I love garlic. It is spicy when it is raw and as you cook it, it becomes sweeter. You can use for a lot of things. In my family, we mainly use it on crostini with goat cheese, kalamata olives and roasted red peppers. It is also a great way to get garlic evenly distributed over a pizza, instead of scattered pieces. Depending on what you are using the roasted garlic for, you can individually take the cloves out with a knife. The other option is to simply squeeze it out. Squeezing it out, is probably the easiest way.
1 medium head of garlic
1 teaspoon olive oil
- Preheat the oven to 425F. Cut the top 1/2 inch off the head of garlic (you want most of the cloves to be exposed). Drizzle with a teaspoon of olive oil. Wrap in tin foil.
- Place the tin foil wrapped head of garlic directly on the oven rack, for 35 to 45 minutes.
- Remove the garlic from the oven and cool for 10 minutes, still wrapped. After 10 minutes, unwrap it and serve.