Roasted Garlic
From chef and author Emeril Lagasse
July 2, 2008
Ingredients
Directions
Cut each head of the garlic crosswise in half. Toss the garlic heads with the olive oil, salt and pepper in a bowl. Turn out the garlic heads onto the center of a sheet of aluminum foil. Bring the ends of the foil together to make a small bag or pouch. Roast for 1 hour, or until the garlic is tender.
Remove the bag from the oven and open it up a bit. Return to the oven for about 10 minutes more. Remove the flesh by squeezing each half clove with your thumb and index finger.
Use immediately or refrigerate in a little olive oil in an airtight container for 2 to 3 days.
Appetizers
Roasted Garlic