One of my favorite tastes is roasted garlic. I love the way the whole house smells just when the garlic gets going in the oven, but this is so easy, you can do it on the grill if you are already out there grilling other things and you don’t want to heat up the house with the oven on.
Roasted garlic is delicious served with some flatbread or crackers. Once roasted, the garlic becomes soft and spreadable, like butter. It also sweetens and becomes mild so you don’t have to worry about a bitter garlic taste or “agita”, aka Italian heartburn.
You can also use roasted garlic as an ingredient in other things, as Rachael does with a few of her dips:
To roast garlic, preheat the oven to 400 degrees F. Take a whole head of garlic-any kind-could be regular or could be what they call “elephant garlic” which is the giant head with huge cloves. Elephant garlic tends to be more mild and I have only ever served it roasted-I would not use it as a normal substitute for regular garlic as it is almost too mild. If using a regular head, cut off the top of the whole head in a clean line. Don’t peel the garlic. If using elephant, skip that step. Drizzle EVOO over the whole head and then sprinkle it with salt.
Wrap or even double wrap the garlic in Aluminum foil and stick it in the oven or on the grill and leave it for 45 minutes. When you unwrap the garlic, it will be, as they say, “like butter.”
You can serve it rustic style and let people pop the cloves right out of the skins or you can do it for them and mash it up a little first. Either way, it’s delish!