Roasted Garlic

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Roasted garlic has to be one of the easiest, versatile and most delicious things on the planet. Like I told my friend Amanda on Friday night, "It's like eating flavored butter without all the calories." If you've never tried it you are missing out, my friends. How can you use it? Let me count the ways. Literally.

1. Spread on warm bread or stirred with olive oil for dipping chunks of bread. *Sigh*
2. Pureed into dips. I know a lot of you out there are big fans of hummus! Also try it with soft cheeses, sauces and dressings.
3. As part of an appetizer tray. Set whole roasted heads out right along your cheese wedges, tomatoes, roasted peppers, crusty breads and crackers.
5. As a pizza topping.
6. Rubbed onto pizza crust, or bread toasted for bruschetta.
7. Added to mayonnaise. Divine.
8. Kneaded into homemade bread dough.
9. Mashed into potatoes.
10. Scrambled into eggs.

Drooling yet?



The best part about roasted garlic is how easy it is to make. A bit of oil and a sprinkle of salt and you're ready to go. It can be kept in the fridge for up to a week (if it lasts that long), and it can be frozen. One option is to puree it after roasting, and drop it into ice-cube trays, a tablespoon at a time. The other option is to freeze the cloves whole, but tossed with olive oil before popping them into plastic bags. You can always poor oil over the cloves in the bag, and later you'll have wonderful roasted garlic and garlic-infused olive oil.

The possibilities and uses are endless. And one can never have too much garlic! How would you use it?



Check out these directions at howtoroastgarlic.net. Doesn't get much easier than that, does it?