Aah…roasted garlic. So quick, so foolproof as to be almost unworthy of mention. Like caramelised onions, alchemy occurs in the cooking of it, taking something that has a bit of a bite and mellowing it into something milder and sweeter.
And the humble garlic makes it look so easy, yet I, personally, am convinced that this little flavour powerhouse should be awarded medals and thanked at the Oscars.
Once made it can be added to all manner of things: pasta, pizza, stews, spaghetti…or just spread on toast or a baguette for instant deliciousness.
All you need to do is take a head (or two) of garlic. Slice the top off and put it in a piece of foil. Drizzle with olive oil and bake in a 350 oven for about 45 minutes. Simple as that.
Gently squeeze the base of the garlic cloves and they should pop out nicely. Not always though, sometimes it squirts out in a bit of a mushy mess. Not a big deal, just a bit untidy… roasted garlic should be forgiven its little idiosyncracies.
