I could eat this stuff like candy. Once roasted it spreads like butter and is perfect on crostinis, crackers or served alongside pork or beef. I also love adding a thin layer of hummos on top of the garlic, on top of the toast!
A whole head of garlic
Set the to 350. Chop off the top 1/4 of the garlic (save those bits for something else or toss them in the scraps pile for making homemade stock.) If you’re by chance using “hard neck” garlic (the kind with the “stick” sticking out) just snap it off. Place garlic on baking sheet, drizzle a little olive oil and sprinkle salt. Bake for about 50 mins. You’ll know when it’s ready the buds looks like they’re about to pop out of their skins!
It’ll keep for a couple days at room temp or in the fridge (wrap it well).
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