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| Copyright Thomas Saaristo All Rights Reserved |
| Tom's Roasted Garlic |
Ingredients
4 large heads garlic
4 Tablespoons extra virgin olive oil
coarse salt
freshly ground pepper
fresh thyme
Method
Preheat oven to 450.
Remove as much of the husk from the heads of garlic as possible. The
cloves should remain in tact. Using a very sharp knife, slice about 1/4
-inch off the top of the heads. Place each head in an oven-proof dish [like
a ramekin], that is just large enough to hold the head of garlic. Drizzle
each with 1 Tablespoon olive oil, sprinkle with salt and pepper, and add
a sprig of fresh thyme. Cover the dishes with a square of aluminum foil
and seal tightly. Roast in preheated oven for 40 minutes. Remove the
garlic from the oven and test by piercing a clove with the tip of a knife.
The clove should be very soft, and the garlic very fragrant. When cool
enough to handle, pop the cloves out of the husk with the aid of a knife,
or squeeze the garlic out all at once. The roasted garlic can be kept in a
glass jar with a tight fitting lid, filled with enough olive oil to cover the
cloves and refrigerated up to 10 days.
4 large heads garlic
4 Tablespoons extra virgin olive oil
coarse salt
freshly ground pepper
fresh thyme
Method
Preheat oven to 450.
Remove as much of the husk from the heads of garlic as possible. The
cloves should remain in tact. Using a very sharp knife, slice about 1/4
-inch off the top of the heads. Place each head in an oven-proof dish [like
a ramekin], that is just large enough to hold the head of garlic. Drizzle
each with 1 Tablespoon olive oil, sprinkle with salt and pepper, and add
a sprig of fresh thyme. Cover the dishes with a square of aluminum foil
and seal tightly. Roast in preheated oven for 40 minutes. Remove the
garlic from the oven and test by piercing a clove with the tip of a knife.
The clove should be very soft, and the garlic very fragrant. When cool
enough to handle, pop the cloves out of the husk with the aid of a knife,
or squeeze the garlic out all at once. The roasted garlic can be kept in a
glass jar with a tight fitting lid, filled with enough olive oil to cover the
cloves and refrigerated up to 10 days.
