the refrigerator, drizzle some olive oil over it and store in a tightly covered container.
Look for fresh garlic at gourmet shops and farmers markets in the late summer and early fall for the freshest crop.
Add some fruity olive oil to the mashed roasted garlic with fresh cracked pepper and sea salt. Use this as a dip.
Be creative and add your favorite flavors … chopped artichoke hearts, minced olives, mashed white beans or roasted peppers.