Saturday, June 16, 2012

Roasted Garlic Spread

For an easy appetizer, you've gotta try this roasted garlic spread. It's extremely easy and richly flavorful. For a dinner party, this can be made ahead of time or be roasting while you prepare other dishes. Ready?

  1. Peel away dry outer layers from a head of garlic, leaving the skins and cloves intact. Best to pick heads with fairly uniform clove heights.
  2. Cut off the pointed top portion, about 1/4 inch (if they aren't the same height, you end up cutting off more). Leave the bulb intact but the individual cloves should be exposed. 
  3. Place the garlic head, cut side up, in a muffin pan (if making a bunch) or custard cup (if making one or two). Drizzle with olive oil. 
  4. Cover with foil and bake in 425°F oven for 25-35 minutes or until cloves feel soft when pressed. Note, if you prefer not heating up the house in the middle of summer and have a toaster oven, loosely wrap garlic heads with olive oil in foil (enough foil so that the olive oil doesn't leak out everywhere), sitting cut side up. 
  5. Set aside until cool enough to handle. Squeeze out garlic paste from individual cloves into a small bowl. Use as is on toasted baguette slices or crackers. Or mix with soft cheese to go on toasted baguette slices? Or spread beneath a poached egg on an English muffin with fresh basil???



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