Once you roast garlic you will never go back. It will be something you just have to do once in awhile—if just for the aroma.
I roast garlic to put into mashed potatoes, to make Tuscan White Bean Crostini and to tuck onto an appetizer plate next to a wedge of Cambazola. I just said ‘yes’ to teaching a one hour class to a room of professional women—their well-earned lunch break. Guess what the topic is? Easy to assemble appetizers for the holidays. There will be no oven, no kitchen facilities and honestly these hard-working women simply need some great go-to appies for the holidays. Which is where I come in. And bring roasted garlic.
This will be just one of approximately 10 appetizers I plan to present. On a fancy plate: 2-3 heads of roasted garlic, a generous wedge of Cambazola cheese and really good artisan bread. You can use rosemary bread or something from a nearby bakery—even a baguette will do the trick. Slice into smallish pieces and serve next to roasted garlic and cheese. Just for show: I often drizzle some extra olive oil over the garlic right on the plate.
Now. How to:
- Peel off a few layers of garlic skin, then ‘top’ them by cutting off 1/3 inch off the pointed end of the garlic.
- Place on foil. Drizzle/lube with olive oil. Sprinkle with kosher/coarse salt.
- Wrap completely in foil, place in 350 degree oven for 1 hour.
For smashed potatoes, crostini or mixing into stuffing: squeeze out cloves like you are squeezing a tube of toothpaste and add to blend. Roasted garlic keeps in your fridge for up to a week. Though mine never lasts that long.