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?
- 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.
- 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.
- 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.
- 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.
- 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???