Roasted Garlic

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One day a dear friend took my mother and I to Ramsi’s, an eclictic restaurant in Louisville KY, and they served us an appetizer that consisted of roasted garlic, olive oil, goat cheese and toasted italian bread.  This appetizer was absolutely amazing.  Consequently, I decided to recreate the roasted garlic at home.  All you need is fresh garlic (2 or more), Extra Virgin Olive Oil a frying pan, and a oven preheated to 375 F.

Directions:

  1. Rinse the garlic bulbs and pat them dry with a paper towel.
  2. Slice of the tops of the garlic bulbs.  This makes it easier to squeeze out the garlic paste after the garlic has finished roasting.
  3. Drizzle a generous amount of olive oil onto the bulbs of garlic.  Massage the oil onto the skins of each garlic.

4. Place the garlic into a frying pan.

5.  Bake (uncovered) at 375 F for 35 minutes or until the garlic is soft.

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6. Allow to cool to room temperature.

7.  Serve on a serving plate with whole roasted garlic, olive oil, goat cheese, toasted whole grain bread.

8.  Spread paste from a 1 or 2 roasted garlic cloves onto toasted bread.

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9.  If you have left over roasted garlic, squeeze out all the garlic paste, place in a food saver then refrigerate for up to 3 days.  For longer storage, place the garlic cloves in a ziplock bag then place in the freezer.

Roasted garlic is great to use as a spread on toasted bread or to enhance the flavor of soups, vegetables, meats or starches.

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