{"id":408,"date":"2011-02-28T20:31:00","date_gmt":"2011-02-28T20:31:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2011\/02\/28\/1-2-3-roasted-garlic\/"},"modified":"2024-06-25T15:52:52","modified_gmt":"2024-06-25T19:52:52","slug":"1-2-3-roasted-garlic","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2011\/02\/28\/1-2-3-roasted-garlic\/","title":{"rendered":"Roasted Garlic"},"content":{"rendered":"
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I am a garlic lover. Definitely. My comfort food is Pasta alio e olio<\/em> and one of our favorite snacks is garlic bread. Sometimes, I find myself craving for a mild garlic flavor. Then, nothing can be better than roasted garlic.
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It can be spread on a piece of toast or used as an ingredient for pasta sauces, potatoes and soups. It can be saved in an air tight container in the refrigerator up to two weeks or pureed and frozen. It is so easy to make that even those kitchen renegades will love to cook it!<\/p>\n

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The only secret is that the top of each garlic clove must be cut so it can absorb the olive oil and once roasted, they will be easily squeezed.<\/p>\n

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Roasted Garlic | Ingredients for 3 garlic heads<\/strong>
\n3 garlic heads
\nOlive oil<\/p>\n

Preheat a toaster oven to 375\u00b0F. Cut the top of the garlic heads to expose the cloves. Reserve the tops for other uses. Put the garlic in aluminum foil and drizzle it with olive oil. Fold the foil to make a sort of envelope and make sure the garlic is totally covered and the oil won\u2019t leak. Roast the garlic for 30 minutes, until soft and golden. Let cool down. Discard the foil and squeeze the cloves individually.<\/p>\n

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