Roasted Garlic

Roasted Garlic 2 heads garlic 2 tablespoons extra virgin olive oil 1/2 teaspoon salt (optional) Preheat oven to 350. Tear 2 squares of aluminum foil and place them onto a rimmed baking sheet. Cute the top off the heads of garlic, about 1/4″ down from the top, making sure the cloves are exposed but the head still stays together Peel off any loose peel that comes off easily. Place each garlic head onto an aluminum square. Drizzle 1 tablespoon of olive oil over each garlic head and sprinkle salt (if using) over each. Pull foil up around garlic head making a little pouch around the garlic. Place into oven and roast for 40-45 minutes, or until garlic is soft. Let garlic cool for 15-20 minutes before you try to open foil or handle the garlic. Once garlic has cooled the roasted closes should pull out easily, or you can pinch the clove from the bottom and let it squeeze out, some will be more like paste…like the most yummy paste Notes – Store the roasted garlic in the refrigerator for up to 2 weeks