Roasted Garlic

Roasted garlic is amazing, it is the most delicious little package of creamy yumminess! I LIKE GARLIC! If I didn't say that my Ukrainian family would shun me.  My great uncle Matt used to carry around raw peeled garlic in his jacket pocket and hand it out to us kids calling it "Ukrainian Candy". Blech! Raw garlic is not the most appetizing.........now roasted garlic, and pickled garlic from the bottom of the pickle jar, that's another story!

METHOD

STEP 1: Preheat oven to 400°F. 

STEP 2: Cut 1/4-1/2" off the top of the garlic head exposing each individual clove.

STEP 3: Peel away the excess outer layer of bulb skin making sure to leave the bulb intact.

STEP 4: Drizzle with olive oil and coarse salt.

STEP 5: Cover with tin foil (not shown) and bake for 30-35 min until cloves feel soft when squeezed.

*Note: the cloves would be a lot creamier if the bulbs weren't so frekin old - use fresh when possible!

 

Once cooled, the possibilities are endless......squeeze the cloves out of the skins and add to anything you can dream up! I like to add the goodness into dips, soups and pasta sauces or mix with butter or sour cream to top potatoes like we did, pictured below.  You can't beat roasted garlic spread on a fresh loaf of crusty bread though.  In the end, it's your choice how to eat the good ol' ukrainian candy! Enjoy :)