Title: Roasted Garlic
Categories: Appetizer
Yield: 1 Servings
| | | Whole Heads Of Garlic |
| | | Toasted Rounds French Bread |
| | | Softened Sweet Butter |
Preheat oven to 375øF. Remove the papery outer covering of whole garlic
head, but do not seperate the cloves or peel them. Place as many whole
heads of garlic on a large square of heavy-duty aluminum foil as there are
people to be served. Fold up foil so that the cloves are completely
wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner
a head of garlic and some bread and butter. Separate cloves. Hold a clove
over a piece of buttered bread and squeeze. The garlic puree will pop out,
like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch
of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped
for at least 5 minutes. Gently separate the cloves and squeeze each one
over a fine meshed sieve, so that the softened garlic pops into the sieve.
With wooden spatula or wooden spoon, rub garlic through the sieve into a
small container or bowl. Cover tightly with plastic wrap and refrigerate
the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the
refinement of the sieve. Simply squeeze the cloves, one by one, over a
bowl. When they have all been squeezed, use a rubber spatula to push the
puree into a neat mound cover tightly with plastic wrap, and refrigerate
until needed. It will keep for months. To keep indefinitely, cover with a
film of olive oil.