Roasted Garlic & Roasted Garlic Puree

1 head garlic
1 teaspoon extra virgin olive oil

  1. Preheat the oven to 425F.

  2. Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

  3. Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

  4. To serve, separate the head into individual cloves. Allow your guest to squeeze out the softened garlic as needed. Or squeeze out the cloves into a small serving dish. If you have leftovers, squeeze out the pulp into a small dish, cover with olive oil, and store, tightly covered, in the refrigerator for up to 1 month.

Roasted Garlic Puree

Use as a spread for buttered, toasted French bread.

4 large heads garlic
1/4 cup olive oil
1/8 to 1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 tablespoon fresh lemon juice

Chop off bottom of garlic head, and separate whole cloves, leaving tight outer covering intact. Place cloves in a shallow 8-inch square baking dish, and drizzle with olive oil. Bake at 350 degrees F for 20 minutes.

Cool and drain; remove skins. Roast garlic may be eaten as is or pureed for smoother texture.

To puree, position knife blade in food processor bowl; add garlic, salt, pepper and lemon juice. Process 30 seconds or until almost smooth, scraping sides of processor bowl occasionally.

Try the roasted garlic puree on the following:

Take 1 round of pita bread. Using a rolling pin, roll it out to approx. 1/2 thickness, depending on original thickness (anything close will do). Spray one side with a light coating of water, then sprinkle generously with grated parmesean. Bake in 350F oven (center rack) for about 10 minutes.

Makes an excellent appetizer dipping flat bread