Roasted Garlic

contributed by Deb Curtis Reno

This is great to serve with an Italian dinner or steak dinner or ???  (Romance alert – make this w/caution…could put a damper on your love life if your sweetie isn’t a garlic fan. No need to worry about vampires if you make this.)  =)

1 head (yup, whole head, not just a clove) garlic
1 t. extra virgin olive oil (evoo)
Preheat oven to 425°.  (Toaster ovens are great for this.)
Remove outer, papery covering from garlic.  Slice off the top of the head so most of the cloves are exposed.  Place on a square of foil for easy clean-up.  Drizzle with oil.  Fold up foil to completely enclose the head of garlic.  Roast 45 minutes until soft & browned.
To serve, separate into individual cloves and allow guests to squeeze the soft garlic out of the cloves with their fingers onto sliced baguettes or crackers OR squeeze the garlic out of the cloves into a small dish & serve.
For leftovers, cover in olive oil.  Store tightly covered in fridge for up to 1 month. (It would NEVER last that long around here!)

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