When garlic is roasted, it becomes mild and soft enough to spread over bread or crackers. For additional herb flavor, place a sprig of fresh thyme over the cut surface of the garlic before roasting. Roasted garlic can also be used to flavor cream of potato soup. Simply roast as directed. When cool, squeeze the garlic from the skin into the soup and puree the entire mixture. One whole head or bulb of garlic will flavor 6 to 8 quarts of soup.
- 4 whole garlic heads
- 1/3 cup water
- 1/4 cup olive oil
- Sliced French or Italian bread
- Cut off the top of each garlic head (the end that comes to a closed point) so that each clove is exposed. Place with cut side up in a small ungreased baking dish; pour water around garlic.
- Cover and bake at 350° for 1 hour or until garlic is very soft. Cool for 5 minutes. Slowly drizzle oil into the center and over each garlic head. Remove soft garlic from skins; spread onto French or Italian bread or over cooked meats or vegetables. Yield: 4-6 servings.
Originally published as Roasted Garlic in Birds & Blooms February/March 1996, p55
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