How to: Roasted Garlic

Once you try this... you are going to come over here and kiss me on the mouth!

{Please excuse my garlic breath!}

Roasted garlic is my new favorite thing. I had no idea what I was missing until I tried this a few weeks ago. So far I've added it to sandwiches, grits and just spread a chunk of it on a piece of savory toast. Yeah, it's that good. The possibilities of this simple little trick are endless. Try using roasted garlic instead of fresh cloves in pesto or other sauces, hummus or other dips, as well as all of your favorite casseroles or soups. Then come back and thank me. :)

How to Roast Garlic

Roasted Garlic

Whole garlic head(s)

Olive oil

Sea salt

Preheat oven to 400°. Peel the outer layers of the skins off but leave the skins around each clive alone. Next, cut the top parts off of each clove off, about 1/4th of an inch, and leave the stem side alone.

Place the head of garlic in aluminum foil, cut side up. Drizzle with olive oil and sprinkle with sea salt. Wrap foil up and place on a baking sheet, cut side up. If you are doing more than one head of garlic {which I highly recommend!} you can place them in a muffin tin or a small baking dish also.

Bake for 40 minutes. Remove from oven. When cool enough to handle, squeeze garlic cloves right out.

That's it! It's easy as pie. Wait, is there such thing as garlic pie? There should be! 

Oooo, speaking of garlic pie.....try this on a grilled pizza! Yeah, that's next on my list to try! But seriously, stay tuned for a few super yummy recipes staring this little guy. Roasted garlic, he's really neat.