The celebration for National Garlic Month continues! There are so many ways to cook garlic, but one of our favorites is to roast the heads whole.This produces an almost creamy concoction of flavor that has a myriad of applications.You can eat it directly from the cloves, spread it on bread, smother a grilled steak, mix into mashed potatoes, add to pasta dishes or mix with sour cream for an awesome dip!Roasting garlic changes the molecular makeup of garlic (one of the secrets to Slavo Salt’s unique flavor), making it more digestable and producing a toasty flavor profile you won’t find with other preparations.This is truly a garlic lovers recipe and couldn’t be easier!
1 or more whole garlic cloves
- Using your hands, peel the excess layers of skin off of the head exposing the bulb of cloves but don’t break them apart or remove their skin
- Cut the top of the top off (not the rough flat area but the pointed part of the cloves )
- Pour a teaspoon or so of EVOO into your hands and lightly massage the oil all over the head.If desired you can very lightly sprinkle kosher or sea salt over the head now but totally optional
- Wrap each head in aluminum foil once.Place on a sheet pan cut side up
- Bake at 400 degrees for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed
- Allow to cool until you’re able to touch without burning yourself.Using a small fork or your fingers, pull or squeeze the roasted cloves out of their skins.If you’re not concerned with keeping the cloves pretty and intact you can just squeeze the head from the base our like toothpaste
- You can eat the garlic just as it is or smash up and use for cooking.
We love smashing it into a paste and mixing with olive oil for a dip with crusty bread! Enjoy!