A whole, roasted bulb of garlic is truly a beautiful thing. Each clove becomes a sweet, nutty paste inside its tiny shell, ready to be spread on French bread or stirred into warm mashed potatoes. If you have not used roasted garlic, this is your season to reap the benefits of this amazing aromatic.
6 heads of garlic, whole (without any missing cloves)
Vegetable Oil, enough for drizzling
1 Muffin pan
Aluminum foil, enough to wrap heads
Preheat oven to 400 degrees.
Peel each head of garlic leaving the skin of each clove intact. Using a knife cut the head ¼ inch away from the top, exposing the flesh of each clove.
Drizzle cloves with olive oil. Wrap in aluminum foil to prevent scorching and place packages in muffin pan.
Place pan in oven for 30-35 minutes or until cloves are soft when squeezed.
When cool enough to handle, use a small knife to loosen each clove. With a small fork, pull out the roasted clove.
Store roasted garlic in airtight container under refrigeration for two weeks.