Roasted garlic has a milder flavor than sautéed garlic but still rich in beneficial phytochemicals. As it roasts it becomes sweeter and soft enough to spread.
Roasted garlic is delicious on fresh bread, corn bread, or on vegetables. Roasted garlic can be stirred into rice, mashed potatoes or sauces. It is also excellent when mixed with pureed beans for a cracker or vegetable dip.
1 large or (2 small) bulb of garlic
¼ teaspoon olive oil or oil flavored with herbs
Preheat the oven to 375°.
Cut the garlic head horizontally across the top so that most of or all of the cloves are exposed. Rub the garlic generously with the oil. Wrap the garlic loosely in foil. Bake until soft and lightly browned, about 45 to 60 minutes. Let cool. Separate the cloves from the bulb and discard the skins. Mash the soft cloves with the back of a fork until it is desired consistency. Roasted garlic keeps in the refrigerator, wrapped in foil for 4 to 5 days. Makes 2 servings.