Roasted garlic is sweet, sticky and perfect. Enjoy it on crusty bread, or pizza or, well, pretty much anything on which garlic would be perfect. Easy to make, especially if you already have the oven heated up to bake some other savory item.
If you’re lucky, a friend might even give you some garlic they grew themselves!
Preheat the oven to around 400°F. (It can go up or down a bit if you’re baking something else at a similar temperature.)
Take a small sharp knife and cut the tops off the points of each clove of the head of garlic. (This gives the oil a way to get in the individual cloves’ skins.) Place the trimmed head of garlic on a large square of foil.
Drizzle olive oil over the trimmed head.
Don’t be silly and just make one!
Bring the foil up and around each head and twist to seal them well, to keep cooking heat in and sticky oil off your oven floor.
Cook wrapped heads for at least an hour. At that point, open one carefully and poke a clove close to the center to see if it is buttery soft. If it’s not very soft, it’s not done! You can just rewrap it and throw it back in the oven if necessary.
When they are sufficiently soft, remove them from the oven and unwrap them to let them cool a bit.
When cool enough to handle, you may either serve the garlic in the heads like this for people to extract themselves; or you may squeeze the softened cloves from their skins into a separate bowl to use in baking or cooking or your mouth.